Reviewed: Nov. 4, 2007

I found the sauce to be a little bit too thin, so I added more of both cheeses. I also pressed two cloves of garlic into the sauce in place of the garlic salt. By far, the best homemade alfredo sauce I've ever made!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pinkduckie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2007

Wow, this recipe really is to die for! I actually hated alfredo sause until this recipe came along, and now I can barely believe my taste buds! You gotta try this!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Miss Tina

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

This was a great recipe. I sauteed cut up chicken in some butter and a clove of minced garlic. I seasoned it with a little salt and pepper then prepared the sauce in the same pan. I would make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Twin Mom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2007

I like this, I really do. I was surprised too because when I started making it I was thinking, "Eh, this isn't gonna work..." I couldn't get the sauce to thicken too much and only used about half the butter, but wow it's really quite good. It all comes together in the end. Much better than other Alfredo recipes I've tried. I think next time I'll add a bit more cheese though. Anyway, good job, thanks for posting it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Quexinos

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2007

Everyone in my family loved this recipe. Though my sister did say that it tasted too much like the Romano cheese so maybe I'll cut back on it next time and just use more Parm. I did use a squirt of lemon like some reviewers suggested to break down the cheese and put in a few different seasonings. I did make a lot so I had to keep some in the fridge over night but it didn't break down as bad as I thought it would and was still good for the next day. It was really good, and I will be making it again really soon! Thank you for this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Becca

Cooking Level: Beginning

Home Town: Tacoma, Washington, USA

Living In: Gig Harbor, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2007

this was delicious and addicting! my whole family loved it and fought over who got the leftovers for lunch. pretty simple to make, great for any leftover cream from baking!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kady-June

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2007

So good. I used the entire pint of cream and added a little more of each cheese to prevent it from being too thin.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AllyssaM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2007

Awesome! I added shrimp to the mix and my boyfriend and I absolutely loved it! Will keep this one! Thanx

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

juslurning2ck

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 6, 2007

Loved the idea of a true alfredo dish, but thought there was simply way too much butter and cream in this recipe. So, I cooked the pasta as instructed, reserving approximately 3/4 cup of the starchy water for the sauce (this helps bind the cheese sauce to the pasta). To cut fat, I omitted half the butter and cream, and substituted Stonyfield Farm's light plain yogurt. I also added a 1/2 tsp of cumin - a spice more closely associated with Mexican and Mediterranean dishes, not Northern Italian, but I just love it in creamy sauces. I served the pasta in smaller portions alongside baked chicken breast stuffed with sundried tomatoes and capers, and topped with homemade potato "sticks." Melange of roasted red pepper and zucchini for vegetable. Very happy with the result. Thanks for the inspiration!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2007

tasty- I added a bit more parm as it tasted a bit too romano-y for me. And I also added more garlic. I like a garlicky sauce

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

STAMPIN426

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2007

Everyone loved it, even though I forgot the garlic. It was a big hit and oh so easy to make. Even my 5 yr old picky eater loved it - that alone speaks volumes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elise

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2007

This was a very good Alfredo. I added a pinch of nutmeg to give it a more authentic taste along with grilled vegetables (carrots, onions, zucchini). It was great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KGKC

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: North Wales, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2007

absolutely fabulous. i made it the first time for my boyfriend and his family. he usually eats rice for lunch, but his mother called me and told me everyone ate this pasta and nothing else. they loved it so much, and my mom asked me to make it the next day. my family ate the entire thing and said it was the best fettuccine they've ever had. thanks a million!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

um_fazza3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2007

I could not get this sauce to come together. My husband and I were forced to order take-out. An absolute disaster!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dbisbill

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Benbrook, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2007

I could literally feel the fat cells heading straight for my love handles, but that didn't stop me from eating it. I added mushrooms sauteed in white wine and italian seasonings (recipe somewhere on this site) as a nice side dish, though next time I might mix it in. I also added a 1/2 cup of milk to the sauce at the end to make it creamer. Yum yum.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BoptheBop

Cooking Level: Intermediate

Home Town: Altadena, California, USA

Living In: Vienna, Wien, Austria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2007

If I could eat this every day without gaining any weight, I would. It's delicious. I only use a pound of pasta, though, but make the original amount of sauce, since we like our fettuccine creamy. This is my permanent fettuccine Alfredo recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Amber Dilts

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Hamilton, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2007

This was fantastic fettuccine alfredo, very reminiscent of Olive Garden's version. I halved the recipe and had plenty for four served alongside steamed broccoli. Delicious recipe, thank you. update: I made this a second time and my fiance can't stop talking about it! He's telling EVERYONE that it is better than any fettuccine alfredo he's ever had (and of course he's giving me all of the credit!). This time I used a blend of parmesan and mozzarella as well as the romano, and the flavors were wonderful. I also added a dash of nutmeg each time, which really brought out the flavors. With salted butter, I did not need to add any salt, but I added a sprinkle of pepper- even less than the nutmeg. Thanks so much for the great recipe!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2007

I am not quick to give 5 stars unless something lives up to the name and this definitely does. This was as good as any restaurant if not better. I sprinkled fresh shredded parmesan to the top of each serving for my hubby and boys. I also cooked some boneless skinless chicken breast and cut it into strips and added to the sauce at the end. This recipe was a big hit! Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle M

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2007

Really, really good .. but hard on the gut! I made with with Amy's Garlic Egg Chicken.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chris

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2007

A very rich fettucine, but yummy. I figured it could do with a bit more garlic salt, so I added some more and it turned out well. Also very versatile, you can add anything to it! Julienned ham and shrimp skewers have been our favourites so far.

Was this review helpful? [ YES ]
2 users found this review helpful