Who else is guilty of always ordering the Fettuccine Alfredo at Italian restaurants instead of branching out because it's just SO GOOD? We especially love it at Olive Garden and they have fantastic gluten-free pasta too! This sauce is pretty close to theirs, and surprisingly easy. Definitely comfort food at it's finest!
Fettuccine Alfredo
Serves 6
1/2 cup butter
8 oz. cream cheese, softened and cut into cubes
1 pint heavy cream
1 teaspoon garlic powder
1 teaspoon salt
pepper to taste
2/3 cup shredded Parmesan cheese
1 lb. gluten-free fettuccine pasta
Prepare pasta according to package directions; drain. In a large skillet, melt butter over medium low heat. Add the cream cheese and stir until softened. Pour in heavy cream, garlic powder, salt, and pepper. Stir constantly over medium low heat until completely smooth, then let simmer for 15-20 minutes on low. Add in the shredded Parmesan and stir until melted. Serve over pasta immediately.
Step-by-step tutorial:
Gather your ingredients. You will need butter, cream cheese, heavy whipping cream, Parmesan cheese, garlic powder, salt and pepper, and gluten-free fettuccine pasta. Our favorite is the Barilla brand.
Cook the pasta according to package directions; drain. In a large skillet, melt 1/2 cup butter.
Add the 8 oz. cream cheese that has been cubed. Stir until the cream cheese is softened. It won't be totally melted or incorporated yet.
Pour in the 2 cups of heavy cream.....
.... add 1 teaspoon garlic powder.....
.....and 1 teaspoon salt. Add pepper to taste.
Cook, stirring constantly, over medium low heat until completely smooth. You may need to pull out a whisk to achieve completely smooth sauce. At this point, turn burner to low, cover with a lid, and let simmer for 15-20 minutes, stirring occasionally.
Add the 2/3 cup freshly grated Parmesan cheese. Stir until fully melted and mixed in.
Serve immediately over fettuccine noodles. It's super rich and delicious! You will feel like you're at your favorite Italian restaurant.....and it was just that easy!
Enjoy!
Recipe Source: Adapted from a recipe at Food.com