To Die For Fettuccine Alfredo

i chose this recipe because it had the best reviews. and it really is very very good. i scaled down the recipe to 4 servings, but beware because the pasta it calls for is WAY too much, especially if you like a lot of sauce. my recommendation is to make the sauce according to this recipe's scale but make the amount of pasta according to the pasta box/label. i also love garlic in my alfredo so i minced about 5 cloves of garlic and added it to the sauce. also make sure that you are watching the sauce at all times and stirring often because the sauce tends to stick at the bottom and curdle there. also added chicken strips sauteed in butter and lawry's garlic salt, which added the saltiness the dish needed, since i made the sauce a little more on the bland side. i made it once with margarine and half and half to skim calories but it does not turn out that well. it tends to congeal and is not as creamy or thick so if you're looking to skim calories, this is not the recipe to do it with. my husband who is obsessed with alfredo thinks it is the best he's ever had. we love alfredo and thought olive garden had the best, but now we will be making this at home. very simple recipe, and love that all the ingredients are so accessible, and doesn't require an egg!

I am writing a review of my own recipe in response to some of the reviews... ...So that everyone knows, this is an authentic Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, therefore, it doesn't have garlic. Garlic is an American addition to the dish. I didn't leave it out on accident, nor am I preparing the dish incorrectly. Thank you for all of the positive feedback!! Erin

Pretty good - very similar to Olive Garden. Best thing besides taste is that this recipe has no egg in it! Good even without the parmesean added at the end. If you have leftovers and the butter separates, add more cream before heating and stir after heating - it will be just like when it was fresh. Be careful of this stuff though - sauce is extremely fattening!!! Great as a once in a while treat.

You couldn't get it any more correct, this is the "method", can't bring myself to call it a recipe since it was a spur of the moment concoction of Alfredo's of Rome. My husband and I go every April and when we did this last year we were staying just a few feet from this city's icon, so of course we went and had their signature dish. This is it! They do however, rub a cut garlic bulb inside the pasta bowl just like a good Ceasar salad. Remember to reserve at least a 1/2 cup of your pasta water to thin the sauce before serving, it thickens rapidly.

True to its claim! It really is to die for. I used some chopped fresh basil from my garden and added more Parmesan and Romano. This sauce is wonderful over Penne Rigate with shrimp, scallops and crab! My company loved it. They said better than their favorite seafood restaurant!

This is excellent! Very rich and delicious. I've subbed more parmesan for the romano, and it's just as good. I've even made it once accidentally with half-and-half, and it still turned out great and was even re-heatable. Overall, a great recipe, even to our picky Italian family!

Very buttery! I think half the butter would have worked fine. But I am also a picky alfredo sauce eater, so others may think it was wonderful.

I fixed this one night and loved it.. Only now it has ruied me for Olive Gardens, because this is so much better then theirs.

Be careful! This recipe calls for 3/4 of a PINT (1.5 cups) of heavy cream, not 3/4 of a CUP, which is what I thought. I had to add 1/2 cup of Half & Half because I didn't have any extra heavy cream. I took another reviewer's advice and added the lemon juice. Mine didn't thicken up but maybe that was the Half & Half or maybe I didn't cook it long enough (I get impatient), but it did taste really good. It was very salty (I used salted butter). I might put a little less salt in next time, and definitely the correct amount of cream. Overall, I thought it was really good for my first go round with alfredo (which I love). Thanks for the recipe, Erinmarie. I will definitely make again!

Do not listen to the haters. Also, if you think it is expensive to make, don't make it, simple as that! This is my Italian mother's recipe and the only one I make. Also, don't squeak on the butter. Make the recipe people! I like to add a bit of fresh grated nutmeg in mine. Erinmarie, keep on making this and do not listen to anyone else.

Great recipe!! Before adding the cheese, I brought the cream to a boil and then reduced the heat to low. After adding the cheese, I heated for about 20 mins. This will help it to thicken. I added chopped chicken, tomatoes, green onions, and sprinkled a little cajun spice on top and served it with garlic bread. My family loved it!!!

