Fettucine Alfredo from The America's Test Kitchen Family Cookbook, Revised Edition: A Best Recipe Classic by Corby Kummer and America's Test Kitchen Editors

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Notes about this recipe

  • Analyze on May 16, 2017

    I made this twice; the first time I thought it was okay, but not as good as I thought it could be. The second time, I made it side by side with the Cook's Illustrated Sep/Oct 2005 recipe for Fettuccine Alfredo, and that one is MUCH better. Maybe it's just a better ratio of cheese/cream/butter to pasta, and they also have you reserve a bit of the cream to add towards the end for a fresher flavor. I'd highly recommend that one instead. It's the one that calls for 1.5 cups of cream, 2 Tbsp butter, 9 ounces fresh fettuccine, 1.5 ounces of Parmesan, and 1/8 tsp of nutmeg. I've seen that amazing recipe also re-printed in the America's Test Kitchen Cooking School cookbook and in Best of America's Test Kitchen 2007, so they must think it's their better recipe too :)

  • BethNH on January 17, 2017

    p. 191 None of us cared for this recipe. It had an oddly grainy texture and sweet flavor.

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