Olive Garden Fettuccine Alfredo Recipe for 4

Instructions:

1. Cook the fettuccine: Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1/2 cup (120ml) of the pasta water, then drain the pasta.
2. Prepare the garlic butter base: While the pasta cooks, melt 1/2 cup (113g) unsalted butter in a medium saucepan over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
3. Infuse the cream: Pour in 2 cups (480ml) heavy cream. Increase heat to medium and bring to a gentle simmer, whisking occasionally. Do not boil vigorously.
4. Emulsify the cheese: Remove the saucepan from the heat. Gradually add 1 1/2 cups (150g) freshly grated Parmesan cheese and 1/2 cup (50g) freshly grated Romano cheese, whisking constantly until the cheese is fully melted and incorporated, creating a smooth, creamy sauce. Add 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.
5. Combine pasta and sauce: Add the drained fettuccine directly to the saucepan with the Alfredo sauce. Using tongs, toss the pasta continuously until it is completely coated in the velvety sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time until the desired consistency is reached.
6. Serve immediately, garnished with extra grated Parmesan cheese and freshly ground black pepper if desired.