One of the things I love to do is recreate restaurant favorites at home.
I know a lot of people love to go out to eat, but I have always enjoyed recreating dishes at home. Eating out can be expensive and I realized a long time ago that if I can recreate food at home, it would save us a lot of money.
With all our food allergies and issues, eating out is very difficult, so my love of recreating dishes as home as been very useful over the last few years.
Today’s Restaurant Style Fettuccine Alfredo is an example of a recipe I recently came up with to recreate one of my favorite dishes. You see I love fettuccine Alfredo.
It was one of my favorite meals to order when we would go out, but most restaurants do not offer a gluten free fettuccine alfredo, so I have been on a mission to recreate a restaurant style fettuccine alfredo at home that I could serve with gluten free pasta.
And I finally came up with one that I love. This fettuccine alfredo is so delicious.
It is so close to what I remember eating at many restaurants and I am very glad that I can now make it at home.
If you are looking at the above picture saying that is not fettuccine, you are right, it is not. I used gluten free spaghetti noodles because that is what I had. To keep it more authentic, feel free to use fettuccine for the pasta.
Restaurant Style Fettuccine Alfredo
Make restaurant style fettuccine alfredo at with this easy to make recipe.
Ingredients
- 12 ounces fettuccine pasta, I used a gluten free spaghetti noodles
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 1/2 teaspoon salt
- 2 tablespoons sour cream ( Don't leave this out, it adds an extra depth of flavor that makes this so good.)
- 2 tablespoons parmesan cheese ( This is the real stuff, not the stuff in the green can.)
Instructions
- Cook pasta according to package directions.
- While pasta is cooking start making the alfredo sauce by melting the butter over low heat in a skillet.
- Add garlic to melted butter and cook for about 30 seconds.
- Add cream and stir constantly over medium low heat.
- Add salt and sour cream and continue cooking for about 1 minute.
- When sour cream is completely blended into the sauce, remove from the heat and stir in cheese. Stir until smooth.
- Drain pasta and stir sauce into drained pasta.
- Serve and enjoy!
Notes
If you are gluten-free use gluten-free pasta and read labels to make sure that your ingredients are gluten-free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 262Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 180mgCarbohydrates: 29gFiber: 2gSugar: 2gProtein: 6g
Nutritional values are approximate and aren't always accurate.
I make this quite a bit, but have never put in sour cream. Sometimes I serve it with grilled shrimp or chicken and extra parmesan on top. ;)YUM
Shrimp, seafood, or chicken would be great added to it and would make it even more like a restaurant version main dish. I know the sour cream is different, but it adds a little extra depth of flavor and creaminess to it. We love it added to it.
Love fettucini alfredo! This sounds great…shrimp really would taste good in it. 🙂
Yes, shrimp would be really good added to it!
Could you replace the cream with evaporated fat free milk to make it healthier?
That might work, but I think you would lose some of the creaminess of it. If you try it, I would love to hear if it works or not.
Hi Holly,
I have an AMAZING fettuccine recipe that DOES use evaporated milk. Let me know if you’d like it! It tastes BETTER than restaurants, I think!!
Fettuccine Alfredo is one of my favorite dishes! I can’t wait to try this recipe. I have one question, though. Do you really only use one clove of garlic? I thought that Alfredo sauce used more like the whole head of garlic.
Not everyone in my family enjoys garlic, so I don’t always use a lot of it. You could easily up the garlic in this for what you like.
I made this tonight and the taste of the sauce was fantastic. However the sauce didn’t thicken it was real runny. Is this recipe supposed to thicken?
This isn’t “restaurant style” Alfredo as it says on the title. Genuine Alfredo does not call for garlic or sour cream.