I have made this a few times since discovering it a couple of months ago, and it is awesome! I made one little change this last time I cooked it. I added some minced garlic but still did the garlic salt. I swear it tasted just like Olive Garden or at least pretty darn close. I am a beginner cook and this recipe is so simple, there is really no messing it up. I also used the whole pint of cream because I didn't want to leave that little bit in there and have it go to waste, plus I like a little extra sauce. I also cooked some chicken and tossed it in when I was coating the noodles. Now when I get a craving for Olive Garden I can save a good $50-$60 dollars (family of 5!), and make this at home for a fraction of the price!!! So glad I found this recipe!

This sauce was not that great. It called for some pricey ingredients and wasn't worth it. I have many store bought jars of alfredo sauce that tasted better than this. Don't waste your time

WOW- 5 stars for a terrific base recipe! My changes: I only used 3/4 cup butter, sauteed 2 cloves garlic in it before adding the heavy cream, and seasoned with basil leaves and nutmeg (in place of the salt and garlic salt) when i added the pepper. I thought it looked thin but the consistency was perfect once I added the fettuccine (16 oz). Delicious~thanks so much!

If you add a small container of lump crab meat you have a meal fit for the gods!!

Very good basic sauce. Great with "sugar snap peas or fresh aspargus, and grilled chicken added to it. For those people out there that had some "trouble" with the sauce. Stay "away from "garlic salt" anytime you cook. Use "garlic powder and real garlic minced. Also, it was "not the "half and half, that caused the problem, it was the "fact the one reader used "margine". I've been using "fat free" half and half "for years, and no problem. Its up to the individual "taste" whether to use "salted or unsalted" butter, but you MUST use REAL butter! This is a "one time treat, so use the real butter! That is something you just can't do without. A "pinch of "nutmeg" does wonders, and it is "often the missing star ingredient". Enjoy!!

Am I the only one who didn't like this recipe? It did not taste good and was a waste of ingredients ad time. I followed the recipe exactly and still came out wrong, anything I'm doing wrong?

I use about half the butter and add lots of garlic. Pair with chicken and broccoli... oh so good!

This was great and I would definitely make it again. Minus one star for the proportions being so off. I kept everything the same, except I only used about half the butter and the fettucine called for, and it was the perfect amount of sauce. So definitely cut the pasta in half. And you do not need all that butter. Also, the sauce was pretty thin and kind of lumpy, no matter how long I heated it to melt the cheese. It might have been because the romano I used was shredded instead of grated. Either way, it was absolutely delicious and I will definitely make it again, with different proportions of ingredients.

I made this for the first time last night (31/12/2011)for New Years eve potluck party, it was so easy and quick to make. Honestly i was worried about how it was going to turn out as i was already late getting to the party... i put in butter once melted and used real garlic (mince 5 cloves), heavy / thickened cream, then the cheeses, salt and pepper to taste. Things to watch out for pls taste ur sauce to make sure it is not too salty before putting in the fettuccine and always keeps stirring ur sauce for beautiful consistency. Anyway it turned out excellent & tastes awesome! Had so many compliments and saw ppl helping themselves to seconds ?? Great Start to the New Year 2012 thank you for sharing this recipe!

Oh so good. I did as had been suggested: I mixed about a tablespoon of corn starch with the cheeses before adding to the cream. I sauted garlic in the butter before adding the cream. And I added the juice of half a lemon with the cheese. Also, used additional Asiago cheese. Then I added shrimp that I had sauted in butter. Yum

Sooo good!. . But, 24 oz of pasta and 1c butter is too much! I halved the butter and I would still use less next time. We used about 12-16 oz of pasta. Subbed minced garlic (1T?) for garlic salt. Used onlly parm cheese b/c that is what I had on hand. Finished off w/ fresh ground pepper and parsley. Very good. Will definitely be our only alredo recipe we use! Thanks!

This recipe is amazing, however, I believe the salty problem may be from the use of garlic SALT instead of fresh garlic or garlic powder. I prefer to use the fresh or minced garlic (store bought). I also omitted the salt from the mixture as an additive. I didn't have any salt problem with mine after these changes. I live for an amazing dinner of fettucine alfredo but I also 'love' garlic in my food, so chose to include it as well as others. Thanks for the information on the original fettucine recipe Erinmarie, it was very much appreciated.

