Outback Fettuccine Alfredo Recipe
Savor the creamy and comforting flavors of Outback Fettuccine Alfredo, a classic pasta dish featuring perfectly cooked fettuccine noodles smothered in a rich and indulgent Alfredo sauce. This recipe brings the beloved Outback Steakhouse favorite straight to your own kitchen.
Servings: 2
Calories: 550kcal
Ingredients
- 8 ounces (225g) of fettuccine pasta
- 4 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a large pot bring salted water to boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
- Reduce the heat to low and pour in the heavy cream. Stir well to combine with the garlic-infused butter.
- Gradually add the grated Parmesan cheese to the skillet, stirring constantly until it melts and forms a smooth and creamy sauce. Continue to cook for a few minutes until the sauce thickens slightly.
- For better taste season the sauce with salt and pepper. Be mindful of the saltiness of the Parmesan cheese while adding salt.
- Add the cooked fettuccine pasta to the skillet, tossing it gently to coat it evenly with the creamy Alfredo sauce.
- Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors of the sauce and become fully coated.
- Remove the skillet from the heat immediately once the pasta is heated through.
- Serve the Outback fettuccine Alfredo hot, garnished with chopped parsley if desired.