Reviewed: Feb. 22, 2009

Very rich and definitely not good for you but super delicious.

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X + J

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Reviewed: Feb. 17, 2009

There was too much butter in this dish & when i added the cheese into the melted butter & cream mixture, it turned into clumps! I kept whisking it but the consistency was never quite right! Will not make again!

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dewy

Cooking Level: Expert

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Reviewed: Feb. 15, 2009

I found this recipe on here at least 2 years ago and have been making it just as directed ever since then! (Except that I add a little more Parmesan than it calls for) My husband and I LOVE Fettuccine Alfredo and have found this recipe to be just as good if not better than most that we would order in any Italian Restaurant. Everyone that we have ever made this for raves over it and always asks for the recipe.

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katie

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Reviewed: Feb. 14, 2009

It was a pretty easy dish to make. I made it for my family and they really liked it. Next time I'll add more heavy whipping cream to make it more saucy and add some shrimp for more flavor.

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Denice

Cooking Level: Beginning

Home Town: Oceanside, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 9, 2009

definitly "to die for" as titled

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Glenn

Cooking Level: Expert

Home Town: Westville, Nova Scotia, Canada

Living In: Houston, Texas, USA

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Reviewed: Jan. 25, 2009

One incredible dish! I cut back on the butter and the amount of fettuccine. Delcious, even the next day.

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jfactor

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

This is the best ever!

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Shawna

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Reviewed: Jan. 13, 2009

HINT: Use FRESH garlic and shredded parmesean. MUCH better results!

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Lisa

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Reviewed: Jan. 12, 2009

Great and simple recipe. I just used a bit more cheese, minced garlic to replace the garlic salt, and a little less pasta. Thank god i'm not a health nut because i might have to make this often. Thanks again.

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armymancancook

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Reviewed: Jan. 9, 2009

Really, really good.

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LYNNPICKFORD

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Reviewed: Jan. 3, 2009

Very delicious. However, it is extremely unhealthy. I felt so guilty serving all that cholesterol and saturated fat to my husband. I'm starting to experiment with reducing the cream and butter gradually, and replacing it with milk. I've already notice that you can use a little less butter than the recipe calls for. Hopefully this delicious recipe can be something I'll be willing to serve to my loved ones more than once a year! I do like to have lots of sauce on pasta, but I used this sauce more as a condiment, and it was great that way. It decreases the impact of the problematic ingredients. About a week later, I reconstituted the left over sauce with milk and used it in lasagna. mmm!

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H.Sandal

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Dec. 27, 2008

I love this recipe! The only thing I would change is use whole wheat Fettuccine and garlic powder instead of salt. The cheeses give the sauce a salty flavor but the pasta sucks it all up and changes it to a nutty, buttery flavor that complements it well. White wine and chicken go well with this also. Hope I helped!

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A. Tillman

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Dec. 26, 2008

Tonight I made this dish as break from the leftovers from Christmas dinner. I followed the suggestion of adding minced garlic to the butter before the cream mixture. Our family loves garlic so this really gave it more flavor. I also added shrimp to pasta and cream sauce when they were done. The kids said it was excellent. I will make it again and try with fresh broccoli. Thanks for the tips and the recipe.

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Vickie

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Reviewed: Dec. 24, 2008

Amazing recipe! Tasted just like Olive Garden's. The only thing I would suggest is adding a little more salt to the sauce (it was a tiny bit bland). I will definitely make this again!!

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SaraG

Cooking Level: Intermediate

Home Town: Beaumont, California, USA

Living In: Berrien Springs, Michigan, USA

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Reviewed: Dec. 16, 2008

I am writing a review of my own recipe in response to some of the reviews... ...So that everyone knows, this is an authentic Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, therefore, it doesn't have garlic. Garlic is an American addition to the dish. I didn't leave it out on accident, nor am I preparing the dish incorrectly. Thank you for all of the positive feedback!! Erin

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ERINMARIE

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 21, 2008

I LOVE fettuccine alfredo, so I have been searching for the best recipe & this is it. Simple & delicious! I cut the butter in HALF & used 1 cup of a parmesan & romano blend. Still tasted wonderful, creamy & rich!

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sesmith

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Reviewed: Nov. 14, 2008

It was okay...the taste of the romano was slightly overpowering. I'll probably stick to my old trusty recipe.

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soldierswife

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Reviewed: Nov. 14, 2008

This is the best alfredo sauce recipe yet! I topped it with chicken with herbs, diced plum tomatoes, and basil. Mmm.... it was GOOD!

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Res

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Nov. 3, 2008

I usually pair down the ingredients because I'm only making it for two - 1 cup cream 1/2 stick butter & 3/4 cup parm with a little on top..and don't forget the garlic powder...but essentially if you want good alfredo...not jarred alfredo you need butter, cream, and parm!!!!! Great recipe!!! Finally someone who knows their alfredo!!!

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LFERONTI

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

I added minced garlic, plenty of fresh ground black pepper, and extra cheese to my sauce. This was a great recipe and easy to use and modify to fit your families taste. Thanks.

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