This was fantastic fettuccine alfredo, very reminiscent of Olive Garden's version. I halved the recipe and had plenty for four served alongside steamed broccoli. Delicious recipe, thank you. update: I made this a second time and my fiance can't stop talking about it! He's telling EVERYONE that it is better than any fettuccine alfredo he's ever had (and of course he's giving me all of the credit!). This time I used a blend of parmesan and mozzarella as well as the romano, and the flavors were wonderful. I also added a dash of nutmeg each time, which really brought out the flavors. With salted butter, I did not need to add any salt, but I added a sprinkle of pepper- even less than the nutmeg. Thanks so much for the great recipe!!

I made this for dinner tonight and we loved it. It was very creamy, rich, and delicious. My daughter said it was better than Olive Garden! I served with chicken breasts sauteed in butter and garlic and used about half of the pasta called for in the recipe. Quite yummy, but we will have to save this recipe for special occasions due to the calories!

This was part of my husband's requested birthday dinner. We really loved it. I think I might try putting spinach in it next time. I liked the idea of putting garlic in with the butter before the whipping cream. Excellent!

Delicious! I didn't use as much butter as the recipe calls for, I used about 2/3rds. DELICIOUS! There's never any leftovers. :)

with the butter and heavy cream....it is literally 'to die for'

This recipe is very yummy! I added fresh garlic (and some Garlic Garlic from Tastefully Simple) and used salted butter then omitted the garlic salt. My husband is on Atkin's diet so I put it on stirfried chicken with a meadly of veggies. He loved it. I served the rest of the family the same with some fettuccine. It was a big hit with all. Thanks for sharing!

Excellent recipe...I often wonder why the best recipes seem to be the simple ones...a full batch makes too much for just the two of us so we have leftovers and it reheats very well...toss in some heated broccoli florets for an added healthy touch

This recipe is amazing!! I have never written a review but I have to for this one. I have been making it for a couple years now and have got nothing but rave reviews about it. I use the already sliced romano, asiago, and parmesan cheese from Trader Joes, it is the perfect amount for this recipe. I also add quite a bit more garlic but other than that I follow it to a T.

This was really really good. The Recipe I had before was too bland. But this is really good. Thank you. I added a little more then a dash of garlic salt because I love flavors.

This sauce is fantastic! I do think the butter is a bit much for me, so next time I may half that ingredient and see how it turns out. All-in-all, this one is a keeper! :)

If you are looking for a fettuccine alfredo receipe, look no futher! This is absolutely the best you will find. Made receipe as listed. FANTASTIC. Erinmarie, thank you for sharing.

This is absolutely delicious! I had some leftover salmon which I flaked up and added to the sauce to make Salmon Fettuccine Alfredo. I also added some more of the cheeses to make it just a bit thicker. Definitely a keeper! I may add some fresh herbs next time just to mix it up a bit. Thanks for a wonderful recipe!

This was easy and delicious! I added some cooked cubed chicken as I have people in my house who don't think it's a meal unless it has meat in it!

This has to be the very best recipe I have ever found for this! I tweaked mine a bit by adding nutmeg to the sauce to taste. I never realized that nutmeg is what makes the Alfredo sauce taste the way it does!!! Other than that, this is a perfect recipe!

I could not get this sauce to come together. My husband and I were forced to order take-out. An absolute disaster!

I must say this was simply delicious. The recipe calls for a DASH of garlic salt. Hello, there is salt in both cheeses. And, if you choose to use anything other than heavy whipping cream, your sauce is not going to be thick. When a recipe calls for butter, it means unsalted unless stated otherwise. I have made this numerous times and will continue to do so. Thank you for sharing your recipe with us.

Excellent recipe, everyone loved it. I used Blue Diamond italian cheeses blend which includes, parmesan, romano, asiago, provolone. Sauced thichkened as it sat.

973 calories per serving? No thank you! I made and ate this last night, and no lie, today I'm 3 pounds heavier. I should've checked the calorie and fat before I made it :(

I have used this recipe for years now the only thing that I do different is use 1/2 cup butter,still has that same great flavor.

No fresh garlic? Too salty, other than that much like every other Alfredo recipe?

WAY too much butter.

This was a simple and delicious meal!! My whole family gobbled it up, even my picky 9 year old. I added broccoli to the noodles and topped it off with shrimp that was sauteed in 1 tbsp butter, fresh grated garlic and basil. It was YUUUMMMY! Thanks for sharing!

Really great, but also very rich. Substitute a little mink with the heavy cream and use a little less butter.

