Fettuccine Alfredo
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- Recipe categories: Dairy, Pasta, Cheese,
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Total Reviews: 24
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By banido_1889914
Chicago, IL
on March 11, 2012
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I had been looking to change up my fettucine. Well, tonight I had to, because I had no eggs in my fridge, and I usually use an egg yoke to make the taste a little bolder. This recipe was SUPERB. I added half the cheese to the cream mixture, and added the other half once I mixed in the pasta. It needed NO extra pasta water. It was absolutely delicious with nothing but a few cracks of fresh ground black pepper. This will replace my old recipe, most definitely.
By mapiva2009
Athens
on February 15, 2012
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ive now made this 10x bc it is fabulous! i added chicken and mushroom and it was out of sight...
By samanthan368_12...
ardmore ok
on December 15, 2011
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I added garlic to the sauce because it was to plain. The second time I made it I used less nutmeg. IAdded chicken and mushrooms and it was delicious.
By mapiva1979
on December 05, 2011
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VERY EASY AND VERYYYYYY DELICIOUSSSSSSSSSSSSS!!! A HUGE HIT!!
By CTB2
Texas Hill Country
on November 13, 2011
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I love that people do reviews, it really helps out. This was so easy, I didn't have heavy cream, so I used whipping cream (I read that you could sub it. I also sauteed chicken and garlic to add to the flavor. Put some frozen broccoli in the last few mins. while the pasta was cooking. The garlic was needed for some flavor, so even if you don't add chicken you might want to put the garlic in.
By temporarylife_1...
buckeye, 41
on July 21, 2011
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This is the best Alfredo by far.....my family loves it and its easy!!
By naveisa
San Antonio, TX
on March 18, 2011
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Amazing super easy, fabulous!! I cooked some cut up bacon and made it into a bit of a Carbonara and it was delicious!! Will definitely make again!!
By Randalou1247
St. George, Utah
on March 06, 2011
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This alfredo sauce was really good, however, at first it was a little too plain for me. I added 1 tsp of minced garlic and a dash of salt and pepper. I also added the cheese in with the cream and kept it on low heat long enough to melt the cheese without breaking the sauce. I served it on top of our pasta instead of mixing it all in. It was fantastic!
By acmck_5465908
West Yarmouth, MA
on January 17, 2011
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kjgrindle, I would say that your son used too MUCH heat and the sauce "broke." That means the water comes out and the fats clump. To avoid this, once the butter is melted and the cream is warm, add the cheese, but have the heat way down and let the cheese slowly melt into the cream while stirring (don't add the cheese all at once, put some in, stir, melt, add more. The tendency is to see the cheese start to clump and feel you need more heat to melt it, but that just ruins it.
By jlboyle
on October 17, 2010
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Wonderful! I had this tonight with some homemade, whole-wheat pasta from the farmer's market. For a side dish, I sauteed some zucchini, peppers, and peas in olive oil and mixed Italian herbs. It was so delicious. kjgrindle, your ingredients probably cooled too much when you mixed them together. I've been making an alfredo recipe similar to this one for years, and the directions for that said to whisk the parmesan with the cream and butter first, and then toss with the pasta. That way, the parmesan has a chance to melt into a creamy sauce before you add it to the pasta. That's what I did for this recipe too, and it came out great.