Fettuccine Alfredo

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Using this recipe with boxed fettucini made it a snap. Remember to salt your water when cooking pasta. Save about 1/2 cup of this salted water. Cook pasta to al dente. Cook sauce as Tyler states. Drain pasta and add to the sauce. Slowly add the salted water. (Doing this will make the sauce cling to the pasta and taste even smoother.

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This dish was a beautiful thing. I followed the video instructions and just like all of Tyler's recipes it was a bistro in my house - all I added was a pinch of nutmeg!

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I only made the sauce, which was pretty fantastic with a few modifications. I thickened with a little cornstarch, which it definitely needed, and also added some fresh basil, which made a huge difference. Overall I'd say it's a great base for you to add an herb, crushed red pepper, or something else to.

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Oh yea of little faith, skills or patience! I'm talkin' sauce only here. This one was real easy! The only modification was I added 4 cloves of roasted garlic to the cream. The trick to this recipe is low and slow. If you want alfredo sauce quickly- buy a jar. Slowly and gently heat the cream. Divide the butter up into little pieces. Add each piece one at a time and allow it to melt before you add the next. Same goes with the cheese- a little bit at a time. I used store brand grated parmesan and it turned out better than when I've used expensive stuff! Don't always got by the exact measurements when it comes to cheese in any recipe. Go by taste and consistency. You may need more or less. A decent sauce pan helps too!

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This was the most tasteless Alfredo Sauce that I have ever had. It was like sprinkeling grated cheese on buttered pasta which is fine but hardly worthy to be called Alfredo. Please, some garlic at the begining or some oragano at the end...

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I have been making this classic Roman sauce recipe since I saw Tyler make it on Food 911 years ago. It is perfection, my go to but--heavy whipping cream needs to be handled gently. Do not heat it at too high a temp,too fast,or stir it too vigorously or it will break. It should be barely bubbling before you add the (cut up cold butter a bit at a time. Swirl the pan or carefully use a rubber spatula to fully incorporate the butter. Then slowly add the cheese a little at a time, again swirling the pan. (Heavy whipping cream thickens as it cooks. Add the hot pasta and toss with two forks.BTW--most of us are used to the heavy Americanized alfredo, which uses white sauce as a base. This is the real deal.

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I also only made the sauce. I thought the sauce was very delicious. I gave it 4 stars just because it was a little thin for alfredo sauce but the flavor was definitely there. Made tortellini with this. Definitely will make again.

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I consider myself an intermediate cook and cook daily. There is something wrong with this recipe. The proportions are completely off or a step is missing. I use only the best ingredients freshly grated regianno parmesan, organic heavy cream/butter and the sauce came out extremly weak and thin. I had to double the parmesan and it was better. They really need to check the recipes before publishing. It could have been an expensive disaster.

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Simply the BEST!! My go-to recipe for alfredo. Easy too!!!!

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I used this recipe for the sauce. Added a clove of garlic, minced and sauteed in the butter, and a dash of nutmeg. At dinner the entire pan of sauce disappeared in 12 minutes!