YUM. I have been making fettuccine Alfredo for years and this recipe is so much better and more fool proof than mine. This pasta reheats nicely the next day with a splash of cream. Should note: This recipe does NOT work with cream that is less than 18% mf.
While making this I worried it wouldn't be like Olive Garden's, but it did taste like it after I let it cool down for a while. I used double cream instead of heavy cream since I'm in the UK currently, and I only used half a pint of it. I used the recipe as a loose guide and followed most of the instructions but adjusted until it suited my taste, which probably has less to do with the recipe and more to do with my measuring. I chose to keep the cream cheese to the 2 tablespoons suggested, but I did add a little more when I worried I had screwed it up. As I got closer to finishing the recipe it began tasting more and more like Olive Garden's. I have a reeeally sensitive palate and I would say this is pretty darn close to Olive Garden's Fettucine Alfredo! Love this recipe and with a little more of my tweaking I hope to get it to where I want it.
I've never cooked before and this meal turned out to be a complete success. I'm not sure how it compares to Olive Garden's pasta because it's been so long since I ate there, but it tasted absolutely amazing! I also added chicken and broccoli to this meal, however, I would leave the chicken out next time because it takes away from the texture of the meal.
Excellent!!!! We think it's even better than the restaurant!
i took the advice of a few others and deleted the butter but increased the cream cheese to 8 oz -- it was sooooooooooo good. what was supposed to feed six wound up feeding 3 -- so much for what i had planned on having for lunch the next day.
This is great, my family loves it so much I double the recipe.
This is so good. I made this for our dinner tonight along with an Italian lettuce salad and garlic bread. The sauce is very rich, but its great alfredo. I took the advice of other reviewers and added double the garlic powder and 8 oz. of cream cheese. I plan on making this again, maybe adding chicken or shrimp to change it up a bit. Thank you so much for sharing this with us, its delicious.
I, like others, added 8oz of cream cheese and doubled the garlic salt to 2 tsp. I sauteed some mushrooms and added them into the sauce. It was awesome! Very comparable to the original.
I didn't have fettuccine on hand so I tried to substitute with spaghetti noodles. At the same time I also strayed from the recipe and instead of 2 tblspns I used 8oz of cream cheese. So in the end it had a very, very cream cheese taste to it so if your going to use spaghetti go with less cream cheese. After a while though (stirring it over and over in the noodles) it did taste pretty good. I can't wait to retry this with the right noodles.
I use the whole 8 oz of cream cheese. It makes all the difference!