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    You are in: Home / Recipes / To Die for Fettuccine Alfredo Recipe
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    To Die for Fettuccine Alfredo

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    msjill111's Note:

    This recipe is from Erin M Seelert from Allrecipes. It's the best around however I have altered her recipe just a little so there's a little more sauce-I like extra to dip bread sticks in. It's very creamy but the butter does break it down when reheated but if you add some milk or cream to it it perks right back up. I make it and put it all in a crockpot and keep on warm for neighborhood parties and such-it keeps it from breaking down fast. I usually make it an hour or so ahead of time and by the time I get where I'm going it's perfect. If you feel that it's not thickening up fast enough turn heat up. I'ave also added shrimp to this recipe and it was great!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of lightly salted water to a boil. Add fettuccine and cook 8-10 minutes or until al dente: drain.
    2. 2
      In a large saucepan, melt butter into cream over low heat.
    3. 3
      Add salt, pepper and garlic salt.
    4. 4
      Stir in cheese over meduim heat until melted, this will thicken the sauce.
    5. 5
      At this point is when I take a few spoonfuls out for dipping bread.
    6. 6
      Add pasta to the sauce.
    7. 7
      Use enough of the pasta so that all the sauce is used and the pasta is thoroughly coated.
    8. 8
      Serve immediately.

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    Ratings & Reviews:

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    Nutritional Facts for To Die for Fettuccine Alfredo

    Serving Size: 1 (120 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 723.0
     
    Calories from Fat 515
    71%
    Total Fat 57.2 g
    88%
    Saturated Fat 35.2 g
    176%
    Cholesterol 216.1 mg
    72%
    Sodium 678.5 mg
    28%
    Total Carbohydrate 33.5 g
    11%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.1 g
    4%
    Protein 20.1 g
    40%

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