Better Than Olive Garden Fettuccine Alfredo


Comfort food at it’s best, creamy and utterly satisfying Fettuccine Alfredo!  Simple to make yet exquisitely divine.  This dish to me is proof of how a few basic ingredients can create an unforgettable dish.  An exciting meal doesn’t have to be extravagant or expensive to be incredible.

In my opinion this Fettuccine Alfredo is better than that of Olive Garden’s.  You wouldn’t believe how easy it is to make, you could have it made 5 times before you’d have it plated in front of you ready to eat at Olive Garden =).  Also, with this recipe you can basically feed your entire family for what it costs to buy one bowl of it at Olive Garden.  That’s one reason I created this recipe, I’d rather make it myself at a lower cost.
Another way I love to enjoy this dish is with diced, grilled chicken breast.  So, if you’d like to add a protein to your meal toss in some seasoned grilled chicken.  You could even add in steak or shrimp for delicious alternative protein options, if desired.  I hope you and your family or friends enjoy this alfredo as much as I do!  Watch my future posts for my other Olive Garden recipe favorites: their bread sticks and salad (I’ve said it before home-made croutons make every salad better, the home made version is awesome.  Not to mention you don’t have to be stingy with the tomatoes and olives like they are).
PS all you professional chefs out their don’t judge my recipe =), I know I used two thickening agents and that isn’t so common.  But, when you are the chef/recipe creator you get to make it exactly as you like which is what I did here.  I wanted the thickness of about 5-6 egg yolks without the added fats and cholesterol.  Some of you may be thinking whats the point with a dish this hearty, but I say every calorie counts.  I love how this sauce uses half milk, half cream and no butter.  Many Alfredo sauce recipes use all cream, add butter and sometimes even add cream cheese, for a pasta sauce that’s too thick and shockingly fattening.  So, I guess you could say this Alfredo sauce is slightly lightened up, a great bonus.



Better Than Olive Garden Fettuccine Alfredo

4 from 1 vote

Yield: 4 Servings


  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 3 large egg yolks
  • 2 tsp cornstarch
  • 1/4 tsp garlic powder (you can add an additional 1/4 tsp for more garlic flavor)
  • 1/4 tsp onion powder
  • 1/2 tsp salt , or to taste
  • 2 oz freshly , finely grated Parmesan Cheese (1/2 cup)
  • 2 oz freshly , finely grated Romano Cheese (1/2 cup), plus more for serving
  • 2 oz freshly , finely grated Mozzarella Cheese (1/2 cup)
  • Freshly cracked black pepper , to taste
  • Chopped fresh parsley , for garnish (optional)
  • 1 lb Fettuccine Pasta , uncooked


  1. Cook pasta according to directions listed on package, scoop out and reserve 1/4 cup pasta water into a small bowl before draining.
  2. In a large saucepan combine cream and milk. Scoop out and reserve 1/4 cup cream mixture into a small mixing bowl. Scoop out and reserve another 1/4 cup cream mixture into a separate small mixing bowl. Bring cream mixture in saucepan to a simmer over medium heat (a gentle bubble just below boiling). Reduce heat to medium low. Add 3 egg yolks to one of the small mixing bowls containing 1/4 cup cream mixture and stir egg yolks until very well blended, about 30 seconds. Add 2 tsp cornstarch to separate small mixing bowl containing remaining 1/4 cup cream mixture, whisk mixture until well blended and smooth. Add 1/4 cup hot cream mixture from saucepan to egg yolk mixture and blend, then add 1/4 cup hot cream mixture to cornstarch mixture and blend. Pour both mixtures into hot cream mixture in saucepan. Cook mixture over medium low heat for 3 - 4 minutes, stirring constantly until mixture has thickened and coats the back of a wooden spoon. Reduce heat to low and sprinkle in garlic powder, onion powder, salt and finely grated cheeses. Cook, stirring constantly until cheese has melted. Thin sauce, if desired with pasta water that was reserved (I only add 2 Tbsp pasta water, just add to your desired consistency).
  3. Pour Alfredo sauce over drained pasta, toss to evenly coat. Plate and garnish with additional grated Romano Cheese, optional chopped fresh parsley and sprinkle with fresh cracked black pepper. Serve immediately.
  4. Recipe Source: Cooking Classy


  • Angie’s Recipes: A quite rich and flavourful pasta dish! March 23, 2012 at 10:23pm Reply

  • Unknown: Made the Ritzy Salad yesterday and even hubby loved it – Will def try out this pasta recipe. Thanks a lot. March 25, 2012 at 2:01am Reply

  • Jaclyn: Thanks for your comments! And I’m glad to hear you enjoyed the salad recipe, it is definitely one of my families favorites. We have it at pretty much every family get together. And your welcome =)! March 25, 2012 at 9:56am Reply

  • MyFudo™: I love this version…creamier and really flavorful! March 25, 2012 at 11:00pm Reply

  • Debs @ The Spanish Wok: I love pasta, this sounds delicious. Have saved for another day, thanks. March 26, 2012 at 3:56am Reply

  • Anonymous: I love fettuccine alfredo … but this seems like WAY too much work. Is all that scooping and tempering really necessary? March 26, 2012 at 8:36am Reply

  • Jaclyn: anonymous – I believe to reach the right consistency it is. It sounds like more work than it is, it really is quite simple to make. Beside you are tempering the egg yolks the same time as adding the cornstarch so it’s not like there’s really any extra work added. Again it just sounds like extra work, if you try it I think you’ll understand what I’m trying to say =). March 26, 2012 at 9:50am Reply

