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. 22, 2011

So good. I try not to use out of a can or jar anything and this sauce proves my point, it's way better. I made it and froze a lot for use as side dishes, calories ya know. I would love to bathe in this though.

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Bettyann

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Living In: Sharon Hill, Pennsylvania, USA

Reviewed: Nov. 29, 2011

This was amazing - used REALLY good parmesan cheese - it made all the difference. Directions were perfect. Awesome flavour. Will do this again for sure!!!!

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Kelinda

Reviewed: Nov. 20, 2011

I made Fetucccin Alfredo for the first time using this recipe and it was a great success! Thank you

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My2brats

Reviewed: Nov. 19, 2011

Fantastic recipe! I've tried the other Fettuccine Alfredo that has a better rating but I like this one better. I added bacon, mushrooms, and green onions. Even my picky 2yr old loved this one.

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KATIEBROX

Reviewed: Oct. 13, 2011

This taste great!! Next time I make this I will not add as much parm cheese. Still great though!

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candacegriffith

Reviewed: Oct. 2, 2011

Great and very easy....just as good as a restaurant would serve

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CCSmiles

Reviewed: Sep. 4, 2011

Sauce was a tad thicker than I would have preferred. Very rich flavor.

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Reviewer:

Jean

Cooking Level: Intermediate

Reviewed: Aug. 29, 2011

I made this for a pot luck at work and it went over really well. I kept the sauce and noodles separate and the sauce reheated very well. I did have trouble getting the sauce to thicken so I just used some flour and made a roux and it was perfect!

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DIANE BULANDA

Reviewed: Aug. 5, 2011

This has a 5 star taste but the egg ended up sticking with the cheese into a gooey mess so it gets 4 stars. I followed directions to a T and also used the good parmesan cheese. I think the problem was the timing of adding the egg. It really needs to be added at the last minute right before mixing sauce with the pasta. Will do that next time...or just thicken with flour instead of using egg. I added mushrooms and prosciutto which I sauteed with the butter. Garlic amount was great just as stated in recipe. Oh, I also used fat free half and half. This was not to blame though since the sauce was perfect until I added the egg :-)

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BMARIN

Cooking Level: Intermediate

Reviewed: Jul. 12, 2011

Yum! The only thing I did was add a little flour to thicken it. Otherwise it was the best alfredo sauce I have ever made! Mixed it with chunks of Farmer Sausage for a YUMMMMY dinner. Thanks!

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