As any of my close friends or family would tell you, it is plainly common knowledge that I am an absolute pasta/fettuccine alfredo FIEND. I have gotten to the point however, where about 9.999 times out of 10 any restaurant fettuccine alfredo might as well be milk over pasta. They are nearly always terrible, I swear. Especially at any restaurant that is not Italian, but I digress.
Recently though I finally, at long last, got to make my first trip to the Olive Garden and try their legendary Asiago Fettuccine Alfredo which was recommended to me by a friend – shout out to Lauren – and it was divine.
But who can be bothered to pay/make the trip out to a restaurant at every pasta craving – which for me is basically everyday. So, I decided to try my own mildly healthier variation of Kosher Eye’s recipe. It was amazing, I just had to share.
1 tsp (5ml) minced garlic
1/3 cup (80g) butter
1 cup milk, I used 1% milk
1 cup (100g) Asiago block cheese, grated
4 servings of fettuccine (340g or 1/3 of a 900 g package)
Coarse grind pepper, to taste
Grated parmesan cheese, to taste
- Cook fettuccine according to package instructions.
- In a medium sized bowl or corningware, melt butter and garlic in microwave for 30 seconds.
- Mix in milk and asiago cheese, blend well with a fork.
- Microwave for another 1.5 – 2.5 minutes or until cheese is melted and sauce is hot, stirring halfway through.
- Pour over cooked fettuccine, sprinkle with coarse grind pepper and parmesan cheese if desired and enjoy!
Nutritional Information – 1 serving (recipe serves 4)