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: Dec. 19, 2005

This recipe was excellent! The only thing is, just watch the size of the garlic cloves that you select! Make sure that they are small or else it will overpower the dish.

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Allie & Gene

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Reviewed: Dec. 12, 2005

I thought this was lovely! Excellent flavor! I haven't perfected the smoothness yet, but was awesome!

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Mrs. Henderson

Cooking Level: Expert

Home Town: Grassy Butte, North Dakota, USA

Living In: Keene, North Dakota, USA

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Reviewed: Dec. 11, 2005

Very good recipe!! I highly recommend it. Would recommend reducing amount of garlic used, however, as it was a bit strong for my taste. Yet, a very tasty recipe. A keeper!

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jacksmom77

Cooking Level: Intermediate

Home Town: Woodburn, Indiana, USA

Living In: New Haven, Indiana, USA

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Reviewed: Dec. 11, 2005

As a garlic lover, I would dare say that this is hands down the best alfredo I have tried. You will feel miserable after you eat, but it is well worth it. I have to double the recipe when I make it so that my husband can take some to his buddys at work the next day!!

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J. Kleinman

Cooking Level: Intermediate

Home Town: Blanchester, Ohio, USA

Living In: Lakeland, Florida, USA

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Reviewed: Dec. 10, 2005

This IS the best Alfredo sauce I've ever tasted! It's very cheesy.....which I like. I used FRESH parmesan.....worth the work!

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DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Nov. 29, 2005

Delicious! I added a little less garlic and a small pinch of nutmeg for a more traditonal flavor.

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KITLA

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Reviewed: Nov. 27, 2005

I made this recipe about a year ago and it is the one I always use when I make alfredo. I forgot how garlic-y it was so hopefully next time I remember to cut down to 2 or 3 cloves. I love this sauce!

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Tiffany

Cooking Level: Intermediate

Living In: Indiana, Pennsylvania, USA

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Reviewed: Nov. 20, 2005

This is THE best! I used freshly shredded Parmesan cheese from the grocery store (it was less expensive than the hard triangle suggested). The sauce was perfect. I served the alfredo as a side dish (main dish was Chicken Piccata II, also featured on this site). It was a delicious, artery-clogging dinner (but worth it)!

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TOOKEC

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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Reviewed: Nov. 11, 2005

This recipe was fabulous! I have been looking for a good Alfredo sauce for some time; I shall look no further. I doubled this recipe since I have a large family. I ended up with leftovers. Although I doubled the recipe, I did not double the garlic and found that the five cloves were perfect with a doubled quantity. So, if I do not double it in the future, I will use half the garlic. I DO have to wonder if some reviewers were using five bulbs of garlic instead of 5 cloves, however. My sauce also ended up a tad thick and had to be thinned out with some milk. In the future I will cut the cheese amount, just a little. I agree with other reviewers who insist on the fresh parmesan. It makes ALL the difference in the flavor. One note of puzzlement with other reviewers: Why on earth are some people questioning the egg yolk? If you put egg yolk into a COOKING sauce, it won't be raw when you consume the sauce! I don't understand some people's way of thinking. Enjoy this recipe! You won't be sorry you tried it.

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Mega Mom

Cooking Level: Expert

Home Town: Green Acres, Florida, USA

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Reviewed: Nov. 7, 2005

This was the best Alfredo I have yet made. I added chicken and steamed broccoli but the sauce was fantastic by itself. I don't know if it was the egg yolk, but this was much creamier than other recipes I have tried. Thanks, Tim

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TIMZOG

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Ogden, Utah, USA

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Reviewed: Nov. 2, 2005

Delicious recipe, especially for being so quick and easy

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Adrian & Renee

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Oct. 27, 2005

This was really good and easy to make. I've tried a bunch of alfredo sauce recipes, and there are always problems with them (they don't thicken, the parmesan gets gloppy), but this one is simple and consistently good.

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KAYEBEE

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Reviewed: Oct. 27, 2005

Average Alfredo. I have made other alfredo recipes that don't include egg yolk and they have tasted much better.

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Monika

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Greenwood Village, Colorado, USA

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Reviewed: Oct. 18, 2005

My family and I really enjoyed this recipe. I did cut back on the garlic because of the other reviews, but it turned out fine. I added broccoli, fresh mushrooms, and shrimp to the sauce and it was excellent. Thank you so much for sharing this recipe.

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vewade

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Reviewed: Oct. 18, 2005

This fettuccine is the best!! I add chicken with mine and only use 2 cloves of garlic instead of 5. My boyfriend wants me to make this almost once a week because we love it so much.

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jstarr

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Reviewed: Oct. 14, 2005

My husband says this is the best fettuccine yet. And I've made many. Fresh cheese makes such a difference. I must admit that I do not eat it. I'm addicted to too many foods as it is now.

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beachnut

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Reviewed: Oct. 1, 2005

Very good - would make again. If you don't want too rich of a flavor, cut the garlic, butter, and parsley in half and throw in some shrimp. Perfecto!

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sa21spur

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 23, 2005

the taste is good but very very rich, maybe it'd be better off with a little less cheese... I wasn't able to finish my plate :(

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Mel in Melbourne

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Reviewed: Sep. 23, 2005

overall a very good recipe. I reduced the butter by two tablespoons and added one less clove of garlic based on others who suggested to reduce those amounts. I also added chicken and broccoli, yummy! I would make it again!

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HUOXU

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 21, 2005

Way TOO much garlic. It killed the flavor of the dish. I think I would use a pinch of it next time. Started out great, but stay away from all that garlic!!!

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