Really Creamy Fettuccine Alfredo Recipe - Allrecipes.com
Really Creamy Fettuccine Alfredo Recipe
  • READY IN 15 mins

Really Creamy Fettuccine Alfredo

Recipe by  

"We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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. In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.
Kitchen-Friendly View
  • COOK 15 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2012

I used butter instead of margerine and I sauteed some fresh minced garlic and onion in with the butter before adding the other ingredients. I added A LOT more milk to get the sauce to the consistancy I wanted and even then, it was too thick as we were eating it which made it unappealing. The flavor was great. I would make this again but I would add something else to thin out this sauce (like maybe chicken broth) and maybe cut back on the cream cheese.

 
Most Helpful Critical Review
May 10, 2003

This should be called cream cheese fettucini. It does not taste like the traditional one. My family didn't care for it.

 
Jan 27, 2006

Delicious! Here's what I did... I used 8 oz of medium shell pasta, 2 ounces cream cheese, 2/3 cup parmesean, 1/4 c half and half and a few tablespoons of margerine. I added more parmesean as the sauce cooked, added a tablespoon of freshly chopped basil rather than dried, used powdered garlic, then added about 8 ounces of crushed tomatoes. It made a very pretty pink sauce that was outstanding. Thank you for the basics... I wouldn't have tried the ingredients without the blueprint!

 
Aug 01, 2007

Very tasty sauce. I ended up throwing in some red onions as well. I found adding a bit of lemon juice (about two caps' full) helped deplete the clumping, much like it does in fondue.

 
Sep 27, 2007

GREAT (and easy) recipe. I always used DIGIORNO - ALFREDO SAUCE but they took it off the market in my area. I have tried many, many alfredo recipes and this one has won by a landslide! Thanks

 
Aug 15, 2003

This recipe was perfect and very easy! It tastes just like Olive Garden with blackened strips of chicken added! I will cook this for company over & over! Thanks.

 
Jul 11, 2003

This was good. Next time I'll use a little less cream cheese.

 
Aug 06, 2007

This is sinful. Very rich and filling. I doubled the recipe for the sauce and had sauteed and cubed a chicken breast which I added to the sauce while cooking the pasta. I will make this again. The sauce does get very thick when it cools, so I may add an additional 1/4 cup milk next time I try this one. Also we love garlic so I will increase the garlic to 1 Tbls.

 

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Nutrition

  • Calories
  • 680 kcal
  • 34%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 48.2 g
  • 74%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 674 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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