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: 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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diabella

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Pemberton, New Jersey, USA

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Reviewed: Apr. 22, 2007

Excellent! I was tired of buying the pre-made alfredo sauce and wanted to try something new.... I already prepared this sauce twice and my husband love it... I didnt change anything in the recipe... I follow all the instruction step by step...

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ptytiger

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Reviewed: Apr. 22, 2007

I followed the recipe and directions exactly and the sauce turned out perfectly. The only problem was the recipe itself... Way, way, way too much cheese. I think the cheese could be halfed and it would still be too overpowering. I'm actually surprised to see this recipe rated as highly as it was...I could only tolerate about three bites before throwing it out. Perhaps it would be great with less cheese. I'll try it again at some point.

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CarissaBryn

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Reviewed: Apr. 22, 2007

This is the best alfredo recipe ever! It's always the one I use, great just as it is and even better with chicken and broccoli. Thanks!!!

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hils

Cooking Level: Intermediate

Living In: Sequim, Washington, USA

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Reviewed: Mar. 16, 2007

This sauce was so easy to make! I added broccoli to this. It was okay, there were some leftovers, which means it wasn't a homerun in my house.

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b8s4life

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Reviewed: Mar. 7, 2007

I had high hopes for this and was sadly disappointed. I used just 2 cloves of garlic it was too much and the expensive triangle parmesan. I ended up throwing this out and making a simple recipe without egg and even used regular shake parmesan cheese and it turned out so much better, surprisingly.

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MissDionneMichelle

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 23, 2007

Excellent recipe! Thank you for sharing! I only used two cloves of garlic otherwise followed the recipe. I think five cloves of garlic for me would have been too much...two cloves was just right. I think you could easily cook 16 oz of fettuccine with this recipe and have plenty of sauce. The sauce does separate if you try to have leftovers so unless you need several servings I would stick to the 10 oz. in the recipe and not mess with the leftovers unless the sauce separation doesn't bother you. The separation of the sauce is the nature of alfredo sauce so I would not count that against this review.

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Elaine L.

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Reviewed: Jan. 31, 2007

I thought this was excellent and so easy to make. I added a little pepper (about 2 tsps)and cut down on the dried parsley (since it is such a strong taste). Be sure to cook the pasta first (at least most of the way) because this sauce comes together fast!! Have all ingredients ready to go because you need to be stirring, not measuring. Also - I thought this was enough sauce for a full pound of pasta.

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JEANOR66

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Reviewed: Jan. 28, 2007

Wonderful and very easy!

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julie

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Reviewed: Jan. 16, 2007

I only give this a 4 because it tasted good, but didn't turn out like it was supposed to. The parmesan didn't melt correctly, but that was probably my own fault. It might deserve a 5 if I could prepare it properly.

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Danie

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Reviewed: Dec. 27, 2006

I had such high hopes for this based on all the good reviews but ultimately didn't really care for it. We love garlic but the amount of garlic in this recipe completely overwhelms the flavor of the sauce. The addition of the egg yolk is unnececessary (you can thicken the cream sauce by just reducing over low heat)and adding it just increases the chance that your sauce will curdle. Not bad but not great. Keep looking for the perfect Alfredo recipe. This isn't it.

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MARIASA

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Reviewed: Dec. 10, 2006

Better than any restaurant's Alfredo. Super. Thank you, LL

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lenoirlady

Cooking Level: Expert

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Reviewed: Dec. 2, 2006

Way too much cheese for me and I love cheese. My husband and I both stopped eating it halfway through.

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Sonic

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Reviewed: Nov. 23, 2006

My family keeps asking me to make it again and again. They loved it

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KLC1

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Norwalk, Iowa, USA

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Reviewed: Nov. 22, 2006

I loved it, it came out great. I had to cook the noodles a little longer but it came out great. Thanks.

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POP101

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Reviewed: Nov. 21, 2006

I found this recipe to be just OK. I have used other recipes which resulted in a better, more flavor balanced dish that was easier to prepare.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Nov. 17, 2006

Absolutely wonderful!

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 13, 2006

I've been looking for the perfect fettuccine alfredo recipe for a long time - this one is it!!! If fettuccine is available in a restaurant, that's what I order, and I can say without a doubt, that this was better than any restaurant!! I didn't think the 5 cloves of garlic was too much. The fresh grated parmesan is the key to this recipe. I didn't alter a thing. Next time, I'm adding crabmeat or shrimp. I'm throwing away my other alfredo recipes!!

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Vicki P.

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Reviewed: Nov. 11, 2006

I have made this recipe so many times and I'm fixing to make it again in a few minutes. I just wanted to say "thank you" for sharing! It's important to use good quality parm cheese in triangle form. Don't grate it until you're ready to cook. This is a very rich dish. I love garlic and cheese but I do reduce the amount of both or it's just too much. I also make my own pasta and that makes it especially good! You can blend parm cheese with romano too. Thanks again for this wonderful, simple recipe!!

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