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To Die For Fettuccini Alfredo

Reviewed: Jun. 5, 2012
I think this recipe has transformed my family for generations to come, lol. We are a family of fettucine alfredo lovers, and this dish can be very pricey in restaurants. I took the advice of those who said to cut the cream down from 3 pints to 2 and to double the cheese. I don't have a large variety of high quality hard cheeses where I live, so I substituted a lovely Asiago for about 2/3 of the cheese, and another 1/3 of grated parmesan. It is important, I think, to stress that by parmesan we do not mean the stuff that comes in the plastic container in the supermarket. I used some aged parmesan that I almost didn't have to grate - we had frozen it and it was crumbly around the edges. Both cheeses, however, I grated using the largest holes on the grater - I don't know if that made a difference or not. The amazing thing about this recipe is, to me, how basically simple it is. Of course, sometimes simple recipes can be ruined if one doesn't treat the recipe and the ingredients with respect. Thank you Michelle, and thank you, other reviewers.
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