128 Ratings
  • 5 Rating Star 68
  • 4 Rating Star 31
  • 3 Rating Star 14
  • 1 Rating Star 8
  • 2 Rating Star 7

A wonderfully rich and filling alfredo, not for those watching their waistlines.

cook:
30 mins
total:
30 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.

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  • In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.

  • Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Nutrition Facts

928.32 calories; 16.01 g protein; 46.89 g carbohydrates; 1.95 g dietary-fiber; 2.24 g sugars; 77.16 g fat; 47.61 g saturated-fat; 275.28 mg cholesterol; 2863.24 IU vitamin-a-iu; 5.28 mg niacin-equivalents; 0.13 mg vitamin-b6; 1.07 mg vitamin-c; 121.08 mcg folate; 287.97 mg calcium; 1.8 mg iron; 45.64 mg magnesium; 254.99 mg potassium; 290.16 mg sodium; 0.05 mg thiamin; 694.47 calories-from-fat; 19 percent-of-calories-from-carbs; 73 percent-of-calories-from-fat; 6 percent-of-calories-from-protein; 45 percent-of-calories-from-sat-fat


Reviews (98)

Read All Reviews

Most helpful positive review

TRISTA5
06/17/2005
OMG!!!!!!! MMMMMM. I changed it a little. I cooked 5 boneless skinless ckn breasts and cut into small pieces. I cut the cream to 2 pints but used 1 cube butter. I also added 1 TBSP minced garlic. I used 6 oz romano and 6 oz parmesan instead. I stirred in the ckn when the sauce was about done added some salt and lots of pepper. This is soooooo good.
(57)

Most helpful critical review

Anonymous
01/31/2011
WAY Too much cream. Not a fan
(6)
128 Ratings
  • 5 Rating Star 68
  • 4 Rating Star 31
  • 3 Rating Star 14
  • 1 Rating Star 8
  • 2 Rating Star 7
~TAYLOR~
09/13/2008
Cut the cream down to 2 pints double the cheese (we used half Romano/half Parm) sub white pepper for black up the pinch of nutmeg to about 1/4 tsp. add a clove of crushed garlic to the sauce garnish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle!
(124)
TRISTA5
06/17/2005
OMG!!!!!!! MMMMMM. I changed it a little. I cooked 5 boneless skinless ckn breasts and cut into small pieces. I cut the cream to 2 pints but used 1 cube butter. I also added 1 TBSP minced garlic. I used 6 oz romano and 6 oz parmesan instead. I stirred in the ckn when the sauce was about done added some salt and lots of pepper. This is soooooo good.
(57)
Anonymous
05/10/2005
It's a good base to start with but if you make the dish exactly as the recipe says it is extremely bland. The amount of cheese needs to be DOUBLED and it needs salt. I add shrimp to it which helps as well. It's just alright. I certainly wouldn't "die" for it!
(50)
Anonymous
06/06/2003
I love this alfredo sauce this is how we make it at the restaurant I work at.
(18)
Anonymous
07/28/2004
You weren't kidding when you said VERY RICH. Delicious recipe. Just a note... the sauce takes quite awhile to get its thickness so plan ahead!
(17)
hartsellem
01/03/2011
All I had was 1/2 & 1/2 it didn't thicken up so I just tossed it all together once the pasta was done brought the whole thing up to a boil then took it off the heat & let it cool so the sauce would thicken. I'm pregnant & was looking for something bland & creamy - this hit the spot. If I weren't pregnant I probably would have added some garlic.
(13)
KRISTYLEE3
06/14/2003
We absolutely loved this recipe! I am a Fettuccini Alfredo lover and this was the best I've ever tasted. Very rich and very fattening! It was wonderful. Can't wait to make it again!
(13)
Leah Briggs
05/26/2007
This turned out really tasty. I changed it up a bit. I cooked some chopped garlic in butter and olive oil before I added the cream. I used 1 quart of heavy cream and 1 pint of fat free half and half a mixture of shredded parmesan and Romano cheeses cooked chicken and some fresh parsley to finish it off. The finished dish definitely needs a bit of salt. Overall a decent alfredo recipe.
(10)
MADISONLIBERTY
01/07/2009
As written I am giving this a 3 stars. I used 1 quart of whipping cream a T chopped garlic and almost 1 1/2 cups Parmesan/Romano cheese. I also added salt to taste and it was really good! I would say 4 stars with the changes. Doubt I will make very often though because of the fat and calories. Thanks for sharing!
(9)