Alfredo Mostaccioli

Alfredo Mostaccioli

283
Kimber 15

"My friends love this Alfredo sauce and it can be used with any type pasta that will hold sauce well. I've also used this as a base for making a white pizza and it is excellent! Enjoy!"
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Ingredients

25 m servings 430 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 467 mg
  • 19%

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 pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.

Reviews

283
  1. 383 Ratings

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Most helpful positive review

My reason for not giving it a five is due to the fact that the recipe should tell the novice cook to let the sauce sit for a moment so that it will get a bit thicker. I put it in directly with ...

Most helpful critical review

Ugh! Not sure what I did wrong but this was sooooooo salty. I used dried parsley but I halfed it. I tried to add more cream and milk, but it didn't help. I finally put potatoes in it to absor...

My reason for not giving it a five is due to the fact that the recipe should tell the novice cook to let the sauce sit for a moment so that it will get a bit thicker. I put it in directly with ...

I have one major complaint: The recipe doesn't make enough sauce! Eight servings? No way. At least not with the size servings we have at my house. There were 2 1/2 servings at best. Next ti...

With this recipe the alfredo sauce is to die for, however the type of pasta that is mentioned in this recipe is not good. Mostaccioli is a heavy pasta that does not work well with the alfredo s...

This recipe is a KEEPER. A genuine GREAT "base" for dressing pasta dishes. I've been using it for years (just never knew -- or even thought about -- the proportions). Thank you. ******* Give...

Though this was pretty good the first time I made it we added chicken and I thought it was still a little salty. Also though I like parsley, we thought there was a little to much. Now when I m...

**Great with shrimp added too~**We loved this ! But I just had to say 'NO' to the heavy cream. I used my standard replacement~carnation fat free evap milk--12 oz can, 1/2 cup salted butter and...

I was looking for a simple recipe and I finally found it. I modified it somewhat. Instead of boiling the pasta and making the sauce seperate, I used 2 cups of water and 1 cup of 2% milk, added...

Ugh! Not sure what I did wrong but this was sooooooo salty. I used dried parsley but I halfed it. I tried to add more cream and milk, but it didn't help. I finally put potatoes in it to absor...

I think this is an excellent sauce, just as it is and the type of pasta you picked to go with it was a good choice as well. I usually add some vegetables to it-sometimes asparagus sometimes frie...