Copycat Olive Garden Fettuccine Alfredo
I used to wait tables at the Olive Garden while I was in college, and Fettuccine Alfredo was by far the most ordered dish. This copycat recipe is what I make at home for my own family. It’s a creamy, velvety recreation that’s identical to the restaurant version, but made at home for a fraction of the price.
Why You’ll Love This Spin on a Classic
- Quick & simple: Ready in about 20 minutes, but feels like sauce has simmered for hours.
- Kid-approved comfort: Go-to creamy pasta that kids and grown-ups both love.
- Customizable: Add chicken, shrimp, broccoli, or enjoy it exactly as is.
- Popular recipe: Olive Garden’s Alfredo is one of the most requested copycat recipes around.
Ingredients You’ll Need
- Milk
- Heavy cream
- Parmesan cheese, freshly grated
- Romano cheese, freshly grated
- Egg yolks
- Salt and Pepper
- Fettuccine noodles (like these)
Instructions
Cook Pasta – Heavily salt a large pot of water and bring to a boil. Add 16oz Fettucine noodles and cook til al dente. Once cooked, drain and set aside.
Heat Milk and Cream – In a saucepan over medium heat, bring 1½ cups milk and 1½ cups of heavy cream to a low simmer with small bubbles around the edges (don’t boil).
Add Cheeses – Remove from heat and slowly whisk in ½ cup of grated Parmesan cheese and ½ cup of grated Romano cheese until its fully melted and smooth.
Add the Eggs – In a separate bowl, whisk 6 egg yolks. Slowly spoon in some of the hot milk and cream mixture while whisking continually. This will gently raise the temperature of the egg mixture without scrambling the eggs.
Combine – Slowly pour the egg mixture into the saucepan with the remaining sauce. Over very low heat, stir sauce continuously until it reaches a soft simmer.
Season and Serve – Remove from heat, season with salt and black pepper to taste. Add the cooked Fettuccini noodles to the sauce and toss to coat. This will warm pasta. Tip: If your pasta has started to stick together, refresh it by splashing some warm water on it, then give it another good shake in the colander to drain.
Scoop into pasta bowls and serve with more fresh grated parmesan cheese on top.
Storage and Reheating Leftovers
Fridge:
Store in refrigerator for up to 4 days, in an airtight container to keep fresh.
Freezer:
Alfredo sauce doesn’t freeze well, as it can separate and grain. I do not recommend it.
Reheat instructions:
Reheat on the stovetop over low heat, whisking in a splash of milk or cream to bring sauce back to life.
What to Serve With Fettuccini Alfredo
Because this Alfredo is so rich, I find light sides to be best…
- Garlic bread or bread sticks (these are very close to the actual Olive Garden ones)
- Mixed Green Salad with Olive Garden Dressing
- Best Ever Side Salads
- Roasted Veggies
- Air Fryer Green Beans
Copycat Olive Garden Fettuccine Alfredo
Equipment
- large pot
- colander
- large saucepan
- wooden spoon
Ingredients
- 1½ cups milk
- 1½ cups heavy cream
- ½ cup parmesan cheese freshly grated
- ½ cup Romano cheese freshly grated
- 6 egg yolks
- salt and pepper
- 16 oz Fettuccini noodles
Instructions
- Heavily salt a large pot of water and bring to a boil. Add 16oz Fettucine noodles and cook til al dente. Once cooked, drain and set aside.
- In a saucepan over medium heat, bring 1½ cups milk and 1½ cups of heavy cream to a low simmer with small bubbles around the edges (don't boil).
- Remove from heat and slowly whisk in ½ cup of grated Parmesan cheese and ½ cup of grated Romano cheese until its fully melted and smooth.
- In a separate bowl, whisk 6 egg yolks. Slowly spoon in some of the hot milk and cream mixture while whisking continually. This will gently raise the temperature of the egg mixture without scrambling the eggs.
- Slowly pour the egg mixture into the saucepan with the remaining sauce. Over very low heat, stir sauce continuously until it reaches a soft simmer.
- Remove from heat, season with salt and black pepper to taste. Add the cooked Fettuccini noodles to the sauce and toss to coat. This will warm pasta. Tip: If your pasta has started to stick together, refresh it by splashing some warm water on it, then give it another good shake in the colander to drain.Scoop into pasta bowls and serve with more fresh grated parmesan cheese on top.
Notes
- Garlic bread or bread sticks (these are very close to the actual Olive Garden ones)
- Mixed Green Salad with Olive Garden Dressing
- Best Ever Side Salads
- Roasted Veggies
- Air Fryer Green Beans