If I could give this 6 stars, I would. I can't believe something so easy can be so good. I did cut the amount of dry pasta in half because we like lots of sauce. I think next time I will cut back just a little on the butter, but not much. I used fresh Romano and Parmesan and it was EXCELLENT!

I did not think this recipe was at all good. It sounded really easy and I couldn't remember what recipe I used previous times so I just decided to try this. It was not creamy enough, and it just didn't satisfy my craving.

The sauce came out very buttery and runny and not thick at all.

Absolutely delicious!!! Thanks, this was as good or better than any restaurant I have been too and I am very well traveled and live in NY (we have incredible restaurants) This will be a recipe that I will make many times and will gladly pass on to others.!!! YUM!!!

This was delicious! I cut the butter in half and only used 16 oz. of fettuccine--kept all other ingredients the same. We thought it was as good as the Olive Garden! For extra flavor add a spoon of pesto from a jar.

So good. My boyfriend even said he loved it, and that alone deserves 5 stars!! :)

This dish was wonderful. I put some lemon chicken breasts on top and baked it until the chicken was done and it made a wonderful meal that my family loved.

The cheese never melted fully and sauce never thickened. Ug

Honestly, I tried this and it was really disgusting. It wasnt even creamy and it was so bland! NEVER TRYING THIS AGAIN! EVER!

WONDERFUL RECIPE! I FOLLOWED THE DIRECTIONS, ONLY I ADDED ABOUT 5 CLOVES OF PRESSED GARLIC AND I USED 16oz OF PASTA, BUT IT WAS SO QUICK AND EASY AND MY HUSBAND AND TWO DAUGHTERS LOVED IT!

Very delicious. However, it is extremely unhealthy. I felt so guilty serving all that cholesterol and saturated fat to my husband. I'm starting to experiment with reducing the cream and butter gradually, and replacing it with milk. I've already notice that you can use a little less butter than the recipe calls for. Hopefully this delicious recipe can be something I'll be willing to serve to my loved ones more than once a year! I do like to have lots of sauce on pasta, but I used this sauce more as a condiment, and it was great that way. It decreases the impact of the problematic ingredients. About a week later, I reconstituted the left over sauce with milk and used it in lasagna. mmm!

This is the best Alfredo recipe I have ever made or purchased. Recipe needs to be followed exactly. No substituting.

Wow.. I did not care for this recipe at all. Incredibly buttery, I even halfed what it called for. We are not the healthiest, so butter usually isn't an issue. I couldn't find my original recipe, so I thought I would try this. Big mistake!! The sauce just flipped out of the pan, no scraping required. The sauce also was sooo yellow no matter how I mixed it.

So simple and just so delightful! Didn't bother tweaking the recipe, and I will stick with it in the future. Best alfredo in my memory.

Great! I added some leftover broiled salmon and some raw spinach leaves to the final product cause thats how I roll. I did add minced garlic, and more parm without any romano (didn't have any). Loved it and will make more!

This Fettuccine is WONDERFUL! I made it and Garlic Chicken on VDay for my boyfriend and he absolutely loved it! For once he had enough to eat. Make sure you cook the sauce long enough to let the cheese melt. The Alfredo is rich and filling, and you'll eat till you are stuffed! The whole meal took like 45mins from start to finish and was wonderful. I would definately make this again. Thank you so much for the recipe. This dish is to die for!

This alfredo sauce was very good however I didnt love it. I have made alfredo with the olive garden recipe and I love the richness and depth of the flavor. this was very close but it missed something for me in the fullness of the sauce. I believe that the egg adds a richness that I like. Its very good though and easy to make!! :)

HINT: Use FRESH garlic and shredded parmesean. MUCH better results!

I have been making this for a few years now and it is absolutely perfect. I just don't order this dish at restaurants anymore because this is better. Only change is that I use all parmasean cheese because we don't keep Romano in the house. Top with freshly ground black pepper.

Great Recipe. Very light - Added fresh chopped garlic, fresh ground nutmeg and extra cheese.

