Olive Garden's Dreamy Homemade Fettuccine Alfredo

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 1/2 to 1 cup of the starchy pasta water, then drain the pasta.

While the pasta cooks, prepare the Alfredo sauce. In a large skillet or wide pot over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.

Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not boil vigorously.

Reduce the heat to low. Gradually whisk in the freshly grated Parmesan cheese, about 1/2 cup at a time, allowing each addition to melt and incorporate before adding more. Continue whisking until the sauce is smooth and creamy. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water.

Season the sauce with salt and black pepper to taste. Remember that Parmesan cheese is salty, so adjust accordingly.

Add the cooked and drained fettuccine directly into the sauce. Toss gently with tongs until the pasta is fully coated. If the sauce is too thick or needs to loosen up, add more reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

Serve immediately, garnished with extra grated Parmesan cheese and a fresh crack of black pepper, if desired.