Fettuccine Alfredo

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
Directions

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.7 304
Made this last night my family and it was delicious! No need to alter the recipe at all. I only used about 1/2 a pound of the fettuccine but keep everything else the same and was deliciously creamy.   item not reviewed by moderator and published
We made this halved this recipe the first time... as there are only 2 of us... but I felt the quantity of the sauce to pasta ratio was rater skimpy.  So we have since "altered" this recipe... and the only alteration in my version is the pasta... 1/2 lb. rather than 1 lb.  perfect now! item not reviewed by moderator and published
Great Alfredo sauce and a great vessel to adopt to your choosing. I tried it exactly like the recipe the first time and loved it. The second time I added some gorgonzola cheese and used less parm and it was delicious with pasta and steak. Definitely a keeper. item not reviewed by moderator and published
I followed the recipe exactly. This was too thick and just ok. Reminded me of the knorr pasta sides. item not reviewed by moderator and published
I do not understand how people can make multiple changes to a recipe, and then proceed to give the recipe a 5-star rating. This does not help anyone. Please...If you make changes to a recipe, by all means share your changes in the review, but give the recipe a rating that reflects the original...and the ways in which it was lacking. As for my rating of this sauce....everyone in my family thought the cup of heavy cream made it too rich. Next time I will sub out half n half and some whole milk. I liked the taste of the shallot. It is important to cook it slowly in the butter first though, to make sure it does not brown. item not reviewed by moderator and published
Tasty and easy! More than likely, these ingredients are already your pantry and fridge making this a no hassle dish. I added frozen peas and garnished it with crispy prosciutto on top. Delicious! item not reviewed by moderator and published
The best Alfredo sauce out there. I usually substitute the shallot for 1/4 minced sweet yellow onion, and then add 2 cloves garlic as well. The way the sauce comes together, its imperative to follow the steps in order. If not, the sauce will be lumpy with the Parm Reg cheese.This is my go to for dinner when I need something quick. I always add broccoli with garlic, lemon and Olive oil s&p tt on the side. item not reviewed by moderator and published
Easy. Delicious. Never buying it in a jar again. item not reviewed by moderator and published
I love Alfredo and have eaten a lot of it and I have to say this rates right up there with the best! Yes, it was a little thick so you can thin it with some pasta water if you desire. The flavor was great and I also recommend doubling the recipe. I have a family of 4 and by doubling it we had just enough left for 2 average sized lunches. item not reviewed by moderator and published
Excellent! So easy and so delicious! Family favorite! item not reviewed by moderator and published
I will try this one. Funny that its NOT an Italian dish lol. Still great though. Try Fettucine in Bianco. item not reviewed by moderator and published
This recipe is AMAZING! The only changes I made was adding two cloves of garlic to the shallot, and I added 3 tablespoons of flour after the shallots and garlic were done cooking for a few minutes to ensure a thick alfredo sauce. My husband and I both prefer it that way. I also added all the cheese to the cream at the end to melt it all in and then tossed it with the pasta. We served with veggies and roasted chicken breast! It was SO good. I think next time we will add cajun seasoning and make it a cajun alfredo dish with bell peppers and what not. item not reviewed by moderator and published
Good basic sauce. 4 Tbsp butter vs. 6. I omitted the shallot and used 3 crushed garlic cloves. Added the cream and reduced and added the salt and white pepper instead of black. I added the parm to the sauce and kept stirring as it melted. I then added a pinch (1/8 teaspoon + or -) of freshly ground nutmeg when adding the parm. Excellent! Exactly how restaurants whip up an alfredo item not reviewed by moderator and published
Who knew delicious, restaurant worthy sauce was so easy?! I left out the shallot since my husband doesn't care for them. I added a whole pint of heavy cream, garlic powder, and a bit more cheese. Very delicious! Easy to change up for whatever you're in the mood for. item not reviewed by moderator and published
It was tasty but a whole shallot seemed to be a little too much for our taste. Next time I'd use half the amount of shallot. Regardless, quick, easy and tasty. item not reviewed by moderator and published
