Reviewed: Oct. 8, 2009

I followed some of the comments and added garlic and it was good. Very filling and it makes enough for 4 adults with a bit of leftovers.

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Nichellekay

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Reviewed: Oct. 4, 2009

delicious! i made some to serve with chicken parmigian i made. it was the best accompanying dish everr! the sauce does take some patience to thicken, but if you just keep stirring until it thickens up it is sooo worth iT!

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parrsicle

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Reviewed: Jul. 15, 2009

ROCKIN'!!

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1slainte1

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Reviewed: Mar. 18, 2009

This was awesome! The only reason I am giving it 4 stars, is because on the 2nd time I made it I jazzed it up a little and it tastes so much better jazzed up. I added chicken breast seasoned with salt/pepper, onion powder and italian seasoning. I sauted up some garlic in butter first and then added the chiken until it was cooked through. I made the alfredo sauce exactly as mentioned and added an additional cup of parmesan cheese and then tossed all the ingredients together with the pasta and added monterey/colby cheese and parsley. This is a good base Alfredo recipe that is easy to prepare and cheap...it allows you to add what you want to make it fit your tastes. Thanks for this AWESOME recipe!

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kac2research

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

Pretty good. Unfortunatly Wal-Mart here didn't sell any romano cheese!!! So I just used an itallian mixture of shredded cheese. It had Romano, parmesan, and asagio cheeses in it. This recipe tasted like it was missing something. But it came out really smooth, which is great compared to other recipes. Oh, and it took a really long time for the cream to start simmering. After about 40 minutes of stirring I got impatient, and turned the heat up to med-high. I'm thinking about using straight parmesan and some garlic next time. I wonder if that will work....

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FOSTERKR

Cooking Level: Intermediate

Home Town: South Lyon, Michigan, USA

Living In: Eagle Pass, Texas, USA

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Reviewed: Jan. 7, 2009

As written, I am giving this a 3 stars. I used 1 quart of whipping cream, a T chopped garlic and almost 1 1/2 cups Parmesan/Romano cheese. I also added salt to taste and it was really good! I would say 4 stars with the changes. Doubt I will make very often though because of the fat and calories. Thanks for sharing!

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MADISONLIBERTY

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Reviewed: Oct. 29, 2008

I think I'm missing something here. Is it really 3 pints of cream? That seems like an awful lot. I tried it and it took forever to thicken. I finally had to get rid of 3/4 of the cream and then it thickened. What gives?

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christinaant

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Reviewed: Oct. 15, 2008

I was excited when I read all the great reviews but...I didn't find this to die for. The sauce never got thick, way too much butter.I did use less pasta. It was ok but lacked something maybe more cheese? And it didn't heat up with cream the next day either just butter oozed out. Sorry

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sandy

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: Aug. 12, 2008

Cut the cream down to 2 pints, double the cheese (we used half Romano/half Parm), sub white pepper for black, up the pinch of nutmeg to about 1/4 tsp., add a clove of crushed garlic to the sauce, garnish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken, asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: May 23, 2008

I love Fettuccini Alfredo, I havent tried too many different recipe's for the sauce, as I stick to the one I really enjoy. I saw this recipe and was a bit reluctant to try it as it seems to be a very creamy sauce, but I had some Romano cheese and thought I'd try it out. Right off the get-go I could tell that it would be too creamy for my taste, so cut back a little bit on the whipping cream, but not enough it seems. In the end, all I ended up with was fettuccini in a soup of whipping cream. I dont really think i was able to taste the cheese that was in the sauce. The sauce ended about the same taste as the prepared bottles of alfredo sauce that you can get at most grocery stores.

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SrgtRock

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2007

I wish I would have followed my instincts on cutting back the amount of cream since there was only 1 cup of cheese required. I ended up using 3 cups of cheese, and the sauce was still not thick enough to coat the back of the spoon. Even with the nutmeg, pepper, and the bit of garlic I added, the flavor just wasn't what I was hoping for.

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beeb

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Reviewed: May 26, 2007

This turned out really tasty. I changed it up a bit. I cooked some chopped garlic in butter and olive oil before I added the cream. I used 1 quart of heavy cream and 1 pint of fat free half and half, a mixture of shredded parmesan and Romano cheeses, cooked chicken and some fresh parsley to finish it off. The finished dish definitely needs a bit of salt. Overall a decent alfredo recipe.

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lfbriggs

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Reviewed: Jan. 1, 2007

This is really good. I only use 1 pint cream and it turned out perfect. I also added some grilled chicken on top.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 22, 2006

I thought this was a spectacular recipe. I used 1/2 stick a butter, some minced garlic and a little minced shallots. Wifey was pleased.

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clovistheband

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 13, 2006

I was in the mood for some dietary indulgence, so I thought I'd give this recipe a shot. It turned out great with no changes to the recipe. The only thing I had a little trouble with is getting all the cheese to melt. But all in all, this is a winner...unfortunately due to the decadence, it will have to be saved for special occasions. Thanks! :-)

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Apr. 30, 2006

this was wonderful and so easy to make . it tasted just like restraunt quailty on better since i made it myself !

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habittzgirl

Cooking Level: Expert

Living In: Holladay, Utah, USA

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Reviewed: Apr. 24, 2006

I made a chicken fettucini alfredo with this recipe and it turned out wonderfully. I made a bit too much, and tried to save some for leftovers, and it definitely does not keep, so be careful not to over do it.

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Austin

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Reviewed: Mar. 18, 2006

Sorry, I just found the sauce to be too bland. In addition, the warning in the description was right,"...not for those watching their waistlines."

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Scott D

Cooking Level: Intermediate

Living In: Chillicothe, Ohio, USA

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Reviewed: Feb. 5, 2006

A great cream sauce!! I'm usually not a very big Alfredo fan (it's my husband's and child's fave, so I made it anyways) but this sauce was great! I'd definately make it again! Thank you!

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