"A wonderfully rich and filling alfredo, not for those watching their waistlines." — Michelle Barr
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dry fettuccine pasta
heavy whipping cream
grated Romano cheese
ground black pepper to taste
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, garnish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken, asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle!
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 helps as well. It's just alright. I certainly wouldn't "die" for it!
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 garlic. I used 6 oz romano and 6 oz parmesan instead. I stirred in the ckn when the sauce was about done, added some salt and lots of pepper. This is soooooo good.
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.
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 would thicken. I'm pregnant & was looking for something bland & creamy - this hit the spot. If I weren't pregnant I probably would have added some garlic.
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!
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 and half, a mixture of shredded parmesan and Romano cheeses, cooked chicken and some fresh parsley to finish it off. The finished dish definitely needs a bit of salt. Overall a decent alfredo recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
To Die For Fettuccini Alfredo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 694
This chicken Alfredo pasta dish is rich and satisfying.
See how to make a rich and creamy chicken Alfredo.
See how to make a lighter version of Alfredo with cauliflower.