Restaurant-style creamy fettucine

    (147)
    20 min

    A velvety, creamy pasta sauce for fettucine made with cream cheese, butter, milk and double cream with piquant touches of lemon pepper and garlic salt. Serve with a crisp spinach or rocket salad and fresh, crusty bread.


    138 people made this

    Ingredients
    Serves: 4 

    • 110g butter
    • 170g cream cheese
    • 90ml double cream
    • 90ml milk
    • garlic salt to taste
    • lemon pepper to taste
    • 450g fettuccine pasta

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted watter to the boil. Add pasta to pot and cook until tender, about 8 minutes. Drain.
    2. Combine the butter, cream cheese, double cream and milk in a saucepan. Season with garlic salt and lemon pepper, to taste. Bring to the low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over pasta.
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    Reviews & ratings
    Average global rating:
    (147)

    Reviews in English (117)

    by
    189

    waaaaay TOO cream cheesy........not REAL italian alfredo. That can NOT be the olive garden recipe. I know for a fact they use real garlic and parmesan. Try this- it's MUCH closer..... 1 pint heavy cream, (1/2 and 1/2 is good too) 1/2 cup real butter, 2 tblsp. cream cheese, 3/4 cup of shredded parmesan, 1 large or 2 small cloves garlic chopped. Simmer all ing. (except parmesan) on LOW for atleast 20 minutes (stir occasionally) - add parmesan last, melt completely, then season to taste with salt and pepper.  -  03 Oct 2006  (Review from Allrecipes US | Canada)

    by
    102

    uhm~??~ regarding the last comment posted... this must be Fazzoli's recipe. My Husband is a Director of Operations for the O.G. restaurants and I can assure you although this is a good recipe.. this is not there's. It's missing a few very important ingredients like for starters PARMESAN CHEESE and the OG's would be hard to 'exactly' duplicate as they have a few secret ingredients (sorry) .. and no cream cheese @ all... I was looking for a lighter sauce that is not as heavy .. and this was good but I did add Parmesan and no garlic 'salt'.. just a lot of fresh garlic and it was good. .. and quick.. thnks!  -  18 Mar 2008  (Review from Allrecipes US | Canada)

    by
    71

    Disgusting! I have no idea how so many people rated this so highly! I decreased the cream cheese to 1/2 cup and used heavy cream instead of half and half but it still tasted SWEET and overpoweringly of cream cheese! When I think of Alfredo sauce, I think garlicy, not sweet! I couldn't eat this and add to add A LOT of spices and crushed red pepper just to make it somewhat edible for my husband. My husband said that the "restaurant" this recipe came from must have gone out of business if the rest of the food was this bad.  -  10 Feb 2006  (Review from Allrecipes US | Canada)

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