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: Mar. 27, 2006

very yummy!!! Only change I did was use half the amount of garlic.

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BUNNYTRACKS

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Reviewed: Mar. 25, 2006

OMG, this was fabulous! very close to the olive garden's version...but perhaps a bit better nutritionally. i decreased the amount of butter, as suggested, and added the cheese to taste (didn't use all that the recipe called for). it was a good thing i implemented portion control while cooking because i'm sure i could've had 2nds and leftovers. definitely a keeper, but definitely for special occasions.

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k_in_NL

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

Living In: The Hague, Zuid-Holland, Netherlands

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Reviewed: Mar. 24, 2006

I'm not a big alfredo fan but made this because it's one of my daughter's favorites. Everyone loved it. I perhaps used a little less cheese, I didn't really measure it. Other than that I followed the recipe exactly. I thought it tasted exactly like the italian chain restaurant. Thanks for a great recipe!

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JANA

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Reviewed: Mar. 17, 2006

This smelled and tasted wonderful. So much so that I had seconds and regretted it. It doesn't sit lightly on the stomach. Divine recipe, but too rich for me and my family---all that butter and cream. I may fiddle with it to see if I can tame it a bit.

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STONESOUP

Cooking Level: Expert

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Reviewed: Mar. 16, 2006

Fabulous!!!!!!!!!! I been making my Mom's fettucine for 30 yrs and this beats it Only thing I did was add 2 slices swiss and melted them Thanks Greg

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Michele F.

Cooking Level: Expert

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Reviewed: Mar. 16, 2006

Perfection! Blows away the stuff offered @ TGIFridays, etc. I made this for two, and followed the directions exactly. Added a 1/2lb of shrimp and 1/2 of a small can of peas. WONDERFUL! Will make again this Sunday - this time with Karena's blackened chicken.

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cpiacentini

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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Reviewed: Mar. 11, 2006

Awesome! Made this last night for friends. There is quite a bit of parsely in it, which tastes good, but makes it look like a sauce other than traditional alfredo. Tastes great, though!

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carla

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Mar. 9, 2006

I thought this was delicious. My husband thought it needed salt. Will be making this again. Thanks:O)

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JINKIESSCOOBY

Cooking Level: Intermediate

Living In: Jonesboro, Arkansas, USA

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Reviewed: Mar. 9, 2006

I made this for my girlfriend on Valentine's Day. She loved it. I loved as well. I accidently added twice as much heavy cream as the recipe called for. The alfredo sauce seemed to quickly thicken as it cooled off in your plate. Nevertheless, it was still good.

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Jody

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Reviewed: Feb. 27, 2006

This is a very rich recipe. It was very good, but too rich. I only had 1/2 cup of cream and I added 1/2 cup of whole milk and even that was too rich. I will probably just use 1/4 cup of cream and the rest milk. I also cut the cheese, as per other reviewers, down to 1 1/2 cups and I will probably cut that down to 1 cup. Don't get me wrong, this is a fantastic alfredo, just too rich. I will make again, probably over and over, but I will cut down a little on the richness. Too heavy on the stomach as is. I used the Basic Pasta (submitted by Pat) from this site for this and it was great!! Thanks for the recipe, Greg.

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ecolter

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Manchester, Tennessee, USA

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Reviewed: Feb. 19, 2006

Delicious, and so easy to make! Per other reviewers' suggestions I cut the garlic down to 3 cloves and the cheese down to 1 3/4 cups. I also left out the egg. This goes great with steamed broccoli, and the Toasted Garlic Bread recipe from this site. My boyfriend and I have made this for both our families, and it met with rave reviews each time. :)

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Alexis

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 15, 2006

Absolutely wonderful! The sauce is devine and what makes it even better is how easy it is to prepare. I added fresh shrimp to the garlic and butter and cooked them just until they began to turn pink so they wouldn't be overcooked. I served this to my husband on our 17th Valentine's Day together. He made alfredo on our first Valentine's Day and I made it last night. It's sure to become a tradtion. This is so much better than a restaurant version!

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FARMER DEB

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Reviewed: Feb. 8, 2006

This was very good and went well with my family. However, there was way to much garlic. I will definately make this again, but with much less garlic.

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mattcooks101

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2006

The best one I've tried and easy to make.

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Erin

Cooking Level: Intermediate

Home Town: Van Nuys, California, USA

Living In: Porter Ranch, California, USA

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Reviewed: Feb. 7, 2006

This is so easy! I substituted light cream for heavy, and even that tasted rich.

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LAURIEANDJOHN64

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Reviewed: Jan. 26, 2006

If you love garlic & cheese this is a great recipe. I decided to use a little less garlic next time as 5 cloves is a bit overpowering. I found that when you first add the 2nd cup of cheese the texture is very gooey but if you keep wisking it at a low temp. it will thin out a bit.

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Kristin_California

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Reviewed: Jan. 22, 2006

AWESOME! I used the full amount of garlic because hubby and I can't get enough...wonderful...even better than Olive Garden!!!

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FAERIEPRNCS

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Santa Maria, California, USA

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Reviewed: Jan. 16, 2006

This was very good the second time I made this. The first time I accidentally bought the wrong kind of parmesan cheese and it was VERY strong tasting. I made the 2nd batch last night with the right kind of cheese and it was much better. My husband who is very picky did like it, but it could have been a little thicker. I am hoping that it will thicken some after being in the fridge over night.

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MICHELLE

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 9, 2006

Delicious! I love this recipe. I've made it as directed & it was fabulous. This time I made it using Irish butter with herbs & it's fantastic. If you're not a garlic fanatic, you may want to cut the garlic in half. Yummy yummy!

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Molly

Cooking Level: Expert

Home Town: Oxford, Ohio, USA

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Reviewed: Jan. 5, 2006

I must have done something wrong or maybe my garlic was not fresh enough because the sauce had a bitter twang to it that wasn't too pleasant. It had a great consistency so I'll try it again next time I make alfredo sauce and taste everything before putting it together.

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