I tried this recipe 6 times. Technically, only for the sauce. The first two time the sauce was creamy and yummy. I used both heavy cream (1st) and half/half (2nd). The last 4 times the cream did not thicken. I retried it, trying to get it to thicken and I finally realized why the 1/2/ stars reviewers were not able to get a thick and creamy sauce. Simmering the sauce is the best option, do not bring it to a boil when you add in the cream. Also, the acidity from the toasted garlic also makes the cream crudle up instead of thicken. Don't use half and half if you're going to toast the garlic like you're supposed to. To make this recipe as good as it could be, its best if you stick to heavy cream and low/medium heat.

Reviewed On: May 21, 2009