Excellent! I made this for myself but made the whole recipe so I have extra sauce leftover. I served it with crab ravioli and it was so good I overate! I used finely chopped onion instead of shallot and a minced clove of garlic. I added the Parmesan to the cream sauce at the end and rather than tossing the sauce with the pasta, I served it over the top. Delicious! item not reviewed by moderator and published
perfect, just what I needed for my spinach ravioli! item not reviewed by moderator and published
great added a bit of chicken , Just my preference but great taste.......... item not reviewed by moderator and published
I liked this recipe a lot. It has simple ingredients that can be substituted for others easily. It can be adjusted if you like it cheesier or creamier or more seasoned. The first time I made it I didn't have shallots so I used garlic. I used exact measurements and for me it was more cheesy than creamy. The taste was great. But for me the reason I love fettuccine so much is the creaminess and texture. So the next time I made it I added an extra half cup of half and half. I decreased the amount of Parmesan to about 3/4 cup and instead of mixing them into the pasta at the end, I simmered them in with the butter cream sauce for 2 min. By doing this the end result was each noodle was coated with pasta as opposed to the cream and cheese separating and not really coating the pasta, which led to not so great leftovers. Second time around the leftovers heated well and tasted great. My kids and husband loved it. item not reviewed by moderator and published
I really liked this recipe. I doubled the sauce and added a lot more parmigiana reggiano. I also added a clove of garlic to the butter and used half and half instead of cream and it turned out great. item not reviewed by moderator and published
This recipe is delish. I love how easy this recipe is. Simple ingredients. Yummo! item not reviewed by moderator and published
Yum!!! I added a pound of grilled sliced chicken and 2 cups of cooked broccoli just before adding the sauce to the noodles. I also made 1.5 times the sauce to allow for the extra ingredients. It worked beautifully. This definitely beats store bought, hands down, and it was so easy, why not make it yourself? This is now my go to Alfredo. : item not reviewed by moderator and published
This dish was great! I added 1 extra cup of cream and shrimp. I have a family of 4, but we couldn't eat it all. It does make a lot, and there was a lot of left-overs. I would suggest cutting the receipe in half; it doesn't store well and wasn't so great the next day. I would, however, definitely make this again and shared the receipe with a number of my co-workers. item not reviewed by moderator and published
I thought this was very good. Just as good as any alfredo sauce I've had at a restaurant. I used half and half and onion instead of shallot, its what I had on hand. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Yummy Yummy!!! This dish was so easy to make and full of flavor. I added diced chicken to make a complete meal. Because my dh love cheesy fettucine alfredo, next time I may add more parmigiano-reggiano. So easy to make - Perfect recipe...... item not reviewed by moderator and published
Simply delicious and light (yes, light Fetuccine Alfredo. I used an 8.2 oz. box of Cipriani tagliarelle for the pasta and the amount of sauce nicely covered the pasta. My husband says that this recipe is a keeper and I loved it, too. Thank you so much, Emeril! item not reviewed by moderator and published
Delicious, deep flavor. I also added chicken. Will definitely be making this again! item not reviewed by moderator and published
Loved it! item not reviewed by moderator and published
Excellent...have tried other recipes this was easy, flavorful and great use for leftover roasted chicken. I didn't have heavy cream so I used half & half and the sauce was still nice and creamy. My daughter even ate it and requested I make it again and she is super picky! item not reviewed by moderator and published
Goog basic Alfredo base. I tossed the finished Alfredo with sautéed shiitake mushrooms and sautéed pancetta. Delicious item not reviewed by moderator and published
Easy and delicious! I made the sauce tonight substituting Italian cheese mix for the parmigiano and onions with a touch of garlic in lieu of the shallot to top portobello mushroom ravioli. Emeril rarely disappoints and this is another great recipe. Restaurant quality. item not reviewed by moderator and published
I doubled the recipe and added sauteed chicken and steamed broccolli. It was a hit! item not reviewed by moderator and published
Simply amazing! I added grilled chicken which made it even better! item not reviewed by moderator and published
