recipe reviews for:

Fettuccine Alfredo V

“The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.”

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Reviewed: Oct. 9, 2008

fabulous-look no further!!!!!! Make sure you use freash parmesan, expensive, but well worth it!!! I've made it three times!!!

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withHisgrace

	Cooking Level: Expert Home Town: Elgin, Illinois, USA Living In: Oswego, Illinois, USA
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Reviewed: Oct. 9, 2008

this was easy and great! my family gobbled it up. we grilled some chicken breasts, steamed some broccoli and tossed it with pasta and the sauce. it will be on our table again!

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teachmemcrae

	Cooking Level: Expert Home Town: Orange, California, USA Living In: San Diego, California, USA
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Reviewed: Oct. 9, 2008

Excellent. It is really important to serve immediately. We had a delay in serving time and it was not as good as when it was first done.

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Julianne

	Cooking Level: Expert Home Town: East Islip, New York, USA Living In: Orlando, Florida, USA
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Reviewed: Oct. 5, 2008

This turned out horrible! I probably did something wrong since everyone else's dish turned out nice and creamy. My sauce curdled so badly..I think it was because i didn't turn the heat low enough or maybe it was just the egg. I ended up with globs of cheese and a pool of butter on the bottom of my dish. I couldn't take more than 3 bites. I think I will just stick to the alfredo sauces I normally buy in a jar.

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susanne

	Cooking Level: Intermediate
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Reviewed: Sep. 29, 2008

Oh my goodness...this makes the most amazing alfredo sauce. So creamy and rich. I used a mixture of romano, asiago, and parmesan cheese and used a little less than called for. I also added a sprinkling of red pepper flakes to break up some of the richness of the sauce. I thought I was in heaven!

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Ashley


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Reviewed: Sep. 19, 2008

This sauce was awesome!! I used regular whipping cream instead of heaving whipping cream and it still came out great. I served it with penne pasta as a side dish with my chicken parmesan dinner, it was a hit!! No comparison to those nasty jar sauces!

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chefjen

	Cooking Level: Professional Living In: Lincoln, California, USA
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Reviewed: Sep. 17, 2008

Wow, I was so impressed with myself after I made this. It tasted better than some restaurant alfredo sauces I've tasted.

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Julia Denise

	Cooking Level: Intermediate Home Town: Vancouver, Washington, USA Living In: Long Beach, California, USA
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Reviewed: Sep. 6, 2008

Best alfredo sauce I have made to date 09/06/08

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Judy Slightam


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Reviewed: Sep. 2, 2008

Delicious! My husband said it was one of the best sauces that he had ever had. I did make it with chicken as a main dish.

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amanda

	Cooking Level: Intermediate
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Reviewed: Aug. 27, 2008

Will try next time with better cheese! Husband loved it.

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Pep

	Cooking Level: Beginning
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Reviewed: Aug. 26, 2008

This recipe was great! Prepared it just as the recipe said and thought it was really good. I added some spinach that was sauted in olive oil to the sauce at the very end and added the sauce to the pasta to mix and it was fantastic!

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Lori

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA
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Reviewed: Aug. 15, 2008

This was one of the best I have ever made. I did cut the parm. like some said. I used only 1 1/4 cps. I would definitely use a 1 lb. of pasta next time. My neighbor had some fresh basil and rosematy. I added it with the galic. Not a lot. A couple of broken up sprigs and leaves. I also through in a couple of sprinkles of nutmeg before serving. I served it with tequila-lime marinated turkey breast. It was yummy.

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TEDDI67

	Cooking Level: Expert Home Town: Little Rock, Arkansas, USA Living In: Mound, Minnesota, USA
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Reviewed: Aug. 13, 2008

This was super easy and great! I added fresh parsley instead of dried and garnished with fresh basil from my herb garden.

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nairie

	Cooking Level: Beginning
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Reviewed: Aug. 11, 2008

Wow. What a flavour sensation! Couldn't bear to use cream, so I substituted light cream. Store was out of all but Kraft parmesan so I used the whole jar and it was fine, so fresh grated must be even better. VERY rich! Added shrimp and it was great. A real keeper recipe.

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Reviewer:

upnorthyukon


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Reviewed: Jul. 17, 2008

Okay by far the best alfredo sauce I have had...better then the restaurant kind. I made this for my husband last night and WOW i was so surprise and my husband who is a very picky eater LOVE it.I am so Happy with it...My husband even said we can make this every week since he liked it so much.

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Christina Gonzalez


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Reviewed: Jul. 11, 2008

This Fettucine Alfredo stole the show at dinner last week..I am about to make it again! The only thing is I gave it 4 stars, because it has nothing like chicken or shrimp or anything in it...but if you put that in it...this dish is divine!

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shaunabphillips

	Home Town: Meridian, Mississippi, USA Living In: Memphis, Tennessee, USA
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