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Really Creamy Fettuccine Alfredo

Really Creamy Fettuccine Alfredo

  • Cook

    15 m
  • Ready In

    15 m
AMETHYST

AMETHYST

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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

Sarah Jo
86

Sarah Jo

9/26/2012

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 consistancy I wanted and even then, it was too thick as we were eating it which made it unappealing. The flavor was great. I would make this again but I would add something else to thin out this sauce (like maybe chicken broth) and maybe cut back on the cream cheese.

MOLLE888
53

MOLLE888

1/27/2006

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 sauce cooked, added a tablespoon of freshly chopped basil rather than dried, used powdered garlic, then added about 8 ounces of crushed tomatoes. It made a very pretty pink sauce that was outstanding. Thank you for the basics... I wouldn't have tried the ingredients without the blueprint!

KARMANA
47

KARMANA

8/1/2007

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.

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