My boyfriend and I just love this recipe! It's easy to make and most of the items can be readily found in anyone's pantry. This is my go-to fettuccine alfredo recipe. It has certainly become a weekly staple for us. item not reviewed by moderator and published
Defiantly a keeper! Quick and easy to make, you can create a delicious fast dinner by adding chicken or shrimp YUMMY! item not reviewed by moderator and published
Wow!!! This was incredible. I followed the recipe exactly and it was well- balanced, not too buttery and just the right flavor! Plus, it was so very easy to make! My husband and son loved this! item not reviewed by moderator and published
Easy & Delicious! Even my fussy eater son loves it! item not reviewed by moderator and published
Well, I'm a bit on the fence. The recipe was easy, and my boyfriend and parents really liked it, but I just didn't think it had much flavor (but then I love everything very well-seasoned. So I guess this is a good fettucini alfredo recipe, but I just don't love fettucini alfredo: item not reviewed by moderator and published
This recipe is easy and delicious. My daughter asked can we put shrimp in it next time. Umm, Yumm! item not reviewed by moderator and published
I like to add about a tablespoon of Emerils Essence (I make my own without salt to this. It's so much better cajun style! item not reviewed by moderator and published
This recipe is delicious!!! I also added some lemon zest to it to give it some brightness and it was a perfect twist. I also roasted some chinese eggplant and chicken with olive oil, salt and pepper and fresh thyme and made a full dinner out of it. It's def. on that fattier side but it's worth it! item not reviewed by moderator and published
My family loved it!!!! item not reviewed by moderator and published
I had leftovef Cajun shrimp from last night....made this to toss them in and it came out great. I like the shallot in it. item not reviewed by moderator and published
Wonderful! We added grilled chicken breasted and asperagus. I marinated both in olive oil minced garlic coarse sea salt and coarse black pepper. YUMMY! item not reviewed by moderator and published
This recipe is amazing! It was probably the best Alfredo I have ever made at home! I have three young nephews, ages 1-8, and they just loved this dish! I've emailed it to their mother, and will definitely make it again! Thanks Emeril! item not reviewed by moderator and published
This is the best Alfredo recipe I have ever tried and EASY! I added garlic, shrimp and roasted broccoli. My whole family couldn't get enough. Thankfully I did a double batch; I only had very little left over. Can you say lunch for tomorrow?! item not reviewed by moderator and published
Excellent and very easy! I will definitely be making this again. Didn't have any shallots so substituted garlic and added chicken. Will try it with shallots next time. Doesn't get any better then this!! Thanks Emeril. item not reviewed by moderator and published
The best Alfredo ever! I'm not normally a fan of Alfredo, but this is a recipe I make repeatedly. I usually add chicken with any veggies I have in the fridge, like broccoli, mushrooms, or artichoke hearts. Really delish and fast to cook. item not reviewed by moderator and published
Simple and delicious. We added baby bellas mushrooms, sauteed them with the shallot and butter in the cream sauce. Fantastic! item not reviewed by moderator and published
OMG, how delicious!!!! I almost did not try this recipe because it just seemed too simple, but since I had all of the ingredients I thought, what the heck. I added garlic, shrimp, and broccoli to the sauce mix. HINT: You must constantly stir the sauce mix to avoid sticking. I used 1/2 stick (or a little more of salted butter, 1 pint of LOL heavy whipping cream, 5 cloves of chopped garlic, 1 tub of diGiorno 3 cheese and 1 tub of diGiorno parmesan (Publix had them on sale bogo. Be sure to reserve some of the pasta water just in case you need to loosen up the sauce a bit. My husband said it taste better than Carrabba's Pasta Wissie! The next time I make this I will add scallops and saute some mushrooms to throw on top. Enjoy this dish with garlic toast and your favorite white wine : item not reviewed by moderator and published
best alfredo recipe i have found. easy and delicious item not reviewed by moderator and published
Made it, ate it, loved it! I am now an Alfredo fan: item not reviewed by moderator and published
This is an awesome recipe! I switched the shallots for garlic and added some olive oil that had fresh feta cheese and garlic marinating in it. I also added the feta in as well and all I can say is WOW!!! item not reviewed by moderator and published
