Comfort Fettuccine Alfredo

I have been making Fettuccine Alfredo this way for as long as I can remember. I found this recipe in a (If I can remember correctly) small paper back edition of McCall's. It's an easy, delicious recipe and I highly recommend it to anyone looking for a recipe for Fettuccine Alfredo. I have seen many recipes for this, some using cream cheese, others using milk. None will satisfy you like this recipe. Great job Denise!<br/>Just a recommendation: I keep an oven-proof bowl in the oven on low to medium so that when you are ready to serve, just pour the contents of your pan into the waiting bowl. It will keep your cream and butter from separating.

I've followed a recipe similar to this for 25 years, from the Sebastiani Family Cookbook. It calls for 1 cube of butter , 1/4 cup whipping cream, and 1/2 cup grated Parmesan for 1 lb. of pasta. The butter and cream are creamed, the cheese incorporated a little at a time and no heating is required at all, so it makes it a little easier in that respect, and the sauce can be made ahead if desired. (And I see no reason to heat it if piping hot pasta is tossed into the sauce, the pasta coats very nicely that way). I add salt, pepper, nutmeg and granulated garlic for spices. After seeing the review about not caring for crab added to this recipe, I was hesitant but I used a good guality lump crabmeat for last night's birthday dinner entree and everyone thought it was excellent. I used maybe a cup of crab and then served more on the side for those guests who desired it. Most thought it was the right amount of crab but some did top with extra. I think it is essential to use high quality crab for good results. I have also often added cooked chicken, and also cooked salmon, and both are excellent (it's an excellent way to use leftovers). I have not tried adding bay shrimp, but this is the basic recipe I use for shrimp scampi, with the addition of large shrimp sauteed in roasted garlic olive oil, white wine, garlic and lemon juice. Actually, I do often scale down the fat calories of the basic recipe using fat free half and half and cream cheese for the cream, and Smart Squeeze for the butter, for a much healthier version, but absolutely nothing beats the real deal for a special occasion. It is hands down the best alfredo sauce that I have ever eaten (and the simplicity is just another big plus)!

This sauce was delicious and easy and quick to make! My family loves alfredo sauce and this one was very tasty! I did use a little less butter(about 1/2 cup) and added about 4 oz. of cream cheese for the other 1/2 cup of butter. I used light cream instead of whipping cream, because that is what I had on hand and it still thickened up nicely and was good and creamy. It must be to die for with whipping cream! This also works well with leftover chicken. I added leftover roast chicken breast to the sauce and my family devoured it-everybody had seconds! This recipe works well with bowtie pasta too. I used Adobo garlic seasoned salt instead of regular salt. I will definitely make this again. Thanks Denise!

I also cut the butter down to 1/4 cup and sprinkled in some garlic powder and ground nutmeg, per others recommendation. AMAZING! I will not make any other alfredo sauce ever again! Tossed in some veggies and made garlic bread on the side. Big hit!

My ABSOLUTE favorite meal is fettuccini Alfredo & let me tell you this is the BEST i've ever had!