Recipe by Rebecca Swift
"Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese."
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1 1/2 cups
freshly grated Parmesan cheese
chopped fresh parsley
Quick and easy. I used margarine instead of butter and homogenized milk instead of heavy cream. I did not need to use any thickening agents-the consistency was just right. Just toss with fettucine and serve.
Bland & throughly uninspired. My husband was none too pleased, and my children were less than enthused which is a far cry from their usual elation with my Italian cooking. I made this for my family yesterday, and recognized the taste right away as being a recipe I've made before though not from this site (copy cat recipes; the book actually). I added 1/8 tsp ground pepper since the flavor was sadly lacking. While I know that I'm am a tough critic having lived for 3 years in Italy this wasn't even passable to my husband who has only visited there with me. This alfredo is fine for someone with a bland palate, but if it's flavor you crave then move on to a recipe more original and authentic.
You would not believe how incredible this sauce is! My husband and I made this sauce (served over fettuccine noodles) for my friend and her husband, as they just had their third child a few days ago and we figured they could use the break from cooking - they went nuts, they loved it so much! Even their two younger sons (3 and 2) loved this dish. It literally tastes IDENTICAL to the sauce that they serve at the Olive Garden. Another good tip is to add a can of drained mushrooms to the sauce - it really tastes great. I'd give this 6 stars if I could - I will NEVER buy alfredo sauce again! The next time I might use milk and a little cornstarch instead of the cream (as one previous reviewer suggested) and perhaps reduced fat margarine to save on fat and calories. Be sure to use fresh shredded parmesan (available in bags in the dairy section), Kraft grated just doesn't do it as well - and the shredded parm melts really well. ENJOY this incredible dish! Thank you, Rebecca! :)
Very good flavor in this recipe, but I did add a 2nd clove of garlic. If you just stir the cream into the butter and let it simmer, it will seperate. I gently whisk the cream and butter the entire time it's simmering and whisk while adding the cheese (a little at a time) and it doesn't seperate, even after a day in the fridge. The consistency is a little hard to get smooth, but probably because parmesan is a very hard cheese with a granular texture to begin with, and doesn't melt smoothly. I used a parmesan/asiago blend and it was beautifully smooth after lots of whisking. Also, make sure you use unsalted butter - if you use margarine or lightly salted butter, it's way too salty. I used this recipe to make a white chicken lasagna, which was absolutely delicious, and it held up well in the refrigerator to have leftovers the next day.
Holy Moly! My husband loves alfredo, and he freaked out because this was so good. I made a double recipe, added 1.5 pounds of pan seared chicken breast and poured it over tri-color rotini (it was the only pasta in the house). Unbelievable! It was a little thin at first, but thickened as it cooled. I used genuine Parmesan Reggiano and it melted wonderfully smooth--just be sure to add only a handful at a time. Do not boil, or the sauce will separate.
I love this recipe and make it for my boyfriend at least once a week! We add an extra quarter cup of fresh Parmesan cheese and a tablespoon of flour...it makes the sauce much less runny.
I tried this recipe using 2 different types of parmesan cheese, the shredded kind and the finely grated kind (think Kraft green container). The shredded was SOOO much better, though both times I used a bit more cream and a bit less cheese. I used equal amounts and added about a 1/4 cup of cream extra and did about a 1/4 cup less cheese. We served it with grilled chicken (marinade in Itailian dressing)and grilled red peppers. YUM! Thanks for the recipe. Ths was the best alfredo I've ever had!
I made this recipe for my x-mother and father-in-law last weekend. She is an avid vegetarian but will eat seafoods. I made the alfrado using the Gruyere cheese, then in a separate skillet sauted 4 chopped green onions, 1T crushed garlic, and 2T fresh chopped parsley in 2T olive oil, added 1lb cleaned devained shrimp and 1 can lump crab meat over medium heat until shrimp turned pink then folded into the alfrado sauce and served over linguini.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 379
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