To Die For Fettuccine Alfredo Recipe

I want to share my thoughts about my own recipe following some of the reviews... Just to clarify, this is a traditional Italian recipe for Fettuccine Alfredo, not the Americanized version from Olive Garden. That's why it doesn't include garlic, as garlic was added to the dish in the US. It was intentional to exclude garlic, and I followed the recipe correctly. I appreciate all the positive feedback received! Erin

I decided to try this recipe based on its excellent reviews, and I was not disappointed. The flavors were really incredible. I adjusted the recipe to serve 4 people, but I found that the amount of pasta called for was excessive, especially if you prefer a saucier dish. My suggestion is to follow the sauce portion of the recipe but adjust the pasta amount based on the package instructions. I'm a garlic lover, so I added 5 minced cloves to the sauce, which gave it a great flavor. It's important to keep an eye on the sauce while cooking and stir frequently to prevent it from sticking and curdling. I also incorporated sautéed chicken strips seasoned with butter and Lawry's garlic salt to enhance the dish's saltiness, as I found the sauce a bit on the milder side. I tried making a lighter version of this recipe with margarine and half-and-half to cut calories, but the consistency wasn't as creamy or satisfying. If you're aiming for a lower-calorie option, this might not be the best recipe for that. My husband, who adores alfredo, believes this is the best he's ever had. We used to think Olive Garden had the top alfredo, but now we'll be preparing this at home. This recipe is straightforward, and I appreciate that all the ingredients are easy to find and that it doesn't require eggs.

I find that there is too much butter in this recipe. As someone from Sicily who has been making this dish for over 30 years, I use 1 stick of melted butter in a 12" frying pan over medium to low heat. I then add 16 ounces of partially cooked fettuccine noodles and ensure they are coated well with the butter. It's crucial to use imported Parmesan cheese instead of domestic. Instead of heavy cream, I opt for half & half. After coating the noodles with melted butter in the frying pan, I pour in enough half & half to nearly cover them and bring it to a gentle boil while stirring constantly. I then turn off the heat and gradually add the cheeses, making sure not to overdo it to avoid a paste-like consistency. A sprinkle of freshly ground pepper and nutmeg adds a final touch. Remember to turn off the heat to avoid adding too much cheese. Enjoy your meal!

Tasty! I substituted fresh grated garlic for garlic salt and reduced the amount of pasta to make it extra saucy. Also, just a heads up, 3/4 of a pint is equal to 1 1/2 cups.

I have made this recipe countless times now, both plain and with added chicken or shrimp. When I add protein, I season it with salt, pepper, and garlic, then cook it in a bit of butter before incorporating it back into the sauce. I prefer using garlic powder instead of garlic salt so I can add more, as my family loves garlic. I appreciate that this recipe doesn't call for flour, in my opinion, it doesn't need it. Overall, this recipe is absolutely delicious and definitely a keeper. Note: for those struggling, 3/4 pint equals 1 and a half cups of cream. I have used either shredded or grated fresh parmesan cheese based on availability and price, with no noticeable difference in taste. When adding the cheese, I recommend keeping the heat low and stirring continuously to prevent clumping. I have found this method produces great results. I hope this advice helps those who have not achieved the desired outcome.

I found this recipe very simple to make. I scaled down the portions to suit my small family, reducing the butter to 3/4 stick and adding more garlic powder for extra flavor. I paired it with pasta, sautéed onions, broccoli, and prosciutto. The result was absolutely delicious!

This sauce is really simple to whip up, but I personally feel that a whole cup of butter is excessive as it doesn't blend in well upon reheating - it tends to just stay on the surface. I've tried using just 1/8th cup of butter instead, and it works much better while still maintaining the fantastic taste.

This has got to be one of the best Fettuccine recipes I've ever tried! It was incredibly easy and quick to prepare for dinner. We decided to enhance the dish by adding small frozen cooked shrimp to the sauce, which really helped balance out the salty flavor. While we used canned grated cheese this time, I plan to opt for freshly grated cheese in my next attempt. Despite using only half the amount of pasta recommended and cooking it for longer, the sauce thickened beautifully over time. This recipe is a keeper, and we are definitely making it again!

Great experience! Initially, I found it a bit too buttery on my first try. However, I later discovered that I hadn't used the correct amount of pasta. On my next attempt, I adjusted by using one and a half cubes instead of two. It's important to keep stirring to prevent the cheese from sticking to the pot. I added a bit more garlic salt for extra flavor. Overall, it was fantastic! Watch out Olive Garden! 😊

Simple yet delightful alfredo. Absolutely hits the spot. We enhance it with freshly pressed garlic and fragrant parsley.

I modified the recipe by using 1 pint of heavy cream for additional servings, reducing the butter to slightly less than 3/4 cup, and including 1/2 tsp of garlic powder and a pinch of pepper. I used a blend of 1 cup of Parmesan and Romano cheeses, along with an additional 1/4 cup of Parmesan. Upon noticing that the sauce didn't thicken after adding the cheese, I took out about 1 cup of the sauce and mixed in 1 tsp of cornstarch. Rather than returning it to the pot, I used this thickened sauce for my first two servings. I combined the cooked fettuccine with a small amount of olive oil in a pan and incorporated the thickened sauce, omitting the need for extra cheese. I served it alongside garlic bread topped with Parmesan. It was excellent!

I believe this recipe is fantastic! You can easily adjust it to suit your taste preferences. However, in my opinion, the recipe calls for a bit too much butter. I am a beginner in cooking, but I am thoroughly enjoying the process of making it!

Haven't tried it yet, but it looks promising! - Matt McCabe

The fettuccine was tasty, no doubt about it. However, I might reduce the amount of butter next time. Reheating the leftovers was a bit of a disaster for me. I attempted the microwave first, but that didn't go well. Then, I tried warming it up slowly on the stove in a saucepan, but that also failed. I think my solution for next time will be to halve the recipe so that we can finish it all in one go for dinner.

I've been preparing a version of this fettuccine alfredo for almost 3 years now, and it never fails to impress! I began making my own because store-bought alfredo sauce never quite hit the mark for me, and finding a restaurant that serves a consistently delicious alfredo without breaking the bank is a rare find. Overall, I have adored this recipe for quite some time now! (I suggest adding the butter gradually, 1/4 stick at a time, as I usually only use between 1/4 and 1/2 a stick, which helps it reheat better)

Black or white ground pepper brings an amazing flavor to dishes.

No modifications made. I stuck to the recipe as instructed and it turned out perfectly.

I enhanced the dish with fresh herbs from my garden, chicken, broccoli, and mushrooms, along with a touch more garlic salt. Absolutely delicious!

Made it exactly as directed, but I decided to add broccoli. The result was absolutely delicious.

The dish turned out to be excellent and quite simple to prepare. Since it was my first attempt, I was unsure about the outcome, but it surpassed all my expectations and was truly mind-blowing.