I've never made fettucini alfredo before, but consider myself an alfredo-snob when tasting restaurant and frozen-dinner attempts. I made this dish for a potluck, and it was a huge hit. I kept all of the high-calorie ingredients, wanting to have the best tasting alfredo sauce possible. I even added chicken and fresh mushrooms. It was incredibly good, packed pounds onto my friends (who weren't complaining at all), and reheated fairly well as leftovers (make sure you rehead on low on your stovetop). This was better than what I've had at many restaurants, although the shredding of hard blocks of parmesan cheese made me grumble more than a few times.
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I've never made fettucini alfredo before, but consider myself an alfredo-snob when tasting...