This recipe was super easy and good. I melted the butter first and put in two crushed garlic cloves for 10 minutes, removed the garlic, it gave the sauce a mild garlic flavor. (I love garlic.) The sauce is a bit thin. Another member suggested using cornstarch. I didn't because it was my first time trying this recipe, but I will next time. I just let the hot noodles sit in the pasta for 5 minutes so it could soak up the sauce. I tossed again right before serving with spaghetti with meat sauce and chunky garlic bread. For the garlic bread spread, I used 1/2 stick of softened butter, 3 finely minced up garlic and 1/2 t. fresh thyme. I spread that on store bought garlic bread split lengthwise and baked at 350 for about 12 minutes. It was nice eating two different kinds of pastas in one meal. I did the red sauce the day before, it tastes better the next day anyway.

We tried this recipe for the first time and it was amazing! We used Kraft Parmesan and Romano cheese because it was difficult finding fresh cheese at the local grocery store (living overseas). I ended up adding a small amount (less than 1/4 cup) of milk to keep the sauce smooth but other than that, I followed the recipe. I will be making this again to "carb up" just before a half marathon in July. Excellent and highly recommended!

This was a great recipe. I sauteed cut up chicken in some butter and a clove of minced garlic. I seasoned it with a little salt and pepper then prepared the sauce in the same pan. I would make again.

Wow. Very rich and buttery. I sauted some shrimp in butter and garlic and tossed in at the end. Boyfriend loved it but I found it a little too rich. Great with chilled white wine (Due Ami from Flat Creek Estate). Maybe next time I'll use less butter, more garlic, and some veggies to cut up the texture.

This is sooo yummy! Here are a few little tweaks: I used penne instead of fettuccine. I used 1 stick salted and one stick unsalted butters. I couldn't get romano cheese by itself at my local grocer, but I did find a plastic jar that was "Shredded Parmesan, Romano and Asiago Cheeses" and used it in place. I did not add any extra salt and I also used garlic powder instead of garlic salt. I served this with chicken breast that was cooked in butter and seasoned with minced garlic, oregano, salt and pepper and I chopped up some roma tomatoes to top it all off. A side of garlic bread and this was the most delicious alfredo meal I've had!

This recipe tasted great but was to thin I even took the suggestions of others and let it sit but it never thickened up, i used 1 cup of romano and a half a cup of parmesean and still thin. But the family loved the flavor. sonya

Yum yum yum. I did not have the different cheeses and just added the parmesan and it was delicious. My only criticism is that it is not so creamy and did not reheat well the next day. So don't plan on making extra for later. This is definitly a cook and serve!

A little too salty for me - next time I will omit garlic salt completely and just use fresh garlic. Very good - restaurant quality and easy to make.

I make mine with shrimp, OMG is it great!!

yummy!!!! amazing! took another reviewer's advice and added fresh garlic and a splash of lemon juice.

I have tried many alfredo sauce recipes and this is by far the best! I think the bad reviews are due to the recipe calling for grated cheeses. It is not the powder stuff in the can. Use SHREDDED cheeses! I bought a tub of refrigerated shredded Parmesan and Romano blend cheese. And there wasn't too much butter at all! You should also cook the sauce, stirring constantly over medium-low heat for about 5 minutes to thicken it up. Delicious! This recipe made almost enough for a pound of fettuccini.

Thank you, thank you, thank you! This is so good and now I don't have to go out for it. Made as is and it's perfect!!!

I've done this many times and it really is the best recipe I have tried as this is my favorite dish! However I start with adding frying chicken breasts with salt, pepper and oregano then before its almost fully cooked I add FRESH mushrooms (sliced) wow it changes the dish to a 5 star winner!

modified the recipe to three servings and used margarine and fat-free half & half instead of the butter and cream, along with a little more Parmesan. also sauteed chicken in italian seasonings, garlic and olive oil and added that to the sauce when it was finished. it was delicious! could have actually used a little less margarine. I was actually surprised by how good this was because I'm really not an alfredo fan. maybe it's because I didn't make it as heavy as it should be!

I don't know what I did wrong but after I mixed the sauce to the pasta in about 2 minutes the pasta was so buttery and the creaminess AND FLAVOR that was initially there was gone. now I'm left with buttery, lightly flavored pasta. might try it again in the future...

There is too much butter used I'd say use 1/4 the ammount if that

Fantastic! Add Shrimp and a green veggie and diner can be cooked and done in 20 minutes or less!

This was GREAT! My boyfriend said it was the best fettuccine alfredo he's eaten! I added chicken to the dish, and next time I'll try it with broccoli and garlic cloves! Thanks for the recipe!

