Copycat Olive Garden Fettuccine Alfredo

🧂 Ingredients

• 16 oz. pkg. Colavita fettuccine nests

  cooked about 9-10 minutes and drained (or your favorite fettuccine)
• 16 oz. pkg. cream cheese

  cubed (two 8-ounce blocks)
• 1/2 cup unsalted butter

  (1 stick)
• 8 oz. pkg. Italian blend cheese:

  (includes Parmesan, Fontina, Mozzarella, Romano, Asiago and Provolone cheeses)
• 32 oz. heavy whipping cream
• 1 tsp. pink Himalayan sea salt
• 1/2 tsp. ground white pepper

  or ground black pepper
• 1 tbsp. fresh parsley

  minced, for garnish, if desired (or use dried)
• 1/2 cup Parmesan cheese

  for garnish, if desired

Instructions

• 1 Cook fettuccine in a large stock pot about 9-10 minutes over high boil.
• 2 Meanwhile, melt butter and cream cheese together in large sauce pan or Dutch
  oven.
• 3 Whisk until most of the lumps have smoothed out.
• 4 Add whipping cream about ¼ cup at a time until all is worked in.
• 5 Add Italian blend cheese and stir to combine.
• 6 Add salt and pepper and heat until thickened and most of the cheese has
  dissolved into the sauce.
• 7 Once fettuccine has cooked, drain it completely in colander.
• 8 Add fettuccine to Alfredo sauce and stir to combine.
• 9 Allow sauce to absorb into noodles about 10 minutes before serving.
• 10 Spread mixture onto plates.
• 11 Top with a little minced parsley and Parmesan cheese, as desired.

Nutrition Info