To Die For Fettuccine Alfredo Recipe
Fettuccine pasta tastes its best when served in a rich, creamy Parmesan cheese sauce made with real cream and butter.
This rich and creamy classic features hot buttered fettuccini tossed with a sinful sauce of butter, heavy cream and Romano cheese, and seasoned with a grating of fresh nutmeg and a dash of black pepper.
this WAS A HIT... I made this for my husband...this is a very very good Alfredo recipe , very easy but I do feel using less butter 1/2 of what the recipe calls for will do just fine. Because it is very very greasy w/ 2 sticks of butter. If you want to cut calories and cholesterol use smart butter or I can't believe its not butter. Also a mix of heavy cream w/ Half&half will work too.. I served this with grilled blackened chicken thighs I cut up layered on top sprinkled some red pepper flakes in it for a little heat.. This sauce is so easy to make & taste better than any Alfredo sauce you go out to eat.. Which means we will not be eating out for any form of Alfredo pasta .. this can be used with shrimp, scallops, chicken etc....
Was ok. I personally like the recipe on the back of the San Giorgio Fettuccine box. I've been making it for years. I think the balance of butter, cheese and cream is perfect. This recipe is close to the same ingredients but I really like the balance of the San Giorgio recipe. Sometimes I'll thrown in some garlic, sauteed mushrooms, shrimp or chicken.
This is a great classic alfredo recipe. Garnish with fresh chopped parsley for a little color. If you don't want it to separate, HEAT THE BOWLS UP A BIT before plating.
No fresh garlic? Too salty, other than that much like every other Alfredo recipe?
Super easy and SO GOOD! I can't believe I've been afraid of making Alfredo sauce for this long. I will consider this a "I'm tired and need something easy to make", because it's so easy! the grocery store had a 5 oz romano and Parmesan mix, I used one of those for 1lb of futtucine and it came out wonderful.