  • grandcannon: This was super easy to make! It really turned out delicious as well. The scooping and tempering wasn’t hard at all for those concerned. Great recipe. Love the blog! March 26, 2012 at 10:23am Reply

    With reference to “fettuccine all’Alfredo” we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of this recipe in the world known.
    Alfredo di Lelio opened the restaurant “Alfredo” in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”. In 1943, during the war, Di Lelio gave the local to his collaborators.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo”, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    In conclusion, the local Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and his notes noodles (see also the site of “Il Vero Alfredo”
    Best regards Alfredo e Ines Di Lelio March 29, 2012 at 3:53am Reply

  • Anonymous: How do you measure the 1/4s you have to scoop out? March 29, 2012 at 10:02pm Reply

  • Jaclyn: Anonymous – measure by using a 1/4 cup measuring cup. It doesn’t have to be exact just close. Hope that helps! March 30, 2012 at 7:28am Reply

  • CortneyGreene: Fettuccine Alfredo is one of my most favorite dishes. To make and to eat! I make a chicken and shrimp Alfredo that is “famous” in the words of my friends and husband. However, I have never been able to achieve that “Olive Garden” taste. I am BEYOND excited to try this!! Thanks so much for your hard work in achieving this recipe and sharing! July 5, 2012 at 7:45am Reply

  • mimibaker: Made this tonight. Omg, so good! This is a keeper! Going to teach my daughters how to make this. Thanks! September 3, 2012 at 7:49pm Reply

  • Faith: Best recipe ever!!! Every other time I tried to use egg it would scramble in the sauce. Thanks for explaining it in such detail. My family loved it and my picky eater finished first and asked for seconds. This is going into the dinner recipe rotation. September 20, 2012 at 5:38pm Reply

  • Jaclyn: mimibaker and Faith – I’m so glad you both enjoyed this. Thanks for such nice comments =). I like that this sauce isn’t so heavy, like the ones with all cream and butter. It’s also great with grilled chicken if you ever want to try it. September 22, 2012 at 7:01pm Reply

  • alana: Just made i added some grilled chicken:) Yum yum!!!!:) thanks girl March 2, 2013 at 9:18pm Reply

    • Jaclyn: You’re so welcome Alana! Thanks for your comment, I’m so glad you liked this recipe! March 4, 2013 at 12:49am Reply

  • Kitty: I’ve made this before and it was devoured by everybody, but I’m looking into storing the sauce in the fridge for almost a week’s worth because I don’t have time to cook every day and my bf likes to eat alfredo like there’s no tomorrow. Can this be stored in the fridge and not break apart? March 5, 2013 at 11:51am Reply

    • Jaclyn: It reheats much butter than a regular alfredo sauce made from butter and cream, it will separate a bit but not as much. We love it for lunch the next day if we have some left. Hope that helps. March 5, 2013 at 10:34pm Reply

  • Niccole: The BEST fettucine alfredo I have EVER HAD!!!! Worth every little bit of time that goes into making this!!!! It was actually REALLY EASY!!!! May 16, 2013 at 4:24pm Reply

    • Jaclyn: I’m so happy to hear you think this is the best fettuccine alfredo Niccole! That’s awesome! I’m glad you thought it was easy too. Thanks so much for your comment! May 16, 2013 at 10:15pm Reply

  • Linda: Hiq long can this sauce
    be refrigerator? June 3, 2014 at 2:15pm Reply

    • Jaclyn: I recommend eating it the day its made but I’m sure it would last fine for 2 – 3 days in the refrigerator. June 4, 2014 at 9:30am Reply

  • Novice Chef: Hello, I’ve been eyeing this recipe for a while now and have finally made it tonight. The sauce tastes like alfredo, albeit lacking in more flavor, but mine turned out quite lumpy, lol :( Where did I go wrong and how I can I avoid this from happening the next time I make it? November 12, 2014 at 8:41pm Reply

    • Jaclyn: Slowly add the hot mixture while whisking then be sure to constantly stir with a whisk when returning to pan and until thickened. Hope that helps! December 17, 2014 at 12:21am Reply

  • Katie W.: Could I just use all half and half instead of buying both mik and cream? January 3, 2015 at 6:03pm Reply

    • Jaclyn: That should be just fine. January 29, 2015 at 9:26pm Reply

  • Thick and Creamy Fettuccine Alfredo | Cook AZ I Do: […] Recipe from Cook AZ I Do, originally found on Cooking Classy  […] January 15, 2015 at 3:17pm Reply

  • Debbie: Would this freeze well. Would like to make some for my grandkids but would like to freeze for school lunches October 6, 2016 at 11:43am Reply

  • Kat: I’ve made this twice now and it’s amazing!! I’ve been using 1% milkmaid half and half and it turns out great! Of course it’s not quite as rich as it would be with fattier milk and heavy cream, but I think it’s just perfect. Thank you so much for sharing!!! This will definitely become a regular in our house! January 20, 2017 at 6:52pm Reply

    • Jaclyn: Great idea! I’m glad you love it Kat! January 25, 2017 at 10:21am Reply

  • Bet: It’s calls for “2 ozs”, but then in (), states a 1/2 cup. A 1/2 cup is 4 ozs. 2 ozs is 1/4 cup.. which measurement is correct for the recipe? February 19, 2017 at 6:23am Reply

    • Rachel: dry oz v. liquid oz are different October 12, 2017 at 8:48pm Reply

  • Allie: Good!! However, a lot of steps that I do not have time to do with a baby. So, I love the recipe, but I will stick with a jar for my sauce. April 20, 2018 at 2:08pm Reply

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