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Creamy Olive Garden Fettuccine Alfredo Recipe Easy Loaded Dinner Ideas

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A comforting and indulgent fettuccine alfredo recipe inspired by Olive Garden, featuring a creamy parmesan sauce loaded with crispy bacon, sautéed mushrooms, and fresh herbs. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 12 oz (340 g) fettuccine pasta, preferably dried
  • 6 tbsp (85 g) unsalted butter
  • 3 large garlic cloves, minced
  • 2 cups (480 ml) heavy cream
  • 1 ½ cups (150 g) freshly grated parmesan cheese
  • 6 slices bacon, cooked crisp and chopped
  • 1 cup (100 g) sliced cremini or button mushrooms, sautéed
  • 2 tbsp fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp olive oil
  • Pinch of nutmeg (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of fettuccine and cook until al dente, about 10-12 minutes. Stir occasionally to keep noodles from sticking. Drain and set aside, reserving ½ cup (120 ml) of pasta water for later.
  2. In a large skillet over medium heat, cook 6 slices of bacon until crispy, about 6-8 minutes. Remove bacon and drain on paper towels. Once cooled, chop into bite-size pieces. Leave about 1 tablespoon of bacon fat in the pan for extra flavor.
  3. Add 1 tbsp olive oil to the skillet (with bacon fat). Toss in 1 cup (100 g) sliced mushrooms and cook until golden, about 5 minutes. Add 3 minced garlic cloves and sauté for 1 more minute until fragrant. Watch closely to avoid burning the garlic.
  4. Lower the heat to medium-low and melt 6 tbsp (85 g) unsalted butter in the skillet. Slowly pour in 2 cups (480 ml) heavy cream, stirring constantly to combine. Bring to a gentle simmer (not a boil), letting it thicken slightly for 4-5 minutes. Stir often to keep sauce smooth.
  5. Gradually whisk in 1 ½ cups (150 g) grated parmesan cheese until melted and the sauce is creamy. If the sauce feels too thick, stir in reserved pasta water, a tablespoon at a time, until you reach the perfect consistency.
  6. Add salt, freshly cracked black pepper to taste, and a pinch of nutmeg if using. Stir well and taste to adjust seasoning.
  7. Toss the cooked fettuccine gently into the sauce, making sure each strand is coated beautifully. Fold in the crispy bacon pieces and sautéed mushrooms. Let everything warm together for 1-2 minutes on low heat.
  8. Sprinkle 2 tbsp chopped parsley over the top for freshness and color before serving.

Notes

Keep heat moderate to prevent sauce from splitting. Use fresh grated parmesan for best melting and flavor. Reserve pasta water to adjust sauce consistency. Bacon fat adds smoky depth when sautéing mushrooms and garlic. For gluten-free, substitute pasta accordingly. For lighter sauce, half-and-half or milk can replace heavy cream but will reduce richness. Reheat leftovers gently with added cream or milk to restore sauce texture.

Nutrition

Keywords: fettuccine alfredo, creamy pasta, Olive Garden copycat, loaded alfredo, bacon alfredo, mushroom alfredo, easy dinner, comfort food

Find it online: https://tastytuck.com/creamy-olive-garden-fettuccine-alfredo-recipe-easy-loaded-dinner-ideas/