Fettucini Alfredo (ala Olive Garden)

Hi everyone!

This is my first post, and I want to say that I love this site! Last night I made this alfredo recipe, given to me by a former Olive Garden employee. My husband had THREE helpings and is having the rest for lunch today - and he is such a picky eater! He told me not to bother making my old alfredo sauce, because this is the best he has ever had. Let me know what you think! By the way, since this is a simple recipe, the better ingredients you use, the better the taste. I used fresh pasta and it made a huge difference.

1-3 cloves garlic, minced (I used three cloves)
1 stick butter
1 pint heavy whipping cream
1/4 c. milk
1/2 c. shredded parmesan cheese
1/4 c. shredded fontina cheese (fresh mozzerella is a substitute)
1/4 tsp. salt
1 tsp. pepper
1 lb. fettucini

Boil fettucini to package’s directions.

In a large skillet, melt butter over med-high heat. Add garlic and saute’ until slightly golden. Add cream and milk, and then slowly add the cheese while stirring. Stir until the sauce thickens, then remove from heat and continue stirring. Add salt and pepper. If sauce is too thin, add a teaspoon of cornstarch.

Pour over pasta and sprinkle with parmesan. Enjoy!


Great post. We love getting secret restaurant recipes that really work. Thanks.


Hi Maria,

I am always in search of a good fettucini alfredo recipe. I tried yours and it was marvelous. It even heated up well the next day. Thanks. This recipe will replace the others in my archives.