WOW! This is incredibly delicious. i'd never attempted to make alfredo from scratch before and always used the kind in the bag or jar. This is SO much better and it was so easy! Like some of the others have said, it tastes almost identical to Olive Garden. I followed the recipe exactly... I'll make this often!

Delish! My sister made this for my Family when she visited this summer. She added sauteed chicken strips. We all loved it!

Fantastic. I only made a couple of changes. I cut back on the butter and then added mozzarella at then end. A little less than half of mozzarella.

Was ok. I personally like the recipe on the back of the San Giorgio Fettuccine box. I've been making it for years. I think the balance of butter, cheese and cream is perfect. This recipe is close to the same ingredients but I really like the balance of the San Giorgio recipe. Sometimes I'll thrown in some garlic, sauteed mushrooms, shrimp or chicken.

I like this sauce but made a few tweaks to it. I made a 4 serving batch even though I only coooked enough pasta for 2 people and that worked out perfectly. I added 1/3 cup of mozzarella cheese with the other cheese as well as 1 tbsp of cornstarch to thicken the sauce. The sauce was still a little too salty for my liking so next time I think I will add more mozzarella and less parmesean. Overall though, it was a keeper. I also added grilled chicken to the sauce and pasta as well.

WAY too much butter for us.

I made this dish for a dinner party last week and it turned out great! I did make a few adjustments however. For the sauce, I added a little extra Parm and Romano, and also added in a little Ricotta to make it extra creamy. I would suggest too, if you like a lot of sauce, to double to recipe. For my personal taste, I would have liked a little extra. Overall though, this turned out perfect! Definitely one I'll continue making!

Your typically delicious alfredo sauce! And so so so easy to make!! Didn't have any parmesan so I just used all romano and it still came out great! The secret to a GREAT alfredo sauce is the cheese. The better and fresher the cheese, the better the sauce! Period! I used the sauce for a tri-color tortellini alfredo! Yummy!

I made this recipe as is with the addition of maybe a tsp of minced garlic so it wouldn't have made a big difference in the overall outcome. It was delicious!! My husband said it is his new favorite Alfredo! I only had two complaints (if you can call it that). One: way too much pasta for the amount of sauce made. I had about twice as much pasta as I needed and that was after I added more pasta than I wanted to the sauce which spread my sauce really thin. Two: The leftovers did not turn out well at all! Very oily, not creamy at all, and hardly had the Alfredo taste, just tasted like the noodles were coated in Parmesan cheese... kind of. It was very bland. The day I made the recipe it started getting cold as we were eating it and it was starting to clump. Obviously this didn't reduce the amount of stars that I gave the recipe because the initial recipe was wonderful. I just wanted to mention it for those that were relying on leftovers and also hoping that someone else might have a solution to this problem? I would love to have some great Alfredo leftovers.

The best recipe on the site to date! this alfredo is nothing less then perfect. I used fresh garlic instead of garlic salt, and only one stick of butter instead of 2. So easy and sooo good!

I only used half the butter and the sauce was spectacular. There's enough oil in the cream and cheeses to keep it flowing. I hate when the solids and oil just swim around each other, and too much butter will do that. Oh and don't hold back on that dash of garlic either.

This recipe is what made my wife fall in love with me. I use this whenever I'm in trouble. :)

I am not health conscious (at least when it comes to good food) so I omit nothing from this recipe and it is fabulous every time. I generally use this as a base for seafood alfredo (adding shrimp, scallops and crab meat) and it tastes rich and delicious every time. It's definitely worth the cost of the somewhat expensive ingredients and always makes the meal feel like a special occasion! Thanks for the recipe!

Sooooo delish!!!! One of my favorite dishes is Fettuccini Alfredo and this is amazing. I hardly ever stick to one recipe on this site but I won't try another one because this is so great. YUM! We used a romano and parmesan blend, it was finely grated (same texture as the one in the cheap green parmesan cans) and I think that is the best kind to use, mixes in the sauce easily and tastes better. Good find!

Awesome! Thanks! My modifications were using ~2 lbs sauted chicken breast, cut in small strips, and using all 1 pt of cream and 3/4 lb butter. I added some extra of both types of cheeses to compensate for the extra cream. I also used ~1 tsp crushed garlic, rather than garlic salt.