Fettuccine Alfredo

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WONDERFUL!!! I added some grilled chicken and my family loved it!

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So simple. Everyone in the house loved it. My daughter said it was the best she's ever had.

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This is pretty much exactly the way my M-in-law taught me to make it and my family loves it! Yummy lunch you made for the family!

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I had to take a moment of silence after my first bite. It was absolutely so delicious! Because I'm a huge fan, I substituted half of the Parmesan cheese for Asiago. I also cut the noodles in half so that it was incredibly creamy.
Way to go Pioneer Woman, you've done it again!!

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Very easy and very Yummy ,my family loved it

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I made a lighter version, substituted stick I can't believe it's butter, half parm and half Romano , also added 2ou ces reduced fat cream cheese , and 1cup of heavy cream and 1 cup fat free half and half. Then added chicken and broccoli . Letting it sit a few minutes helps it thicken. Very satisfying .

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My husband and i loved it! I did change it after reading reviews. I increased the ingredients by half except the noodles. I added 1/2 c of cheese and 1/2 cup of heavy cream and 1/2 stick of butter in addition to what she called for..Then after butter and cream melted i added 1-1/2c of the parmesean cheese into the cream mixture and let it melt.Then, I put approx 1/2c at bottom of bowl then noodles and cream mixture then 1/2c to 1c of parmesean cheese and mixed....delish...of course i love cheese so i went to the 1c. Oh, and i ended up with alot of sauce so i didnt use all of it when i poured it on the noodles...but, you can there is no shortage...you end up with about 1 cup extra this way.

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She's got the right idea here. It's a Roman classic. The key to this sauce is LOW AN SLOW. Grainy consistency is caused by too high a heat or overlong heating.The correct recipe proportions should be 1 stick of sliced cold butter, 1 cup of fresh grated Parmesan and 2 CUPS of heavy cream.Do NOT stir this sauce vigorously or it will break.Add the butter a bit at a time.Same for the cheese. Add the pasta the minute the cheese is fully incorporated. Wait too long and you'll get grainy.Good natural cheeses do NOT melt well. Too much heat will cause the cheese to separate into oil and whey-grainy! Parmesan and Romano do not have different melting points, just a different flavor. Pecorino Romano is sheep's milk-strong and sharp tasting.This recipe is as close to the 1914 Roman recipe as you can get. The original had only cheese and LOTS of butter. Americanized versions usually use a white sauce as a base. Not very good or authentic.

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followed directions from gypsy55104_555438's review, since the original recipe did look a little too skimpy for 1 lb. of pasta. Mine came out a little too grainy. An Italian friend of mine made two suggestions. The first is to shred the Parm using the smallest hole. Grating leaves it in little chunks, shredding makes it thinner to melt. The other suggestion was to use Romano instead of Parm. Romano has a better melting point than Parm. Will have to try next time and write another review.

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Too peppery for me! Being an Italian I cringed when I saw her make this one. The ratio of cheese to cream is way off. In fact, you'd actually want to reverse it to get a smooth sauce. Then when I saw her throwing in all of that black pepper I found myself yelling at the TV! You would NEVER EVER add black pepper to this recipe. If you wanted to add pepper you would use white pepper. Other reviewers noted that the recipe is bland...well that's what it is supposed to be. Her version is about as Italian as well...Oklahoma! Sorry Ree...love ya, but this one is way off!