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Alfredo Mostaccioli

Alfredo Mostaccioli

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Kimber

Kimber

My friends love this Alfredo sauce and it can be used with any type pasta that will hold sauce well. I've also used this as a base for making a white pizza and it is excellent! Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 467 mg
  • 19%

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. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
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Reviews

Chase Greene
232

Chase Greene

8/18/2006

My reason for not giving it a five is due to the fact that the recipe should tell the novice cook to let the sauce sit for a moment so that it will get a bit thicker. I put it in directly with the pasta(as listed in the directions), and for the first 5 mins had pasta soup. It eventually thickened up, and had great consistency. On the "taste" end of things, I thought the sauce was awesome. I'm being serious. Now, I'm a big fan of the Alfredo from Olive Garden, and anyone who eats there regularly will know what I'm talking about. I'll have to say, this version is second to Olive Garden's. I was more than pleasantly surprised. Anyone who loves some good ol' Alfredo, definately try this one out. Also, I added extra parmesan to the sauce. It was magnifico!

CURTISLEE
86

CURTISLEE

12/14/2005

I have one major complaint: The recipe doesn't make enough sauce! Eight servings? No way. At least not with the size servings we have at my house. There were 2 1/2 servings at best. Next time I will triple or quadruple this. I reduced the salt by half and it was ever so slightly salt top-heavy, probably because the butter I used was salted. But that is a minor, easily corrected issue. And it's a common reason why recipes come out too salty. As another reviewer recommended, another reason that it might be too salty for some is if one uses the off the shelf parmesan cheese. Since it's such a major ingredient, spring for the fresh stuff. I used freshly grated asiago cheese, and it was spectacular. I thawed and microwaved a couple of chicken breast cutlets. Slicing the chicken in long pieces makes for a nice appearance if one places the cutlet on the pasta in it's original shape--not to mention a great recipe enhancer, making the pasta a full-on meal. Pasta, chicken, sauce, in that order. What a meal!

BENAMB
80

BENAMB

12/5/2004

With this recipe the alfredo sauce is to die for, however the type of pasta that is mentioned in this recipe is not good. Mostaccioli is a heavy pasta that does not work well with the alfredo sauce. When I make this sauce I use Fettuccini. The Fettuccini makes this dish one of the bests.

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