Wow, it was really good! The only thing I did differently are: 1. Simmer cream before adding cheese, 2. Add 2 cloves of garlic, 3. Use unsalted butter (for baking) and add some sea salt, 4. Shred fresh permesan cheese and add small chunks at a time. Another thing that is important is to use a quality pan (with thick bottom) so that the cheese won't burn.

Reviewed On: Jan. 24, 2007

It was OK. As someone else mentioned, it did taste a little sour. I think I would use more permesan cheese and less gorgonzola next time. It could become a great sauce if you tweak a little.

Reviewed On: Jan. 23, 2007

I had this souce for dinner tonight with home-made fettucine. My husband loved it, but it was just average for me. The sauce seemed a little bland but it might have been because I ate it over freshly-made pasta (which is much thicker than the store-bought dry noodles). Next time, I will try thickening the sauce with permesan cheese and maybe add more garlic for flavors.

Reviewed On: Jan. 14, 2007