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: Nov. 3, 2009

Taste was good, but sauce was runny and gloppy. I did use quality parmesan cheese. Sauce was light yellow because I used a free-range organic egg yolk that was very orange in colour. Will keep looking for a fettucine alfredo recipe.

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CMAIL

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Reviewed: Oct. 23, 2009

Use 2 Cloves Of Garlic And Parsley To Taste.

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linaharvey

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Reviewed: Oct. 22, 2009

Just tried this for a quick dinner with steaks and salad. It was great! I only had about 1 1/2 cups Parmesan, but that's OK because more may have been too much. A little heavy on the garlic, and we LIKE garlic. I use unsalted butter to control sodium, but I didn't even need to add any to the sauce because I salt my pasta water well, and the parmesan is salty enough. Great recipe, thanks for sharing!

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PamalaLynne

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Reviewed: Oct. 15, 2009

Awesome! Very rich but restaurant good.

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chelsieh

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 11, 2009

It came out a HUGE gooey mess. This was probably my fault because I didn't follow the instructions and I did use grated Parmesan from the shelf, that's why I can't grade it down. Before I added the cheese, the sauce looked beautiful...I was so excited until the cheese messed everything up. I will try again using fresh Parmesan that I grate myself (darn it!). I will update my review as appropriate.

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Lisa L.

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

Fantastic! I've been searching for a good alfredo recipe that would give me restaurant-quality results, and this is it! This obviously isn't health food, but it was worth every calorie-laden bite.. so yummy. I served sauteed spinach and balsamic tomatoes with it. Wouldn't change a thing. Thanks so much for the terrific recipe!

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NATALIESHD

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Reviewed: Sep. 16, 2009

added chicken think its soooooooooooooooooooooooooooooooooooooooooooooo fabulous

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Carrianna

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Reviewed: Sep. 14, 2009

Very good! I actually did use bottled parmesan and it tasted great and worked great! It didn't come out quite as smooth though so if you want very smooth sauce I would suggest block or grated parmean! Delicious I paied this with spinach and cheese calzones! Very good! Very Italian!

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Amelia

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Reviewed: Sep. 4, 2009

Love this recipe, have made it many, many times. I sometimes use a smokier cheese and that works too. The garlic is the best part. I've reduced the cheese many times and cooked the garlic in a mere teaspoon of olive oil. Same taste, no butter.

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NIX

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Reviewed: Aug. 25, 2009

Pretty good flavour, only gave it a 4 out of 5 cause both my wife and I agreed that is may have lacked something, maybe and herb or a spice.

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Marwan

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Reviewed: Aug. 5, 2009

Loved it! It is very garlicky, but that's part of what I loved about it. If you aren't a garlic fan, just cut back -- it'll still be a great sauce. We added shredded chicken from the rotisserie chickens at the grocery store. Super easy and super yummy. Even the kids loved it. Thanks for the recipe.

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dafjdf

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Reviewed: Jul. 25, 2009

It was very good, but a little too heavy for my preference. I wanted a lighter sauce with less fat. But overall, good recipe :)

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lisha

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Reviewed: Jul. 21, 2009

Delicious! This is my new go-to recipe for alfredo sauce!

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Nancy F

Cooking Level: Intermediate

Home Town: Milford, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Jun. 30, 2009

This is the best Alfredo Sauce I have made. I have tried quite a few other recipes but for flavor and easy, this one is by far the best! Everyone in the family LOVED it.. Its a keeper for sure. Try it, You wont be sorry!

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ROSE621US

Cooking Level: Expert

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Reviewed: Jun. 3, 2009

Pretty good. It was creamy and the butter didn't separate out after it sat a few minutes. Next time I'll use 8 or 9 oz of pasta instead of 10 so it is a little more saucy. Served with grilled chicken on top. My toddler gobbled it up! Also, I ladled in some of the pasta boiled water into serving bowls to warm them up while I finished cooking so the pasta didn't cool off as fast.

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lovetocook

Cooking Level: Intermediate

Living In: Lapeer, Michigan, USA

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Reviewed: May 20, 2009

With so many rave reviews I thought this was a winner but, I didn't care for this alfredo recipe. It wasn't bad but is wasn't good. This recipe calls for too much garlic that I think overpowered the dish. Also, the amount of cheese was to much. The sauce never completely got smooth so there was a gritty texture with every bit. And yes I did use parmesean reggiano in the triangle form. Maybe I didn't cook it long enough but I could taste the egg in my sauce. I will not be making this again.

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NATTUMS

Cooking Level: Intermediate

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Reviewed: May 20, 2009

I really enjoyed this recipe. Careful, it is really rich (fogedabout calories!) but this is just the taste I was looking for. I wish I would have cut the recipe in half as it was way too much. I used canned, grated parmesian/asiago & it was a bit too salty but quite cheesy.

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Michelle C

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Reviewed: May 8, 2009

Really good. Really creamy. My husband and wants to make again.Thanks

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Kirsten

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Reviewed: Apr. 28, 2009

My 5 year old daughter loves fettucinne alfredo and said this was the best I had made. I added chicken and broccoli. Yummy!

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Apr. 21, 2009

This was so easy! I think that the hardest part was grading the cheese, but what a turn out! I was sooo impressed and my family was also. Defiantly will make this again and not change a thing.

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