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.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 29, 2007

GREAT RECIPE!!! To make this sauce not get lumpy just heat the cream and butter and turn the stove off and add the cheese. This recipe was exactly what I was looking for. I cooked some squash, onions, chicken, bell pepper, and mushrooms and added it to the sauce and noodles for a fantastic meal. Thanks.

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Aug. 25, 2007

Delicious! Easy and everyone loved it. We'll be making it again.

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Carol T.

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Reviewed: Aug. 22, 2007

I make this often for my boyfriend and we both love it! The first few times I couldn't find the Romano cheese so I used all Parmesan but it still turned out wonderful!

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Lisa

Home Town: Beech Grove, Indiana, USA

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Reviewed: Aug. 22, 2007

Very, very good. We also sprinkled more of the two (2) cheeses on top for a little more cheese. Can't ever have too much cheese!

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kc

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Reviewed: Aug. 19, 2007

Oh. My. Gosh. Wow. Just wow. This sauce is liquid heaven. Pure decadence. I used a jar of shredded parmesan/romano cheese, and the flavor was out of this world. Just as good, if not better, than that fettuccine alfredo you would get at a restaurant. I served this with french bread slathered with a garlic butter (recipe on this site). Absolutely divine!

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2007

Excellent, very tasty.

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llharvey

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Reviewed: Aug. 8, 2007

This is the best!! Better than restaurant

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A.Mix

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Reviewed: Aug. 6, 2007

I added fresh ground garlic powder & a squeeze of lemon when adding the cheeses (It helps to break down the cheese & get it to melt more "creamily") & decreased the butter (I used unsalted...I always do) down to 3/4 cup to lessen the fat. The sauce was plenty rich enough so I'm glad I did. Next time, I may even decrease it down to 1/2 cup & see how it goes. I did let it simmer for a bit before adding the cheese just until it thickened slightly. The cheese will thicken it some so it doesn't need much help. I only made enough pasta for hubby & I & I saved the leftover sauce for another meal. I topped it w/ fresh, red onion slices & a roasted chicken breast from a store-bought rotissire chicken. I served it w/ Tomato Mozzarella Bites (from allrecipes) as an appetizer & garlic toast as a side. It was a fast, easy, INCREDIBLE dinner...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 4, 2007

It was okay. But I've since found an easier recipe.

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AWILLDEN

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Reviewed: Jul. 27, 2007

This is sooo yummy! Here are a few little tweaks: I used penne instead of fettuccine. I used 1 stick salted and one stick unsalted butters. I couldn't get romano cheese by itself at my local grocer, but I did find a plastic jar that was "Shredded Parmesan, Romano and Asiago Cheeses" and used it in place. I did not add any extra salt and I also used garlic powder instead of garlic salt. I served this with chicken breast that was cooked in butter and seasoned with minced garlic, oregano, salt and pepper and I chopped up some roma tomatoes to top it all off. A side of garlic bread and this was the most delicious alfredo meal I've had!

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Lorielle

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

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Reviewed: Jul. 25, 2007

I have never made homemade alfredo before and was worried it would come out horrible, but I was so happy with the outcome! I accidentally bought whipping cream instead of heavy cream (though I am not sure of the difference) but it still tasted delicious! Other than that mix-up, I made it exactly as the recipe says. I am adding this to our family favorites and will make it often!

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MaineMamaOf4

Cooking Level: Expert

Living In: Bangor, Maine, USA

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Reviewed: Jul. 22, 2007

This is DEFINITELY TO DIE FOR! I added 2 tsp minced garlic to my butter/cream mixture - everything else was the same - made perfect amount of sauce for a 1 lb. box of pasta! SOOOOO GOOOOD!

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ONESHOESAL

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Reviewed: Jul. 22, 2007

Very impressive, but easy to make. However, it's definetly not the healthiest of meals.

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JJPigg06

Cooking Level: Intermediate

Home Town: Anna, Illinois, USA

Living In: Herrin, Illinois, USA

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Reviewed: Jul. 17, 2007

This really is a great recipe! My suggestions- if you use salted butter, omit the extra salt, and consider adding a little basil or italian seasoning for some flavor. Everyone I've made this for has raved about how amazing it is!

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MRYAN209

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2007

ohhhh yes! This was fantastic! Tasted as good if not better than olive garden! I made this for a play date. The mothers raved and the kids actually ate it, what more could you ask for!?

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Morgan

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2007

My husband (who loves alfredo) LOVED this recipe! And, it was easy to make, which I love because he's so appreciative when I make something very simple!

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nev2179

Cooking Level: Expert

Living In: Lewistown, Pennsylvania, USA

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Reviewed: Jun. 29, 2007

This IS to die for! It was so easy and awesome. I doubled the recipe and made it for my whole family/extended family, and added sauteed chicken to it, and it was amazing. We're all Italian, and it was on the money for us. Thanks for the great recipe!

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TrishDish

Cooking Level: Expert

Living In: Hartford, Connecticut, USA

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Reviewed: Jun. 25, 2007

This is my favorite recipe on this site!

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HURLEYWOOD

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Reviewed: Jun. 22, 2007

I followed this recipe exactly and it was wonderful!! My six year old daughter loved it! It tasted just as good if not better then Fettuccine you'd get in a restaurant.

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Emily A.

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To Die For Fettuccine Alfredo

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