Fettucine Alfredo

Page 245

Cuisine: French | Course Type: Main Courses

(2 reviews)

Tags: pasta

Recipe Review

This very rich sauce with cream, butter and parmesan cheese, cooked up just as the directions said, and richly coated the fettuccine noodles. We used just under the amount of Parmesan cheese called for, anymore would have been too salty, and were glad that we added no salt to either the sauce or the pasta water. The only off note was the parsley garnish, I should have tasted it; it was harsh and felt like thistle tips going down. It is the best Fettuccine Alfredo recipe we have cooked so far.

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