Reviewed: Jul. 25, 2002

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!

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42 users found this review helpful

Reviewer:

AMBER-SAN

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jul. 17, 2007

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.

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20 users found this review helpful

Reviewer:

Alexandra S.

Cooking Level: Expert

Living In: Athens, Attica, Greece

Reviewed: Sep. 3, 2002

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)

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20 users found this review helpful

Reviewer:

JONNYGEE

Reviewed: Mar. 1, 2006

Throw some canned crab meat (lump) in this and you have a truly awesome dish that will impress.

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14 users found this review helpful

Reviewer:

CONNIEMD

Reviewed: Sep. 17, 2006

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!

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11 users found this review helpful

Reviewer:

Chef Mickey (aka Mickey)

Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: Feb. 21, 2006

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!

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11 users found this review helpful

Reviewer:

Cassie

Cooking Level: Beginning

Home Town: San Dimas, California, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 25, 2006

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.

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10 users found this review helpful

Reviewer:

VALIERRAN

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 27, 2006

If you have read any of my previous reviews, you have learned by now that we are HUGE blue cheese lovers. So it should be no surprise that I gave it 5 stars. I'm going to cut back on the Italian seasonings next time. It was just a tad too much for our taste. And I tend to agree with the other reviewers that adding cooked chicken, ham, or veggies to this would be delicious too. Not for those watching their calories!

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9 users found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 10, 2010

Wonderfully delicious and creamy. I kept the garlic in and used half & half.

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8 users found this review helpful

Reviewer:

Sarsa

Reviewed: Nov. 6, 2010

So good. My daughter does not like blue cheese at all and was very reluctant to try this but she ended up going back for seconds. I added broccoli and sauteed mushrooms which were a perfect match.

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8 users found this review helpful