Delicious!!! I doubled the recipe as my family likes it saucy. I did put one large clove of fresh minced garlic in it. Hubby said it was a keeper!!! item not reviewed by moderator and published
Simply the best and very easy. Buy good heavy whipping cream and it will come together more easily. I went even further and made my own fettucine. Amazing! item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
My boyfriend said it was the best alfredo he's ever eaten! Thanks Emeril for making me look like a star! The recipe was incredibly easy, I followed the instructions but doubled the butter & cream and added a few cloves of garlic like some other people suggested. It was a hit with my guests. Definitely best served immediately. The butter started to separate as it cooled and when I reheated the next day, but it still tasted great. I wasn't sure about the shallot, but it added a great subtle flavor that put this recipe over the top! item not reviewed by moderator and published
Awesome! Great flavor. I didn't have a shallot, so I used some red onion and one clove of garlic. I also added a pinch of nutmeg. It was really good, I highly recommend it. I added sauteed chicken breast too for a little extra protein. Not the healthiest recipe but definitely worth it for the flavor. item not reviewed by moderator and published
Excellent! Made double the sauce for the 1 lb. of pasta and it was perfect. Topped with some blackened shrimp and served a side of roasted broccoli. (Not that it needed a side it is very filling but I love veggies. : item not reviewed by moderator and published
Make this every year for Christmas. Easy and delicious. One of the best, if not the best, I've ever tasted. Winner! item not reviewed by moderator and published
Two words, EASY!!! DELICIOUS!!! My kids and husband ask for this over and over. I don't know how healthy it is, so I try not to make it more than once or twice a month, but it is a favorite in my family! item not reviewed by moderator and published
Made it for a houseful of real Italians. Got lots of love. Made exactly per recipe, but definitely make a double batch of sauce if you're going to use a full pound of dried pasta! item not reviewed by moderator and published
This is the most tasty alfredo sauce I've had, and it was SO easy. I don't think I'll buy jarred alfredo sauce again. I added some green beans and tomatoes too... So, so, so, so, delicious. item not reviewed by moderator and published
My husband said "phenomenal!" I was equally impressed, and wouldn't change a thing. item not reviewed by moderator and published
This is, hands down, the best alfredo sauce I've ever tasted. I substituted the fettucini for fresh bucatini and it was amazing! The shallot really is a key player here. Other than the pasta preference, I wouldn't dare change a thing. Will definitely be making this one again. And again. ; item not reviewed by moderator and published
Rich, creamy, tastier than any restaurant... I followed this recipe exactly and it was perfect. I used unsalted butter, and I still didn't add any additional salt because it didn't need it. I used shallots for the first time, and WOW, they really added a nice flavor to the sauce. I will definitely make this again. item not reviewed by moderator and published
I was searching the Internet attempting to duplicate my favorite restaurant's fettucini alfredo recipe and I think I nailed it with this one! I only used half a cup of Parmesan cheese and reduced the salt because I had salted butter on hand. Very simple to make! item not reviewed by moderator and published
Great recipe...easy and delicious! item not reviewed by moderator and published
Killer (possibly literally... Especially if you add five strips of crumbled bacon. I make this for the kids, and my husband and I just sample because it is so fattening. I made it exactly as is except I like to add the pasta to the sauce in a fry pan and heat until coated. item not reviewed by moderator and published
Loved this! item not reviewed by moderator and published
Wow! This is great. I did double the sauce recipe and made it with 1.5 lbs of pasta because we like it wet. I probably used extra cheese too. Everyone loved it--silky and delicious. I love it when I find a recipe that is so good I don't even want to try any others. This will be my go-to Alfredo sauce. item not reviewed by moderator and published
VERY easy, delicious, and quick! It was a little too thick for me so I added some half and half and a pinch of nutmeg, SO good! item not reviewed by moderator and published
YUM! item not reviewed by moderator and published
Delicious! Quick and simple.I will probably make this often and pour it over everything. It complimented my grilled chicken.no leftovers! Thank you item not reviewed by moderator and published
