To Die For Fettuccini Alfredo

To Die For Fettuccini Alfredo

75

"A wonderfully rich and filling alfredo, not for those watching their waistlines."
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Ingredients

30 m servings 928 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 928 kcal
  • 46%
  • Fat:
  • 77.2 g
  • 119%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 275 mg
  • 92%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
  2. In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
  3. Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Reviews

75
  1. 97 Ratings

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Most helpful positive review

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...

Most helpful critical review

It's a good base to start with, but if you make the dish exactly as the recipe says, it is extremely bland. The amount of cheese needs to be DOUBLED and it needs salt. I add shrimp to it which h...

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...

OMG!!!!!!! MMMMMM. I changed it a little. I cooked 5 boneless, skinless ckn breasts and cut into small pieces. I cut the cream to 2 pints, but used 1 cube butter. I also added 1 TBSP minced...

It's a good base to start with, but if you make the dish exactly as the recipe says, it is extremely bland. The amount of cheese needs to be DOUBLED and it needs salt. I add shrimp to it which h...

You weren't kidding when you said VERY RICH. Delicious recipe. Just a note . . . the sauce takes quite awhile to get its thickness, so plan ahead!

I love this alfredo sauce, this is how we make it at the restaurant I work at.

We absolutely loved this recipe! I am a Fettuccini Alfredo lover and this was the best I've ever tasted. Very rich and very fattening! It was wonderful. Can't wait to make it again!

All I had was 1/2 & 1/2, it didn't thicken up so I just tossed it all together once the pasta was done, brought the whole thing up to a boil then took it off the heat & let it cool so the sauce ...

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 a...

The flavor was nice but I didn't think it was worth the time and effort when you can just add a dash of "nutmeg" to any pre-made Alfredo sauce to achive the same flavor.