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: 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

Living In: Simi Valley, California, USA

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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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upnorthyukon

Cooking Level: Intermediate

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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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Reviewed: Jul. 5, 2008

The 5 cloves of garlic make this recipe! Unlike some of the other reviewers I didn't find it overpowering at all. I rated this recipe a 4-star because the sauce was a bit runny. Next time I will heat all of the whipping cream at the same time, and then pull out a small amount to warm the egg. It also needs salt and pepper. I ended up adding about 3/4 tsp. of salt and 1/4 tsp. of pepper, and that enhanced the flavor.

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ERIN

Cooking Level: Expert

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Reviewed: Jun. 30, 2008

Absolutely amazing! Followed the recipe exactly and it turned out wonderful. My husband isn't a big fan of creamy sauces but he almost drank this stuff. Very good.

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Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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Reviewed: Jun. 6, 2008

Wonderful! Simple to prepare and oh so rich! A little too much garlic for us, but great otherwise!

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Brenda

Cooking Level: Intermediate

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Reviewed: May 31, 2008

I LOVE THIS RECIPE! I have not had such a delicious alfredo sauce in years! My boyfriend also loved this as well! We had our fettuccine with caesar salad and cheesy garlic bread on the side. You MUST buy the triangle shaped block of parmesan cheese and grate it yourself for this recipe- it makes the world of a difference. It is much more expensive (around $12 for the triangle) but then when you grate the cheese, you wind up with TONS of it. I accidently bought 2 triangles of parmesan the first time I made this (thinking one wouldn't make enough grated cheese for the recipe) and once it was all grated I had to put the leftover in a tupperware and we used it for another month & 1/2 for sprinkling on top of pizza, spaghetti, etc- and we use a lot of cheese. Anyway moral of my story is don't waste your time on this recipe if you are going to use pre-grated processed cheese, it will be lumpy and ruin your sauce. Thanks again for the delicious recipe!!!

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Weston, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: May 17, 2008

Amazing!! I love fettuccine alfredo, and this was great!!!

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Reviewer:

Taylor

Cooking Level: Beginning

Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 21, 2008

This recipe was great! I grated the garlic cloves, used fresh parsley, and used about 1 and 3/4 cups of the Parmesan cheese (Frigo brand- good inexpensive cheese). After adding the first cup of cheese, I slowly added the second cup and stopped it at 3/4 because the sauce was getting too thick. I added grilled chicken (salt and pepper the chicken and grilled it) and fresh steamed broccoli. I gave this a 4 because it was a little too rich for me, but my entire family loved it.

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dualimij177

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Reviewed: Apr. 7, 2008

Absolutely delicious. I didn't find the garlic overpowering like others did--maybe this is because I had some smaller cloves mixed in with big ones. Use your own discretion there. My sauce also separated a little, but not enough to ruin the taste. I'll definitely be making this one again--it was well worth the effort.

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kamikazebirds

Cooking Level: Beginning

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Reviewed: Apr. 6, 2008

I followed the recipe for the most part. I used margarine instead of butter and I added an extra 1/4cup of heavy cream. I also used fresh parsley instead of dried. I baked asparagus and mushrooms in lemon juice, salt, pepper, and olive oil at 400 for about 15 minutes and added them before serving. I think this recipe was really good, but the amount of garlic is a bit much. Maybe 3 or 4 cloves would be good. Also, it was a bit salty, but I think that might have been due to my addition of salt on the vegetables. All in all, very easy and good.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Mar. 23, 2008

I thought this was a great recipe, but it is my first time making alfredo sauce so I cannot compare it to other alfredo recipes. First I doubled the recipe, I made some changes, I used a fresh grated mix of cheeses (asiago, romano and parmesan) rather than just parmesan and I used fresh parsley. I also added shrimp and peas at the end. It was very good, I think I'll stick with this recipe for my alfredo.

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YankeesJets

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Reviewed: Mar. 23, 2008

It was great...I used cheap parmesan ... already grated (in a can)...sure it was a little lumpy but it still tasted great...the whole family loved it....next time I will try with the refrigerated parmesan and see how that tastes....anyway we loved it...so easy to make and soooooo nice

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steve

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Reviewed: Feb. 29, 2008

BLAND

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BRISSER

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Reviewed: Feb. 23, 2008

I screwed up the recipe by letting the sauce sit for a few extra minutes and reheating instead of serving immediately because it was a secret surprise dinner and the guest of honor was late! So the sauce got very thick and chalky. But I could tell it had the potential to be very good if I hadn't messed up! 2nd time will hopefully be better cause the boyfriend loved the whole dish and wants me to make it again! Also, I used minced garlic instead of garlic cloves. And I served it with Lemon grilled chicken.

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Reviewer:

mina86

Cooking Level: Beginning

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Reviewed: Feb. 19, 2008

Best alfredo sauce out there! tips : 5 cloves of garlic is a bit strong... i cooked 4 cloves in the butter, as directed, but before pouring in the cream, I removed the garlic by passing the metled butter through a cheese cloth. Also, using salted butter makes it a bit too salty, so next time i would use half salted butter and the other half unsalted.. or just use unsalted butter and add salt later. Make sure to shred well the parmesan cheese (food processor works best) or the sauce will have clumps. I also like to add a bit of white wine for a more "refined" taste (about 1/4 cup) enjoy!

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Patrick

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Reviewed: Feb. 15, 2008

I made this recipe for my husband on Valentine's Day. It was very tasty! The only thing I didn't like was how little sauce their was when you followed the recipe exactly. I would definitely suggest doubling the recipe for the sauce because it wasn't enough for even two people. Check out my pictures this recipe and the romantic table I set!

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Lauren

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 13, 2008

WOW! This was exactly what I had been looking for. Fettuccine Alfredo is my favorite dish, and this is just as good as one of my favorite restaurants'. The only thing I added was red pepper flakes for a little pazazz. I can't wait to make this again!

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mjhutch

Cooking Level: Intermediate

Home Town: Van Nuys, California, USA

Living In: Clovis, California, USA

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Reviewed: Feb. 10, 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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