This was a hit in our house, from the NON-COOK (me who made it--SUPER EASY, to the picky kid eaters! Easy to substitute too! I didn't have heavy cream or shallots--used 1/2 & 1/2 and 2 cubes of dorots frozen garlic. I also added the salt and pepper in the pan just dished it out over the lobster ravioli. YUM!!! This is SO good they asked for dinner again! It's also so EASY, my 10 year old will be making it next time! Thanks Emeril! item not reviewed by moderator and published
This recipe was like a spiritual experience. It is AMAZING!!! I will never order it at a restaurant again. Why??? It sucks compared to this! If you like Fettucine Alfredo do not look at any other recipes. MAKE THIS NOW!!!! You will not be disappointed! And it's easy!!!!!!!!!!!! YUMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
AWESOME RECIPE!! I made this, using this recipe word for word about 2 weeks ago & invited a friend over to kinda sample this recipe with me! We BOTH wolfed down our bowls & there was almost no leftovers. I hadn't a clue how dumb easy it was to make YOUR OWN Alfredo Sauce from scratch. I will NEVER use alfredo sauce from the bottle or made outside of a really good restaurant again! The second time I made fettucini alfredo I added 1/4 tsp. of FRESHLY grated nutmeg, grated 1 clove of fresh garlic, & added peccorino romano cheese as well with the parmigiano-reggiano for some extra sharpness and it was marvelous..just as good as Carrabbas' Alfredo sauce, maybe even better!!! Give it a try y'all! This recipe on its own is slammin'!!! Happy Cooking Everyone out there in Food Network dot com land!!! item not reviewed by moderator and published
A+. My daughter had a friend over for dinner, and she is a picky eater. She said she likes fettucini Alfredo, so I tried this recipe. We all loved it! Her second plate was piled high. I did add 2 cloves of garlic and chicken. Sooooo easy! item not reviewed by moderator and published
amazing and super easy item not reviewed by moderator and published
I don't know what the people who are leaving negative reviews are doing wrong...if you think it's too bland add some garlic or more shallot. I just made a half batch and it was excellent. Consistency of sauce was perfect with plenty of flavor. I used 1 average shallot (about volume of 2 garlic cloves and also a minced garlic clove and it turned out great. I guess that means I would double the shallot quantity for a full recipe but the size of the shallot you choose affects this too (the ones at whole foods today were more like medium onions. Highly recommended. item not reviewed by moderator and published
AWESOME!!! item not reviewed by moderator and published
Not that exciting. My boyfriend made for me for a change as a surprise after work because we were talking about it all week. He had to play around with a lot of the ingredients because it was so bland. we added chicken and red hot pepper as a spice but doing the recipe as is isn't worth it. item not reviewed by moderator and published
Not at all good. My husband and I ended up trashing this. Such a waste. item not reviewed by moderator and published
I have only made my own alfredo sauce once. It was a few years ago, and it was horrible. My husband loves alfredo so I chose Emeril's recipe based on the reviews. I'm SO GLAD I did! It was delicious. I went ahead and sauteed some chicken breast strips (I used just a tad of balsamic vinaigrette to the pan for flavor with some minced garlic, and I steamed a head of broccoli. I also added some minced garlic with the shallots (as I noticed others had done in their reviews and some nutmeg to the cream mixture. I tossed everything together and bam! So good. The sauce was rich and creamy; not sure if that had anything to do with the fact that it sat for about 10 min while the noodles finished cooking. I will definitely make this dish again! item not reviewed by moderator and published
First serious thing I've made, ever. Turned out great and was so easy. My wife is still bragging out it. item not reviewed by moderator and published
I think I must have done something wrong! The texture of the sauce was not what I think it should have been, but the flavors were still delish. item not reviewed by moderator and published
What a difference from store bought! Easy to make and needless to say I will never buy "ready ones" again if I can make it fresh at home. This recipe is worth a try! item not reviewed by moderator and published
