Copycat Olive Garden Fettuccine Alfredo by Stress Free Recipes

Ingredients

• 1 lb dry fettuccine pasta
• 1/2 cup unsalted butter
• 1 tsp grated garlic (from about 2 cloves)
• 2 tbsp all-purpose flour
• 2 1/2 cup heavy cream
• 1 1/2 cup shredded parmesan cheese (5 ounces)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

Instructions

1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta in a colander and set aside.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the grated garlic and cook until fragrant and the butter is bubbly, 1 to 2 minutes. Whisk in the all-purpose flour and cook until slightly thickened and the mixture smells nutty, 2 to 3 minutes.
3. Gradually whisk in the heavy cream, about 3/4 cup at a time, whisking constantly until smooth after each addition. Allow the sauce to come to a gentle simmer, then immediately remove it from the heat.
4. Off the heat, gradually whisk in the Parmesan cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
5. Add the cooked fettuccine pasta to the sauce in the skillet and toss until the pasta is evenly coated. Garnish with fresh parsley if desired and serve warm immediately.