Creamy Fettuccine Alfredo

I love the Olive Garden! I especially love to get the fettuccine alfredo whenever I go there and so does my husband. So for those nights where we feel like having some good Italian food, but we have to stay in, we just whip up our own instead. I got this recipe from my mother-in-law and I love it! It's so easy to make and tastes so good!

Melt the butter in a large skillet.

Add the oil and heat it over medium heat.

Chop up the onion.

Add the onion to the pan and cook, stirring it for about 2 minutes.

Add in the garlic and stir it for 30 seconds more.

Pour in the heavy cream.

Bring it to a boil. Cook until the volume is reduced by half, or about 5 minutes.

Add pepper and salt to taste.

The recipe tells you to add the Parmesan cheese after you pour the sauce over the noodles, but I prefer to add it to the sauce real quick and then pour it over the noodles. Both ways work.

Drain pasta and put in a large bowl. Pour sauce over pasta and toss to coat.

Creamy Fettuccine Alfredo

1 lb. fettuccine noodles

1 tsp salt

1 Tbsp unsalted butter

1 Tbsp olive oil

1/2 cup finely chopped yellow onion

1 Tbsp minced garlic

2 cups heavy cream

1 tsp ground pepper

1 cup grated Parmesan cheese

Bring a large pot of water to boil. Add the pasta and 1 tsp salt. Return to boil and cook the pasta about 10-12 minutes.

Meanwhile, melt the butter and heat oil in a large skillet over medium heat. Add onion and cook, stirring for 2 minutes. Add garlic, and cook, stirring for 30 seconds. Add cream and bring to a boil. Cook until the volume is reduced by half, about 5 minutes. Add pepper and additional salt to taste.

Drain pasta, place in large bowl. Pour the sauce over pasta. Add the cheese and toss to coat. Serve immediately. Serves 6.