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: Nov. 2, 2006

PHEW! I'm FULL. Delightfully Full. As happy as I would be at the Olive Garden Full. This sause makes a PERFECT appetizer for dipping bread, too. My 1 and 2 year old were quiet the entire meal and only spoke up to yell "MORE!" They ate and ate and ate and even my husband said it was "Wonderful." I'd like to reconmend using about 1.5 teaspoons CRUSHED GARLIC. I also CUT DOWN ON THE CHEESE a little and was sure to use HEAVY WHIPPING CREAM. Wonderful Meal. I plan on emailing it to all of my friends. Definately a top addition on my rotating meal list. Thanks!

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Laurin

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Reviewed: Oct. 19, 2006

i made this recipe for the first time, sorry I didn't like it too much and neither did the family. The recipe calls for way too much cheese, after a couple of forks full the taste gets to you. Maybe using less cheese would help! I prefer the lighter recipe for fettuccini alfredo, this one was too thick and cheesy.

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marisa

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Reviewed: Oct. 15, 2006

My husband and I loved this recipe

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ABBYandTHERESASMOMMY

Cooking Level: Expert

Living In: Sauquoit, New York, USA

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Reviewed: Oct. 10, 2006

Great recipe, though I have to admit I changed it a little. I didn't have fresh garlic or heavy cream on hand and after reading the reviews, I decided to alter it some anyway. Here is what I used: 8 oz parmesan - food processor worked great to grate it up; 12 oz pasta; 1 stick butter; 1 T garlic powder; 1 can evaporated milk; 1 egg yolk; 2 T parsley. Other than that, followed the recipe. This is as good as any restarant's! And pretty easy! Yum!

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kate

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Reviewed: Oct. 7, 2006

don't really need the garlic...YUM

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CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Oct. 3, 2006

I can't really say anything good about this.

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GUZA

Home Town: Battle Creek, Michigan, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 21, 2006

Great! The first time I made it I had guests over and they loved it. Thanks!

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Natalie

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Reviewed: Sep. 18, 2006

This was extremely easy to make, and the flavor was great! The only problem is that the sauce was a bit too cheesy (and believe me, I love cheese), and needed just a bit more liquid. Despite that, my children absolutely loved it! Next time I might cut down on the cheese a little.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Sep. 11, 2006

Very good recipe! I did use the chopped, fresh garlic, but I also added some minced garlic for more taste. I thought that the sauce was a little bland once it was poured over the noodles and I'm not sure why. Any suggestions to help remedy this would be appreciated!

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SLTS

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Reviewed: Sep. 11, 2006

Wow. I only used 4 cloves of garlic and felt the flavor was too strong.

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TAMALA

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Sep. 6, 2006

If you're concerned about the healthfulness of this dish, try using low-carb or whole grain pasta, Smart Balance instead of butter (no transfats and quite a good taste), Evaporated skim milk (straight, not diluted) instead of the heavy cream, and less cheese. Many reviewers seem to think this is too much cheese anyway - just use a good quality parmesan, NOT that pre-grated pap! I have not actually tried these changes with this particular recipe yet, but have with similar recipes with good results.

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Auntnett

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Sep. 3, 2006

Incredibly heavy but unbeliveably good. I threw in some peas and steamed shrimp. I'm sure I changed the seasoning but nothing drastic. This is one of the few recipes which is not in need of TLC.

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SJU

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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Reviewed: Aug. 24, 2006

I think this recipe was awful, I made it for about 8 people, and about 6 threw it away.

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Tre

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Reviewed: Aug. 10, 2006

I just made the alfredo sauce to broil shrimp in but I had to save some over for the pasta after I snuck a taste of the sauce. This is without a doubt the ABSOLUTE best alfredo sauce I ever ate...I personally think alfredo sauce is tricky though simplistic to make and the flavor is not always right but this is perfect. I made one change and I used dried minced garlic instead of fresh minced garlic as this is what I had on hand. Perfect recipe, thanks for sharing.

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Malina

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Jul. 31, 2006

This really is a great recipe for alfredo sauce. I sauted some shrimp & mushrooms before making the sauce & added them at the end... yum, yum. I didn't add as much butter (to save a little on calories)& used only 1/2 the parmesan (to save on the cost) and it came out just great!!

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Kitchen Queen

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Meadows Place, Texas, USA

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Reviewed: Jul. 27, 2006

This was delicious! I'd give it a five but I would not consider it a classic alfredo. Wonderful and very cheesy!

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Mary

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Reviewed: Jul. 26, 2006

I have made this several times. Last week, I made it for my mom and sister and they couldn't stop talking about it (in between bites, that is). Thanks.

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TKN1362

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Reviewed: Jul. 21, 2006

I've made this several times now and we love it as it is. To make it a little more healthy for my mother-in-law, I now cut the parm down to 1 cup and add 1 cup of fat free cream cheese. She likes hers with chicken so I cut up a couple of chicken breast and season with garlic powder, pepper, put into a skillet with a little evoo and fresh mushrooms and saute till done, top fettuccine and a little extra fresh basil. She loves it. Thanks so much for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Jul. 16, 2006

Sooo freaking good. I changed nothing and it was great.

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Sari

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Reviewed: Jul. 14, 2006

I must say, this is the absolute best Alfredo I've had or made. Very tasty, and so easy that my kids were able to participate in cooking dinner tonight. The fun part will be seeing just who wins the arm wrestling contest tomorrow for the very little leftovers we've got!

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