The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 11, 2008
It was ok. It wasn't "To Die For" but it was not bad. My kids ate it. So I t was ok.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 29, 2008
Oh so good...very rich though...added sauteed mushrooms and asparagus once sauce was done
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Cooking Level: Intermediate

Living In: Mililani, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 28, 2008
I will have to admit this was the best Fettuccine Alfredo I ever made. OK, it was the first I ever made but it was probably the best I ever tasted. I was so impressed I can’t wait to make it for friends. A very rich and flavorful dish not the usual boring bland sauce I normally get in restaurants. Next time I will try adding some grated Romano and Parmesan cheese to the top of the dish and browning it in the oven. The only thing I did different was I added fresh mushrooms and chicken to the sauce. I just sprinkled garlic salt on both sides of 2 boneless, skinless chicken breasts and added some crushed dried Italian Seasoning and patted it into the meat. I let them sit uncovered in the fridge for about 2 hours. I then fried them in EVOO, dice and added to the sauce, superb.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 15, 2008
Soooooo sooooo good!! For my foods class my group decided to make fettuccine Alfredo! We found this recipe and decided to try it. We also made garlic bread with it too!! It was sooooooooo good tasting!! I liked adding a bit more garlic salt and pepper on it but it was still probably the best fettuccine Alfredo I have ever tasted! My foods teacher liked it so much she took some for her lunch!!! I highly recommend!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 21, 2008
OMG!!! This is truly "to die for". I made it on a recent girl's weekend out. I paired it with sauteed portabello mushrooms, steamed broccoli and a dinner salad. WOW!!! Rave reviews.
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Cooking Level: Expert

Living In: Trenton, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 21, 2008
I think i added some fresh garlic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 15, 2008
Perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 14, 2008
An additional note to my previous review: This does not reheat well as it separates, so making extra with plans to take it for lunch the next day won't work out so well. Eat it fresh! This recipe turned out pretty well considering I managed to make a pretty big goof and used heavy whipping cream instead of heavy cream (whoops). It still turned out pretty well. I followed the suggestions of others and used 12 oz of pasta and had just the right amount of sauce to pasta. For those of you that have a hard time with adding and stuff like me, 3/4 of a pint of cream is 1 1/2 cups. Good recipe.
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Cooking Level: Intermediate

Home Town: Prairie Du Sac, Wisconsin, USA
Living In: Genoa, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 11, 2008
I tried this with reluctance because of the calories, over 900, holy moly! So I only used around 3/4 cup of butter, around 1/2 cup of cream the rest was 2% milk. Added in garlic poweder, salt & pep. I also only added in less then 1/2 a cup of fresh parm and around 1/2 of the romano. The sauce wasn't very smooth but it still tasted good. I served it with penne and stirfried brocolli, grape tomatoes and portabello mushrooms. Was pretty good, but I wasn't wowed (that was probably because of my mods though!)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 6, 2008
Family loved it, although next time I think I will double the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 1, 2008
Excellent and easy..like easy system to lower serving portions since I cook for two.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 1, 2008
First off, 24 ounces of dry pasta is too much! I love this with angel hair pasta. Da Vinci pasta brand works well (fettuccine or angel hair) Try this: after making sauce, put in over a dozen raw shrimp and cook until for another 10 minutes. It makes the sauce sweet and extra delicious! Better than restaurants! Also, I put a little more parmesan then this calls for (maybe equal the amt of romano). Always a hit with or without the shrimp. Suggested meal: Goes great with parmesan broiled tilapia from this site or a nice filet mignon and side of steamed broccoli!!! mmmmmm
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 1, 2008
The BEST! I used 5 cloves of garlic like another review suggested, my husband couldn't eat it-too strong. Next time I make I'll just use 2 cloves. By the way, we both love garlic but 5 is just too much.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 22, 2008
I actually didn't read the other reviews before making this pasta, and therefore I was very disappointed with the results. The amount of pasta listed for this recipe is WAY WAY WAY too much!!!! the pasta became very dry almost immediately. Next time, I'm only going to add 12 ounces of fettuccine and keep all other ingredients the same.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 17, 2008
My family loved it! Because it makes so much, and because its so fattening, instead of saving it for leftovers, I froze 1/2 of it and it was still delicious after being frozen.
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Pat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 16, 2008
delish!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 22, 2008
This was fantastic! I followed the recipe and added chicken. However I was running low on butter so I only used maybe 3/4 cup instead of 1 whole cup. Didn't seem to affect it. Turned out AMAZING! Definitely not low fat, but tastes great. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 17, 2008
I've tried a few recipes like this, they don't come close to the flavour and ease of this one. I add some sliced mushrooms along with red and green pepper chunks and diced tomatoes. Its amazing if you portion it out in bakeware and melt some mozarella on top until it turns a hint of golden brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 15, 2008
I made this for Valentine's Day dinner with my husband and he loved it! He said I could definitely compete with Olive Garden :) I used the following ingredients: 16oz box fettuccine, 3/4 cups butter (1/2 cup salted, 1/4 cup unsalted), 1 pint heavy whipping cream, 5oz container of a blend of shredded parmesan, romano, and asiago cheese, 1 additional cup of freshly grated parmesan, and salt, pepper, and garlic salt to taste. The cheese did not blend in completely but it wasn't a big deal. I also added 1.5lbs of shrimp cooked in butter and garlic. The pasta came out with plenty of sauce and I served it with garlic bread. It was a BIG hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 14, 2008
Out of this world! Identical to Olive Garden. Only had half a pint of heavy cream, added 1/4 1% milk and turned out great still. Husband raved and raved! Will make again.
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