To Die For Fettuccine Alfredo
I made this recipe for my daughter's "Golden Birthday"! She turned 24 on 5/24!
I used some of the tips others had given and it was over the top!! so amazing, and probably the best alfredo I have ever tasted!! AND I know what was in it!! :-)
I used the 24 oz of fettuccine, but 1 1/2 timed the sauce, since I love enough sauce!! I'm glad I did as it wouldn't have been enough had I not.
I also sauted 1 1/2 T minced garlic in 1 1/2 cups of butter, 1 1/4 cup of heavy cream, did not add salt or garlic powder, just pepper.
For the Cheese, I used a grated mix of Romano and Parmesan(1 1/4cups) to make the sauce, and after adding the noodles and getting them incorporated I added @ 1/2 cup of mozzarella cheese and @ 1/4 cup of shredded parmesan cheese!
I did keep some of the pasta water (glad I did)and did not rinse the noodles after draining, just added them into the sauce! I used the pasta water, later when the sauce became too thick and sticky with the cheese. It did a great job to loosen up the noodles for the second helping!
Thanks to all who I used your tips to combine in this recipe to make it absolutely AMAZING!!
This was easy and definitely something to make to impress guests, however, only for an occasional treat!! Very fattening!!
We served with BBQ chicken, grilled Asparagus, garlic bread and watermelon!! Amazing!!
2 users found this review helpful
May 26, 2013