Recipe by WILDFLOWER12
"A great, fast, and easy side dish for any meat."
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1 (8 ounce) package
wide egg noodles
heavy whipping cream
grated Parmesan cheese
ground black pepper to taste
The recipe as is deserves about 3.5 stars, it is a bit bland. However, I made some changes that made it excellent! We like extra sauce, so this is what I did. I doubled the heavy cream but kept the butter amount the same. I then added in a few tablespoons of cream cheese. I used 3/4 cup of grated Romano cheese and a large handful of shredded mozzarella to make it creamier. I also added in 2 teaspoons of garlic powder for some additional flavor. I then let that sit on the warmer on my stove and sauteed some chicken in garlic and butter. I served the sauce over fettucine noodles and put the chicken on top of it. Garlic bread on the side completed a fantastic meal!!
I made this after my husband requested chicken alfredo. (I cooked up some chicken breast and served it with this.)
He liked the flavor, although I thought it was a little bland (maybe some garlic next time?). My biggest problem was that it never thickened up - he called it "soupy."
Either way, I'll probably keep playing with it; maybe I'll add flour or cornstarch next time.
This is a great, simple side dish recipe. I have made this several times now, even using regular milk to do so. Although, it is much better with the cream. I don't know that I would change anything else as they are perfect. We have these noodles with chicken at least once a month.
Our family loves this dish. I normally double the recipe and substitute 1/4 of the parmesan with shredded mozarella. That seems to make the sauce smoother. I also use half & half instead of heavy cream...haven't noticed a difference. Takes about 15 minutes to throw together, so it's great for busy nights.
This is an excellent recipe, with the reduction of butter to 1/4 c. or less. I can tell from their comments that a lot of people probably used Kraft Parmesan in the can. You cannot use that junk in recipes! That's a topping only! You have to use the real stuff from the refrigerator section in any recipe that calls for Parmesan mixed in a sauce.
Also, some people use "grated" when they really mean "shredded." Even though this recipe said grated cheese, they did not mean Kraft grated cheese in the can.
This is by far the best alfredo sauce I've ever made, although I have to point out what I would change. It was too thick and too salty for me, which made it impossible to add chicken to it. Because of the thickness, we were already eating two servings of sauce each--any less would not coat all the noodles. Next time I will use less butter or at least use some unsalted butter, and I might try using half-n-half instead of heavy cream. Either way, my boyfriend said he'd pay $15 for it at a retaurant! Best compliment he ever gave me...!
This was pretty good. I was looking for something fast and easy to make with leftover egg noodles. I used 3 tbps of fresh parsley instead, and the key to having a smooth sauce is to use freshly grated parmesan, not pre-shredded.
Great and delicious best alfredo sauce I've ever had or made(:
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 304
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