Recipe by Melanie
"This is the best alfredo sauce I have ever come up with and any kind of meat or vegetable can be added to it."
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1 (16 ounce) package
blue cheese, crumbled
grated Parmesan cheese
salt and pepper to taste
Awesome! This turned out to be the best ever pasta dish I've made. It was fantastic. A perfect balance of flavors. I made this for my husband for our anniversary, and it was a hit! I did take the advice from some of the other helpful reviewers (thanks, guys!), and added a few changes of my own. I did add crabmeat (NOT the imitation stuff, but the real lump crabmeat in a can at the refrigerated seafood counter), and I sauteed it in butter and lemon juice. I used Land O'Lakes Fat Free half and half, and instead of 1 tablespoon of Italian seasoning, I added a packet of dry Italian dressing mix, and I doubled the amount of sauteed garlic and didn't remove the pieces from the olive oil. Instead of salt and pepper, I used garlic salt and lemon pepper. I served it over warm fettuccini, then added more bleu cheese crumbles and lemon pepper to the top. Outstanding! I served it with a baguette, and it was a very filling and scrumptious meal. Thanks for this recipe! It will definitely be a hit at our family's special events!
My actual rating is 3.5 stars. After all the reviews, I was expecting something a lot better than it was. Don't get me wrong, it was still sort of good, but just not what I expected. My boyfriend thought it was excellent though. Maybe it was the kind of cheese I used.
Great recipe - I have made it a couple times and noticed different results in 'zing'; check which blue cheese you use - if you are using a creamy blue the sauce is relatively bland.
Also, I found broccoli to be delicious in this sauce (cut into very small trees)
Very good recipe. Here are the alterations that I've made. I used 1 tbsp butter, 3 cloves garlic that I left in, 1 tbsp fresh parsley instead of Italian seasoning, 1/4 c white wine and while the sauce was simmering, I added 1 tsp of flour to thicken it juast a bit. I served it on top of the pasta with additional parmesan cheese. Next time I will add some fresh mushrooms. Thank you for the recipe.
Throw some canned crab meat (lump) in this and you have a truly awesome dish that will impress.
Wow! What a yummy recipe. I made this for my bf and a good friend (who specifically requested alfredo) and they loved it! The garlic oil really adds a lot of flavor, and I belive, makes the dish. I suppose you could use gorgonzola in place of bleu cheese if you prefer a milder flavor (gorgonzola is milder than bleu).... This tastes just like Stouffer's fettuccini alfredo! I think next time, I'll experiment by using green fettuccini!Serve with an Olive Garden salad (I made my own version) and garlic breadsticks (be sure to dip them in the sauce - yum!). This one's a keeper!
I LOVE bleu cheese, so I'd add more next time. We also fried up some chicken and added that on top. I would definitely recommend this. My husband and I loved it!
I thought this was a fantastic recipe. Its the first fettucini I've ever made, and it turned out great. I did make a few changes as I went along, though, including sizing it down to 2 servings. I left the garlic in, since I love garlic, and instead of Italian seasoning I used about a half dozen fresh basil leaves, chopped. I used half and half instead of cream, and it worked fine, might even have been better. And last! After I tossed the sauce and pasta together, I cut up a ripe tomato and a couple green onions and stirred them in. Really a wonderful dish, and one I'd serve to company.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 269
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