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. 21, 2007

This is the best recipe ever! It is soooo yummy! I make it all the time. I like to put a little extra garlic in it though because i love garlic!!! Usually I just like to make treats and yummy stuff like that but this recipe is so good I like to make it!

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Sherikas Secret

Cooking Level: Professional

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Reviewed: Dec. 11, 2007

My family, ages 2-35 loved this recipe! I had prepared an alfredo sauce a while ago that had an egg in the recipe and my family and I loved it. Unfortunately, I lost the recipe(sticky fingered 2yr. old!) I was thrilled to find this recipe and try it. Will keep this one handy as I expect to use it over and over again!!!!

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nickyp

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Jefferson, Wisconsin, USA

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Reviewed: Dec. 6, 2007

i'm sorry but it was blahhh for me, i followed exactly and there just seemed to be no taste...sorry..

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GET_CRACKIN

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Nov. 26, 2007

I loved this recipe, but I made some small changes with great results. First, I cut the garlic to 4 cloves, and really allowed the garlic to brown well. Next, I cut the cheese in half, and added somewhere between 1/8 and 1/4 cup of the starchy pasta water to the cream sauce. The result was creamy, cheesey and garlicky, but not too thick or overpowering.

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judyk727

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Reviewed: Nov. 18, 2007

This is my favorite Alfredo recipe. We love it just how it is! Thanks!

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SHMONEY1

Cooking Level: Expert

Living In: Shelby, North Carolina, USA

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Reviewed: Nov. 13, 2007

This was so delicious!!! I added only 3 cloves of garlic instead of 5 and about 1 and a half cups of Parmesan cheese instead of 2 cups. It turned out super...even after I was full I continued to eat it just because it tasted so good!

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Kandi

Cooking Level: Intermediate

Home Town: Edenton, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 4, 2007

We loved the texture of the alfredo. And the fresh parmesean is a must! I also sauteed broccoli and mushrooms on the side then mixed them with the alfredo. Everyone asked for seconds all around.

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zepperdoodle

Cooking Level: Expert

Home Town: Pembroke Pines, Florida, USA

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Reviewed: Oct. 28, 2007

Good but no different than others I have tried my kids were picking out the garlic peices so maybe I would agg them whole and then remove...I think 2 cups of cheese was overpowering and the egg didnt seem to make a difference...A good receipe just not out of this world...

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Oct. 9, 2007

it's a keeper. thick, heavy, rich & cheesy, but sometimes you're in the mood for that. after reading 3 pages of reviews, i started conservative: tried with 3 minced cloves, could use more. next time will step it up to 4. used bagged grated parm (it's what i had on hand), no clumping or seperation issues, here's how i did it: stirred constantly, whisk at first, switched to a soft spatula as it got thicker. added cream slowly off heat, whisking. back on med heat until bubbly, then add cream/egg mix, added very slowly while whisking. added dash of nutmeg, and less than 1t parsley. could use more of both. the on/off heat thing may be a function of my crappy cooktop. used less than 1 cup of parm. quite 'cheesy' at that. hubby rated my conservative version at 4 stars. maybe we'll add spinach next time, definitely more garlic.

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79CARRIE

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Reviewed: Oct. 6, 2007

so so so good. better than most restaurants. i sauteed chicken in a pan with olive oil and garlic, set it aside while i made the sauce, and then added the chicken in at the end. this is one of my favorite things to make and everyone that i have made it for loves it.

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ATRAXLER

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Reviewed: Oct. 5, 2007

the best...tip: don't make pasta ahead. plan to have sauce and pasta ready at same time. sauce coats hot pasta and does not make a "goopy" mess like some reviewers have reported. melds together to make the perfect alfredo.

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susane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 22, 2007

wow--i feel really weird that i was about the only one that this didn't work for. WAY too salty from the OVER-abundance of cheese. i much prefer ragu alfredo in a jar to this...and i am NOT a beginner cook. this would have been much better with only about 1/2 cup of the cheese.

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deb

Cooking Level: Expert

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Reviewed: Sep. 13, 2007

This recipe for alfredo was pretty good, but still not thick enough for me. I did use the hard cheese that I shredded (Stella) and in the frying pan it looked like it would be thick enough but once I tossed it with the pasta it was thin and it didn't seem like it was quite enough sauce for the whole box of pasta. The cheese sauce itself was really great and had a lot of flavor in the pan, but once added to the pasta, it seemed to loose that flavor. I'm thinking that this would havae been perfect with a thinner pasta like angel hair instead of fettucini.

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MONA1117

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Reviewed: Aug. 13, 2007

I have made this recipe countless times. I use parmesan cheese "shreds" (already shredded, packaged and ready to go in most grocery stores). This comes out wonderful every time.

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Ludic26

Cooking Level: Expert

Living In: Grantham, New Hampshire, USA

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Reviewed: Aug. 11, 2007

Oh, my. I had such high hopes for this recipe, but for me it was an almost complete failure. Even though I followed the directions EXACTLY, I ended up with a gloppy mess. The cheese (and I used good quality cheese, which I grated just prior to cooking)would not melt properly - there seems to be too much cheese in proportion to the liquid. My finished dish was oily from too much butter, with globs of cheese spread throughout the pasta. I have a feeling that even if the sauce had melded properly, I would have considered it too cheesy and buttery. Thanks for the recipe anyway, Greg, I see that the majority of testers loved it!

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KarenG

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: San Jose, California, USA

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Reviewed: Jul. 28, 2007

I thought that this was very good. I was looking for a base alfredo that I could turn into chicken dijon alfredo. I didn't use any parsley and I added both dijon and a little dried mustard and salt and pepper along with the chicken into the sauce. It turned out great! Otherwise, I used the recipe as is. Definately not too much garlic, but maybe a little less cheese. I like my alfredo just a little thinner.

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KILLASHANDRA

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 28, 2007

Thanks so much for this recipe!!! I have made it countless times, it's my hubby's fave! It's not so nice on my thighs, but other than that, it's awesomme!!!

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twooctoberbabies

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Reviewed: Jun. 13, 2007

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: May 14, 2007

Very Good!!!

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Heather

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Reviewed: May 9, 2007

"This is one main attraction" is what my son said when he took his first bite. I've been using the Lipton Sides dishes for Alfredo, but it's nothing compared to what I made tonight. I've always wanted to make Alfredo sauce but was kinda hesitant after reading some good and bad reviews. But all in all, my version was kinda lumpy even when using fresh cheese like what members have suggested. When you add the cream/egg mixture, you MUST add it slowly than you think and keep whisking. I think that was my mistake for not doing it, now I know for the next time I make this. I doubled the recipe and made a few adjustments. I kept the 1/2 cup of butter and cut down on the garlic to 2 Tbs. Even then it was still too garlicky for me, I might use 1 Tbs the next time I make this. I used 3/4 cup of pre-grated Locatelli Romano cheese. Once it was done I served it over Fettuccine Florentine..... mmm...mmm...MMMM...!!!!

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