recipe reviews for:

Fettuccine Alfredo V

“The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.”

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Reviewed: Mar. 2, 2013

Not bad, but not great. I has only 3/4 cup of 15% cream. I compensated with 1/4 cup of milk (I only have 1%). Even though I used those, I still found I had to add more milk because it was too thick. I did use freshly grated parm but I found it was way too cheesy and clumpy. This recipe is overall OK, but with some tweaking I think it could be great. Next time I attempt this recipe I will use 3/4 cup of 15%cream, 1/2 cup1% milk, 1 cup freshly grated parm and 1 cup of gruyere. I think the texture will be much smoother.

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Reviewer:

SweetRevenge

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 2, 2013

Not a keeper here, the sauce separated and there was too much garlic for an alfredo sauce. I may have done something wrong, but will keep searching for a different recipe.

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Reviewer:

Shahn

Reviewed: Jan. 26, 2013

Hands down the best and easiest (in that order) fettuccine alfredo recipe I have ever cooked or tasted. Classic recipe with bold simplicity. The parmesan must be chosen wisely as this makes the difference in my opinion. Don't skimp on price and get something grated fresh and high quality. Sartori Sarvecchio is my favorite. Take the tip to stir frequently serious or you can mess this up in a hurry. Also take the advice to get your pasta started first (and everything else you may be having for that matter), because you want to serve this right away when the sauce is done... Can serve with sliced grilled or pan fried chicken, or a nice cut of grilled and sliced beef tenderloin on the side...and some good grilled or baked fresh garlic/butter bread. DE-LISH.

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Reviewer:

lperry29

Reviewed: Jan. 20, 2013

This was pretty good after we added a lot of salt.

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Luvs2Cook!

Cooking Level: Expert

Reviewed: Dec. 20, 2012

Overall was quick and simple to make but definelty has too much garlic! Next time will cut it down to 2 cloves, also will probably cut the butter down to 1/4 also.

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Reviewer:

sharon

Reviewed: Dec. 16, 2012

It's a bit strong with all the garlic and cheese, I would probably cut both in half but that's just me.

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Reviewer:

breonnew

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Reviewed: Sep. 2, 2012

This was so easy and absolutely delicious! Everyone in our house raved about it and it took no time at all to make. I bet it would be delicious with chicken or peas and prosciutto.

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Reviewer:

ATIERNO

Reviewed: Sep. 1, 2012

This. Was. Delicious. I followed the instructions and this was awesome! I'm a salt fiend so I had to add salt once on my plate but my bf thought it was awesome as is.

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