To Die For Fettuccini Alfredo

To Die For Fettuccini Alfredo

74

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

Ingredients

30 m {{adjustedServings}} servings 928 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 928 kcal
  • 46%
  • Fat:
  • 77.2 g
  • 119%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 275 mg
  • 92%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
  2. 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.
  3. Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.
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Reviews

74
  1. 96 Ratings

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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...

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...

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 h...