To Die For Fettuccine Alfredo

To Die For Fettuccine Alfredo

891
ERINMARIE 78

"This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!"
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Ingredients

30 m servings 964 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 964 kcal
  • 48%
  • Fat:
  • 61.2 g
  • 94%
  • Carbs:
  • 84g
  • 27%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 582 mg
  • 23%

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. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  3. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Reviews

891
  1. 1174 Ratings

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Most helpful positive review

We have been making this alfredo sauce for about two years, and I wanted to share a hint. If you sift a little bit of cornstarch into your shredded cheese, and squeeze some fresh lemon juice in...

Most helpful critical review

Very buttery! I think half the butter would have worked fine. But I am also a picky alfredo sauce eater, so others may think it was wonderful.

We have been making this alfredo sauce for about two years, and I wanted to share a hint. If you sift a little bit of cornstarch into your shredded cheese, and squeeze some fresh lemon juice in...

This sauce was a big hit at a dinner party I had, but I did make a few changes. I minced some garlic and sautéed it in the butter on low heat before adding the cream. TIP: if you're concerned th...

i chose this recipe because it had the best reviews. and it really is very very good. i scaled down the recipe to 4 servings, but beware because the pasta it calls for is WAY too much, especia...

Pretty good - very similar to Olive Garden. Best thing besides taste is that this recipe has no egg in it! Good even without the parmesean added at the end. If you have leftovers and the b...

This is excellent! Very rich and delicious. I've subbed more parmesan for the romano, and it's just as good. I've even made it once accidentally with half-and-half, and it still turned out gr...

True to its claim! It really is to die for. I used some chopped fresh basil from my garden and added more Parmesan and Romano. This sauce is wonderful over Penne Rigate with shrimp, scallops and...

I fixed this one night and loved it.. Only now it has ruied me for Olive Gardens, because this is so much better then theirs.

I am writing a review of my own recipe in response to some of the reviews... ...So that everyone knows, this is an authentic Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo,...

Very buttery! I think half the butter would have worked fine. But I am also a picky alfredo sauce eater, so others may think it was wonderful.