Milanese Fettuccini Alfredo
Show: 30 Minute Meals
Episode: You Look Familiar
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- Recipe categories: Cheese,
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Total Reviews: 31
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By BonnieJJJJJJJ
on February 20, 2013
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This is great! By all means, add flavors that you like if you think the cheese and saffron are not enough seasoning. For those having a difficult time getting the "sauce" to blend - try using a different type of pasta. Fettucine is very thick and harder to maneuver once it is cooked. Try Penne for a good bite. It will be easier to stir until you can work your way up to Fettucine. LOL
By amberramlow
on March 02, 2012
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easy but not very tasty! I made it EXACTLY as written.
By tiffeeyore
on February 29, 2012
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the taste wasnt bad, but all the cheese did was make a big ball that could not be undone, the directions were to keep the chicken stock with saffron on low by the time the water was done boiling and pasta was cooked, the stock wasnt even warm and the saffron was still there, i thought it was suppose to dissolve?
By esheriff33
Kennewick
on April 21, 2011
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The taste was great but I think It had too much butter and my cheese kept clumping.
By Sushi Flower
Washington, DC
on April 12, 2011
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UPDATE!
Tried this again with a few modification & I now love this simple recipe. Simple, easy & tasty!
Modifications:
- Added chopped garlic in the chicken stock
- Used less stock & did not add starchy water
- Tossed fettuccini in pasta pot instead of pre-heated pasta dish. Pot is already very hot & stays hot which is crucial when mixing everything together.
- Didn't add all the stock at once; added about half, tossed together & then added more stock as the pasta absorbed the stock. This also helped to melt the cheese as the stock is still hot as you pour.
- As others mentioned, you must toss/lift the pasta (stirring causes clumping
- Added cheese 1 tbsp at a time
- Some say to use less butter but I think this adds to the creaminess/richness so I'd use the amount called for.
The recipe came out beautifully with the modifications. Good luck to those wanting to try it again!
By labaza_12743117
seattle, 87
on April 02, 2011
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I tried this recipe last night. My husband loved it. The only thing is that there was way too much water. Next time I will use less stock and I dont think I need the pasta water. I will reduce the cheese and will use two different types of cheese. I will for sure do it againl.
By jjglynn
Redding, CA
on March 31, 2011
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I just watched the show, and she did not add a ladle of cooking water to the broth before adding to the pasta. Also, she says the stock should reduce from 1 1/2 cups to about a cup when it is done. So maybe simmer broth instead of steep? I have not tried this, but I would like to and I thought it may help with the liquid/clumping problems.
By elizabethhutson...
Concord, CA
on December 16, 2010
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I was happy overall but it had way too much cheese. Next time I will use only 1 1/2 cups cheese....
By mizlioncourt_94...
Largo, FL
on April 11, 2010
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This was good, but I takes a lot out of your arm to toss the pasta fast enough to prevent clumping. I will make it again, but I am going to halve the recipe as there is only two of us.
By angelafollrod_1...
troutman, 73
on March 16, 2010
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I just fixed this for dinner and everone loved it.insted of using saffron i used one chopped garlic clove and about tbs chopped fresh parlsey. i tossed the pasta and sause with tongs untill it thickened. i also added the chesse slowly.it was great !!! i am going to fix it for a getheren at our church next friday. thanks for a great recipe rachael.