The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 7, 2007
Fantastic. My not-quite two-year old (who is decidedly picky) ate half of the fettuccine and garlic bread on my plate. Added salt to taste and topped with sliced chicken breast. I only used 1/4 cup of butter to make 3 servings. Make sure you use REAL butter. It makes all the difference. I also used grated parm (Kraft), and my sauce was NOT gritty.
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Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA
Living In: Stone Mountain, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 27, 2007
Pretty tasty - I also used about 2/3 of the butter called for - I also added sliced mushrooms and small pieces of broccoli (which afterwards, I realized I should have steamed for a couple of minutes before putting them into the sauce since the way I did it, the broccoli came out a bit crunchy). Next time, I would try adding some roasted garlic since it seemed to be missing something.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 10, 2007
Made plenty of sauce and was very creamy. We love to sautee prawns in butter and garlic and add them to this dish.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 1, 2006
It was very good. I used 3/4 of the butter suggested and added chicken. Overall it was really good.
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Home Town: Fargo, North Dakota, USA
Living In: Chanhassen, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 16, 2005
did not have nutmeg so i did without it, and substituted black pepper for white pepper...it still tasted great, i will make it again no doubt. restaurant quality-delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 9, 2005
nice and creamy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 13, 2005
Yum! Next time I will use the fresh block parm..I used it from the can and it was gritty. But tasted fabulous! But you want your sauce to be smooth! I also added chopped garlic cloves and chicken! Thanks so much! :)
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 16, 2005
This recipe was great. My daughter who hates everything LOVED it! The only suggestion I would make would be to use parmesan cheese you grate yourself. I used "bagged" cheese and it just doesn't have the nice consistency that block parmesan has.
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Cooking Level: Intermediate

Living In: Hamilton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 3, 2005
This is the alfredo that I make all the time and it is awesome. It tastes as good as something you would get in an Italian restaurant.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 1, 2005
Way to much butter....next time i will only use half of what it calls for.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 23, 2004
Pretty good alfredo sauce, definatley calls for way too much butter, next time I will only use about 7 or so Tablespoons, if you use the full amount when you warm it up the next day, you will wind up with soup! Add some oregano, salt and black pepper, and it will be amazing!
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The reviewer gave this recipe 0 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 11, 2004
This is excellent. The nutmeg and real parmesan cheese is the key. The "cheese" in the botttle/can is artifical and gross. If it's grainy you didn't cook it long enough. Also try grating the cheese finer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 19, 2004
Loved this so much!!! Didn't have any nutmeg so I added a dash of cayanne pepper to spice it up instead. Super easy and fast to make. Don't forget to leave some fresh parm to grate over the finished product. I added some sauted chicken to make it an amazing main course.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 23, 2004
this was very good and i'll definitely be using it again, though i will use less butter as it seemed a little too greasy. i wish i would have been able to find a block of parmesan cheese instead of the pre-grated one, as the cheese didn't want to melt and the texture was gritty.
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Photo by terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 14, 2004
This was one of the best recipes i have ever made in my cooking. You done an excellent job! Thanks
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 6, 2004
Very good - cheesy. I used freshly grated parmesan cheese which made it really easy to melt and avoided becoming grainy. The biggest problem I had was that there was no way we were getting 6 servings out of this recipe! My husband and I are huge alfredo fans, so I think we ended up with 3-4 servings of sauce. Over all, great cheesy taste and easy preparation.
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Cooking Level: Expert

Home Town: Lakewood, New York, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 25, 2003
This is the first time that I made an alfredo sauce and I found it to buttery and grainy (from the grated cheese) next time I will cut the butter in half and use shredded cheese instead of grated.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 11, 2003
This was awesome! I added a couple of handfuls of crumbled gorgonzola to the cheese and also added some pan-fried scallops (seasoned with tarragon and Emeril's Essence) at the end. Definetely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 10, 2003
I've never really worked with melting cheeses to make a sauce, and this was the best alfredo sauce I've had. I added garlic seasoned chicken pieces and mushrooms... It was to die for! Wonderful recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 15, 2002
I will make this one again...the family loved it!
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