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To Die For Fettuccine Alfredo
October 13, 2006

i chose this recipe because it had the best reviews. and it really is very very good. i scaled down the recipe to 4 servings, but beware because the pasta it calls for is WAY too much, especially if you like a lot of sauce. my recommendation is to make the sauce according to this recipe's scale but make the amount of pasta according to the pasta box/label. i also love garlic in my alfredo so i minced about 5 cloves of garlic and added it to the sauce. also make sure that you are watching the sauce at all times and stirring often because the sauce tends to stick at the bottom and curdle there. also added chicken strips sauteed in butter and lawry's garlic salt, which added the saltiness the dish needed, since i made the sauce a little more on the bland side. i made it once with margarine and half and half to skim calories but it does not turn out that well. it tends to congeal and is not as creamy or thick so if you're looking to skim calories, this is not the recipe to do it with. my husband who is obsessed with alfredo thinks it is the best he's ever had. we love alfredo and thought olive garden had the best, but now we will be making this at home. very simple recipe, and love that all the ingredients are so accessible, and doesn't require an egg!

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