This is better than most full-fat fettuccine recipes I've had. No joke. It's so rich and cream. The portion is a little on the small side, and since it's so good you really want more, but ultimately I was beyond impressed. It's also extremely easy to make. Two thumbs up!
we've also started with the 1990s recipe ( http://www.myrecipes.com/recipe/fettuccine-alfredo-0 ) but like minor changes in this version. made to recipe without the salt. if anything it's a bit too cheesy!
This is delicious. Easier to put together and creamier than CL's Fettuccine Alfredo with Bacon that I have been making. I added 1/2 cup peas cooked in the boiling pasta water and 2 strips of bacon cooked crispy and chopped instead of the extra Parmesan cheese on top that this recipe calls for. Equals about the same calorie count. Be sure to save some of the pasta water to thin the sauce if needed. Served with CL's Asparagus with Tomato and Feta in the March 2014 issue. Makes a very satisfying meal.
I was extremely skeptical, but for a lighter version this was a pleasant surprise! I'm not sure I would eat it as a plain dish, but I used a smaller portion (about 1/2-2/3 of a cup) with a smaller portion of CL's Eggplant Parmesan which still made the whole meal only around 500 calories!
My family and I are pretty picky when it comes to Alfredo sauce. This time we all loved the flavor of the cheese mixed with the subtle flavor of all three types of mushrooms. Will be making it again soon for sure.
Yum - the whole family loves this. We cut back on some of the cheese and typically use rotini for the little ones.
This is the recipe way back in 1994 that convinced me to subscribe to Cooking Light magazine!!! It is a staple in our house and I use the alfredo sauce as a base for other sauces/recipes. This sauce is easy to put together and is delicious!!!