Comments on: Fettuccine Alfredo

By: Laura

Laura — Fri, 09 Oct 2026 04:44:54 +0000

Could the sauce be made ahead and refrigerated for a day or 2?

By: Donna

Donna — Thu, 13 Aug 2026 15:41:25 +0000

In reply to Dianne.

The amount if heavy cream and butter would not make this a healthy recipe for a heart patient. Look fir recipes that use a roux and low fat milk to get the cream without all of that fat
This is an excellent recipe though abd healthier than using a pre jarred sauce with chemicals. Great for an occasional splurge on calories

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Mon, 16 Mar 2026 19:52:46 +0000

In reply to Thorian. So glad you loved it, Thorian!

By: Thorian

Thorian — Fri, 13 Mar 2026 02:53:04 +0000

Wonderful!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 13 Feb 2026 16:26:26 +0000

In reply to Katrina. Hi Katrina, if you've already tossed the sauce with pasta, it won't be super saucy when you reheat, as the pasta will absorb a lot of the moisture. If you'd like to make the sauce ahead and then reheat, I'd warm it gently over low heat on the stove to prevent splitting.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 13 Feb 2026 15:30:29 +0000

In reply to Aliistair.

Hi, shoot us an email at hello@loveandlemons.com and we can help!

By: Aliistair

Aliistair — Thu, 12 Feb 2026 19:14:06 +0000

I dont see a way to sign in to my account

By: Katrina

Katrina — Tue, 10 Feb 2026 22:10:15 +0000

How do you make sure the sauce doesn’t split when re-heating?

By: amelia

amelia — Sat, 22 Nov 2025 13:29:07 +0000

wonderful my dad cant eat red sauce so this was a great alternative!

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 17 Nov 2025 18:04:04 +0000

In reply to Alison. Hi Alison, I haven't tried, but I have a feeling it would be grainy when it thaws.