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: 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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Angelwad

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Reviewed: Apr. 12, 2009

I've tried a bunch of different fettuccine alfredo recipes, this one is the best. It tastes like it could have come from a restaurant.

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Christina C

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Reviewed: Apr. 4, 2009

I stumbled upon this recipe when I first started cooking and it has been go-to alfredo for the past six years. I don't change a thing to the recipe; it is very garlicky, but I happen to love garlic and did not find it cumbersome. The sauce does separate pretty easily if it sits for too long though so make sure to serve immediately.

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Rosanna

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 1, 2009

Great. a little lumpy, because i used the ones that already come grated but still delicious! very cheese.

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honeychild

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Reviewed: Feb. 21, 2009

Absolutly the best! I'm not a big alfredo fan, but this recipe changed my mind. I did add Tuna so there was some protein. We loved it...even my 3 and 4 year olds loved it.

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TARENWALTERS

Home Town: Borger, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 12, 2009

This is the best recipe I have found!!

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Margo C.

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Reviewed: Feb. 9, 2009

Excellent flavor, superb consistency. I had to add some fresh black pepper, just because I love it. Everyone ate it up, and gained 10 pounds doing it. Worth every second.

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CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Feb. 5, 2009

Awesome!! I have never made this before last night. I will be making it again!! My hole family loved it. Just didn't use so much garlic and next time won't use so much cheese. Other than that I can compare it to My fav. from Olive Garden!! Not much of a defferance

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sallyrenee98

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Reviewed: Jan. 19, 2009

I used fresh parmesan, which was labor-intensive, but a must. I also used fresh fettuccine, which is a must for our family. Great, easy recipe!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Jan. 18, 2009

This was excellent! Just a note, I used half and half cream and becel to try and cut down on the fat a little, and so if it still tasted this good I can't even imagine how good it would taste with the real thing! This is going to be a regular.

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ilovenineinchnails

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

Wow! Really rich, mine came out way too thick or I would have given it 5 stars.

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idahocook

Cooking Level: Intermediate

Home Town: Coeur D Alene, Idaho, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 6, 2009

best alfredo sauce yet. Only change was to add some white pepper, other than that, fabulous "as-is"

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BARBPL

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Living In: Hampden, Massachusetts, USA

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Reviewed: Dec. 26, 2008

ABSOLUTELY the best Alfredo Sauce. Got rave reviews from family. I used it on ravioli and it stayed creamy and delicious. Most alfredo sauces absorb into pasta and makes a clump, but this recipe stayed creamy. Used 4 cloves of garlic and it was just right. SUPER! Thanks for a keeper. No need to look further for a recipe for alfredo sauce!!! I think I'd like to try it with crumbled cooked sausage next. UMMMM!

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DEEDEE

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Reviewed: Dec. 13, 2008

This was my first attempt at making Alfredo and this is the only one I will ever make. I followed the recipe exactly as printed. I had three kids for supper and all three had more than one serving. Your kids will love it.

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