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Fettuccine Alfredo Recipe

Fettuccine Alfredo

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (227)

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Average Rating:

Total Reviews: 227

Showing 21-30 of 227

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  • on January 08, 2012

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    Sounds good, but really lacks flavour. Never thickened, needs salt.

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  • on January 08, 2012

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    Just made this for the first time and it was wonderful and EASY. Family loved it and I have a new recipe to add to my list of favorites. I used pasta from the fridge section at the store and added slices of chicken to the plate. Next time I am pulling out crab meat or shrimp to add to the meal.

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  • on January 06, 2012

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    Phenomenal sauce recipe all around. I didn't alter the sauce a bit and it was perfect. I bought a high quality parmasan and I think that enhanced the great flavor. I did read the reviews before cooking but had no problems with separation. It also thickened perfectly, although I did leave the ingredients out for about 10 minutes before cooking to try to help with that.

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  • on December 20, 2011

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    1/4" thick sheet of pasta to cut through the wide cutter is way too thick. FoodTV editors should have been able to quickly gleen this as an error. 1/4" may be the width after cutting. I would expect thickness to be no greater than 1/16" to 1/8"

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  • on December 18, 2011

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    I just made the sauce and bought pasta. It was delicious and so easy. I added shrimp that I had sauteed before hand which was very yummy. I might try it with a pinch of nutmeg next time. Definitely recommend this one.

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  • on December 12, 2011

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    Simple and quick. I substitute the cheese for peccorno romano, and it's possibly the best alfredo sauce I've ever made!

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  • on December 09, 2011

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    very good

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  • on December 03, 2011

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    I just finished making my Fettuccini Alfredo (with chicken and broccoli with THIS sauce! It was amazing! I didn't have a problem with ingredients separating. I used Kraft Shredded Parmesan, Romano, and Asiago cheese. It was amazing!!! This was my first time making my own Alfredo sauce, and I will never use Alfredo sauce out of the jar again! Wonderful recipe!

    P.S. I cooked the sauce on medium-high heat as opposed to medium-low, so I feel that helped with getting all of the ingredients to coalesce.

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  • on December 01, 2011

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    I used this recipe for the sauce alone and thought it was very good. Not sure why mine turned out compared to a few of the other reviews - but my cheese melted in with the sauce and nothing separated (I used grated, but maybe it would work better with the powder kind of parmesan?. I also added sauteed onions, a spoonful of minced garlic and a few tsps of garlic powder. We loved it! I don't think I'll ever go back to store bought alfredo sauce again!

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  • on November 22, 2011

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    Made this, I tried for over 30 minutes and the sauce was still liquified! The cheese never melted into the cream and butter... it was a nightmare!

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