Reviewed: Nov. 19, 2009

Wow, super tasty. I also did not remove the garlic as I used 3 cloves diced and added a can of mushrooms. Seared some steak and sliced on top with crumbled bacon on top. My boyfriend devoured it!

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Sheily

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 26, 2009

I thought the sauce was so yummy! I ended up getting seafood stuffed mozzerella tortellini and my friend said she could smell it out in the parking lot. Next time I won't use as much blue cheese it gave it more of a zestier flavor than I care for and I added some more garlic.

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EnchantedDreams

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Reviewed: Oct. 26, 2009

This was good but a little too blue cheesy for my tastes. I'll probably make it again but just add a sprinkle of blue cheese to the sauce for a little flavor instead of the over powering blue cheese flavor this sauce had. I served it over artichoke raviolis from Trader Joe's.

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Stephanie

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Sep. 27, 2009

Good- husband gave it 4 stars- son 1 1/2- - would cut down on ital. seas.- added more liquid as mine became to thick to cover pasta- if i were to make again i would definitely make changes- this review is based on actual recipe- worth another shot as we love blue cheese-- thx

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Sep. 24, 2009

Best alfredo we've had! The blue cheese just makes it something special. I sauted a few chicken tenders with the garlic, and added them back in once the sauce had thickened. I added sauted mushrooms as well. Subbed a can of chicken broth and about a cup of milk for the cream to lighten the dish a little. Taste before adding too much salt as the cheeses will really impart a lot of flavor. This is a new favorite!!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 17, 2009

It was quite nice but a couple of points to add. when it says 115g blue cheese, make sure you dont use too strong blue cheese like stilton, otherwise the sauce will be overpowering. I reccomend not melting the parmesan, and just sprinkling it on top the pasta when serving, with some chopped fresh parsley. It was nice though, i served it with penne, some parma ham and rocket. Any leftover sauce is great mixed in with mash.

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Mar. 1, 2009

This is a very delicious recipe! It really is something you could cook on a busy night. It was so simple and delicious. I didn't take the sliced garlic out because we love garlic. It has a nice mix of cream and bleu cheese.

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UFANGEL

Cooking Level: Expert

Living In: Gainesville, Florida, USA

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Reviewed: Feb. 5, 2009

This was pretty good. The sauce was not bleu cheese heavy. I ate with Buffalo chicken strips. They were a nice pair.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 29, 2008

WOW, this is SO easy and also easy to play around with and alter ingredients to your taste.

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Rachel

Cooking Level: Beginning

Home Town: Paducah, Kentucky, USA

Living In: Craig, Alaska, USA

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Reviewed: Sep. 25, 2008

Ick - my husband did not like this at all.

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JacksMama

Cooking Level: Intermediate

Living In: Forest Grove, Oregon, USA

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Reviewed: Aug. 22, 2008

Really good! At first I was nervous because the sauce was a little watery, but it thickened up on its own. Blue cheese taste wasn't overwhelming, and I liked the amount of seasoning called for.

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PSUgirl

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 25, 2008

I loved this so so so much!! My husband and I made this dish for company. I used galic salt and lemon pepper with the italian seasoning. I also cooked up some chicken and sauted mushrooms and mixed it right into the sausce...it was amazing. I served it with a garlic baguette and steamed broccoli. Will make again and again and again!!

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Hollie Mae

Cooking Level: Expert

Home Town: Gaylord, Michigan, USA

Living In: Kaneohe, Hawaii, USA

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Reviewed: May 21, 2008

.. i made it with my boyfriend who eats anything.. he ate this but whined the whole time. sorry for the bad reveiw.

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tanya22

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2008

I love a recipe that my picky children will eat, and they loved this! I simplified things by sauteing the garlic and just adding the cheeses and cream into the same pan. (no need to reserve and seperate). Like other reviewers I used fresh lump crab meat from the fish counter, and also threw in a couple of tablespoons of real bacon bits. It was all very impressive and the family raved.I would serve this to special guests (maybe using lobster meat and fried crumbled pancetta instead...MMM)

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TRACYCOOK

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Reviewed: Feb. 18, 2008

I was on a mission to make 'Buffalo Wing pasta', and I thought this was a very good base recipe for my blue cheese cream sauce. I sauted diced chicken, celery, and onion until caramelized, added a few tbsp white wine, then added 1-2 tbsp. butter and approx. 1/4c Frank's Red Hot sauce. I opted to use gorgonzola to tone it down a just bit, and also used Herbes de Provence instead of italian seasoning (prefer thyme with chicken). We thought it was great tossed with linguini. Not exactly something you would expect to be served at a bar while watching football, but it definitely satisfied our craving for 'bad' finger food and great pasta at the same time.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 15, 2008

This recipe was AMAZING. Best alfredo sauce I have ever had. Will definately make many many more times.

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babs08

Cooking Level: Intermediate

Home Town: Mauston, Wisconsin, USA

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Reviewed: Jan. 3, 2008

Excellent pasta recipe! Very rich and creamy. I added alittle chopped onion and sundried tomatoes to mine.

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pjcat77

Cooking Level: Intermediate

Home Town: Plain, Wisconsin, USA

Living In: Oregon, Wisconsin, USA

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Reviewed: Dec. 14, 2007

I made this recipe as written, only adding sauteed shrimp and crab meat. The blue cheese (which I love) was way too overpowering. The recipe may be better adding only a third of the blue cheese.

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tia a

Cooking Level: Intermediate

Home Town: Hillsboro, Ohio, USA

Living In: Davenport, Iowa, USA

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Reviewed: Nov. 11, 2007

After reading other reviews to make this I doubled the amount of cheeses and put only 1 cup of fat free 1/2 and 1/2 instead of the heavy cream for 8 oz of dry pasta. I also put in a can of mushrooms as someone suggested and that was an excellent idea. It was still a hair runny, so I combined the pasta with the sauce and let it sit for 5-10 minutes covered before eating. Then the sauce stuck to the pasta nicely. Very good change for pasta.

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DECAR48

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Reviewed: Oct. 20, 2007

Well I thought this was just 'ok-ish' - it kinda stunk (guess thats the blue cheese & parmesan effect)..my daughter hated it - took one bite and couldnt eat it. I put the leftovers in the fridge but the dog will be eating them.

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