This is the best Alfredo sauce! I make it at least once a month, probably more... I put it on almost any pasta and add chicken, broccoli, spinach, or whatever I'm in the mood for. I always add 1 clove on minced garlic (same time as the shallot) for a little more flavor. It is simply amazing, better than anything in a jar or most restaurants for that matter! For the people who say this is not creamy enough, don't add the extra pasta water to the sauce! That is just meant to thin it out if it is too thick for your preference. Also, you need to have patience with this sauce and actually wait the 5 minutes to reduce it. item not reviewed by moderator and published
EXCELLent...absolutely the BEST recipe for Alfredo sauce I have ever found. FULL of flavor. This one is a SURE to please recipe. item not reviewed by moderator and published
Just OK unfortunately... I liked it mostly for the fact that it felt a lot lighter/healthier than anything out of a container or jar. But at the same time I wanted it to be creamier and fattier. I mean it's alfredo! Also, was really bad as leftovers. There was so much oil at the bottom. I don't know, must have been from the cheese (I admit I put extra cheese in, because I love cheese, and the amount called for in the recipe didn't seem like it'd be enough for my tastes). Thanks anyways Emeril! Keep up the great show! item not reviewed by moderator and published
excellent item not reviewed by moderator and published
I have been cooking for 20+ years and have never made an alfredo sauce until tonight. This recipe is amazing!! Simple to make and so delicious!! I did not have any shallots and added a pinch of nutmeg, paired with a Pinot Noir...what a hit! Can't wait to make it again :) Thank you Emeril! item not reviewed by moderator and published
I have made this recipe probably 10 times since my first attempt since it is a big hit at parties and family gatherings...So easy to make and tasty! This recipe is one of my favorites! item not reviewed by moderator and published
This recipe is out of this world!!!! I also added chicken: I cut up chicken breasts, then browned the pieces, added the butter and shallots, and continued with the recipe, was wonderful. Thank you Emeril!!!! item not reviewed by moderator and published
I know this recipe has some negative comments, but in all honesty its the best pasta I've ever made! It was delicious, creamy & just what I was craving! I did, however, mince 2 Garlic Cloves along with the shallot & that seemed to give it more flavor. My boyfriend added bell pepper & mushroom to his bowl for a bit of variety, but it tasted sensational as is! -Chef Kitty = ^ - ^ = item not reviewed by moderator and published
Fettucine Alfredo the reciepe was easy to follow and it was a great hit with my family, the suace was rich and so full of flavor my kids are asking me what for dinner everyday now. I try to make a new Emeril reciepe at least twice a month when my schedule a month an now my kids are grown and I tell them Im trying a new recipe and they come home. Thank You for sharing your talent item not reviewed by moderator and published
This is an excellent recipe. The sauce is rich, flavorful, and sticks immaculately to the pasta. While I think exhortations by chefs on cooking shows to "only use Parmigiano-Reggiano" is a little much, in dishes like this, where the cheese is the star, you should use the good stuff, as it's what gives the sauce its depth and complexity. You should be careful to not overcook the pasta, as the sauce relies on drawing starch from the pasta for its thickness, and I think overcooking the pasta hurts that process. I saw a few comments here about it not being "thick" or "creamy" enough. If you want something comparable to the goopy stuff in a jar that you can just ladle over indifferently prepared noodles, I think you're looking for something thickened with a flour roux. But prepared correctly here, the sauce is plenty "creamy" (it contains a cup of heavy cream item not reviewed by moderator and published
Yum. I added peas for a bit of color. Total hit with the fam! item not reviewed by moderator and published
I picked this recipe because it had the best rating, but was really disappointed in the end. It had no flavor! I even added garlic to the shallots. Guess I'll try a different recipe next time. item not reviewed by moderator and published
So what is this mystery recipe site where people rate the recipe without making multiple changes? I'm just curious because I have never seen anything resembling your retentive fantasy. Here is a tip that might help. Relax, breathe, read the reviews, and make your decision to try or not to try a recipe AFTER reading the reviews. item not reviewed by moderator and published
It actually IS an italian dish. This is simply an americanized version of the italian dish. Do you make the same pretentious comments about pizza? item not reviewed by moderator and published
Food Nazi. item not reviewed by moderator and published

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