Really Creamy Fettuccine Alfredo

Really Creamy Fettuccine Alfredo

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"We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo."

Ingredients

15 m {{adjustedServings}} servings 680 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 680 kcal
  • 34%
  • Fat:
  • 48.2 g
  • 74%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.
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Reviews

143
  1. 183 Ratings

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I used butter instead of margerine and I sauteed some fresh minced garlic and onion in with the butter before adding the other ingredients. I added A LOT more milk to get the sauce to the consis...

Delicious! Here's what I did... I used 8 oz of medium shell pasta, 2 ounces cream cheese, 2/3 cup parmesean, 1/4 c half and half and a few tablespoons of margerine. I added more parmesean as the...

Very tasty sauce. I ended up throwing in some red onions as well. I found adding a bit of lemon juice (about two caps' full) helped deplete the clumping, much like it does in fondue.