Easy Fettuccine Alfredo

I made this alfredo sauce recipe to go with ravioli I bought elsewhere. The sauce was amazing. I can't imagine why anyone wouldn't like this. I never eat heavy foods, though, and this is about as heavy as I can handle without gagging a little :-) I served it to my husband and another couple and everyone really loved it. Will definitely make again.

I made this alfredo sauce recipe to go with ravioli I bought elsewhere. The sauce was amazing. I can't imagine why anyone wouldn't like this. I never eat heavy foods, though, and this is about as heavy as I can handle without gagging a little :-) I served it to my husband and another couple and everyone really loved it. Will definitely make again.

Fettucini Garbaggio If you can't prepare a very, very simple classic, don't thicken broth with corn starch and pretend that it's butter and cream. I would rather eat real Fettuccine Alfredo once a year than to eat this tricked out imitation weekly. Pros: None, it's a travesty. Cons: Alfredo would roll over in his grave.

Good, quick weeknight recipeWe added steamed broccoli and some roasted red peppers. This was great as leftovers the next day for lunch too.

Good, quick weeknight recipe We added steamed broccoli and some roasted red peppers. This was great as leftovers the next day for lunch too.

I have been making this recipe since it first appeared in the September, 1998 edition of Eating Well magazine. I stick with the ingredients in the basic sauce recipe and sometimes add chicken or shrimp as well as various veges like summer squash, peas, spinach, mushrooms, or broccoli. It is definitely not the same as restaurant-style alfredo, but it makes a delicious substitute for those trying to cut the fat from their diet. To thicken the sauce, I whisk in a little flour after it comes out of the blender. I also use a little more cream cheese - 3-4 tablespoons versus the 2 tablespoons called for in the recipe. A versatile dish and popular with the whole family!

I have been making this recipe since it first appeared in the September, 1998 edition of Eating Well magazine. I stick with the ingredients in the basic sauce recipe and sometimes add chicken or shrimp as well as various veges like summer squash, peas, spinach, mushrooms, or broccoli. It is definitely not the same as restaurant-style alfredo, but it makes a delicious substitute for those trying to cut the fat from their diet. To thicken the sauce, I whisk in a little flour after it comes out of the blender. I also use a little more cream cheese - 3-4 tablespoons versus the 2 tablespoons called for in the recipe. A versatile dish and popular with the whole family!

YUMMY, YUMMY, YUMMY! I really enjoyed this. It was so delicious. While it took time to simmer the milk and garlic, it was very-much-so worth it. I added to the sauce fresh mushrooms and shredded zucchini. I also changed the seasonings and added two teaspoons black pepper, a pinch of cayenne pepper, and a teaspoon of sea salt. The sauce is not thick like the preservative loaded store brand, but that is OK because I like the freshness of it. Thanks again for another fabulous recipe.