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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royalewcheese

Living In: Perth, Western Australia, Australia

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Reviewed: Sep. 28, 2007

This was good, except I like a lot of cheese taste. I added an extra 2 ounces of bleu cheese to my leftovers and reheated. This was more to my liking. Next time I will just double the amount of bleu cheese in the recipe.

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hopalongsma

Cooking Level: Intermediate

Living In: Corinth, Kentucky, USA

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Reviewed: Sep. 26, 2007

I'm not a huge fan of blue cheese, but I made this as a xmas present for a relative and he adored it!

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Katie

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 1, 2007

This is a delicious recipe, both as is and also cutting back the blue cheese just slightly. My husband won't eat store bought alfredo sauce after tasting this!

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For King and Prince

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2007

I followed this recipe exactly as it said, and found it to be thin in consistency. I had to let it sit for a while until it seemed to thicken up at which time it was not very hot. I'm a beginner when it comes to cooking, so perhaps more experienced people will be able to fix that. The flavor is excellent, and I will make this again. I think next time I will try to add some lump crab meat to this for something a little different. But I recommend this dish!

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Lazo

Cooking Level: Beginning

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Jul. 18, 2007

We thought this was pretty good, though I made some alteration for what I had on hand. I used half and half instead of cream and added fresh basil, as one reviewer suggested (instead of the italian seasoning). It was fairly thin, but the flavor was pretty good, though not strong.

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Lisa S.

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Reviewed: Jul. 17, 2007

Very good recipe. Here are the alterations that I've made. I used 1 tbsp butter, 3 cloves garlic that I left in, 1 tbsp fresh parsley instead of Italian seasoning, 1/4 c white wine and while the sauce was simmering, I added 1 tsp of flour to thicken it juast a bit. I served it on top of the pasta with additional parmesan cheese. Next time I will add some fresh mushrooms. Thank you for the recipe.

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Alexandra S.

Cooking Level: Expert

Living In: Athens, Attica, Greece

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Reviewed: Jul. 9, 2007

Finally a pasta recipe with some zing. Really love the flavors but one had to like blue cheese. Anyway, sorry I didn't think of this first - thanks.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 5, 2007

I was a little worried about this one after reading some of the reviews but was very pleasantly surprised. The bleu cheese was enough that there was a slight tang to the sauce but it wasn't overwhelming. I added a little flour to the sauce and brought it to a low boil for a minute or two and it thickened without any problem. I also only used 1 teaspoon of Italian Seasoning and the flavoring was perfect for our tastes. My husband and daughter who are not big bleu cheese fans liked it and all three of us cleaned our plates. I'll definitely make this again!

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KPITTS1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Mar. 27, 2007

Tried this recipe because I love blue cheese. Was worried that it would be over powering for my husband who isn't a blue cheese lover (or liker) However, the blue cheese flavor wasn't strong at all. From previous suggestions I halfed the Italian seasonings but I still thought it was too much. I might just try parsley next time.

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Stacy Paw

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Reviewed: Mar. 2, 2007

I used feta as well as blue cheese and my man and I loved it!

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STEPHYD143

Home Town: Puyallup, Washington, USA

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Reviewed: Feb. 16, 2007

Needed a quick meal and this fit the bill as I had some leftover Blue Cheese Butter from the other night. Added heavy cream and it became the perfect Alfredo blue. Will make again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jan. 4, 2007

This was not very good at all. I'm a big blue cheese fan, so I was expecting great things. I made it twice, following the directions exactly the first time. It was extremely runny, wouldnt thicken up regardless of how long I let it set, and it basically tasted like melted blue cheese with too much italian seasoning mixed in. The second time I used less cream, switched to gorgonzola cheese, used half the italian seasoning and added some oregano and 2 more cloves of garlic. It was a little better, but definitely not worth making again.

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DREWIEKC

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Jan. 1, 2007

I love this recipe! I added some artichoke hearts, mushrooms, and shrimp. I was to die for! Instead of the italian seasoning, I added parsley instead. We loved it.

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Brittany

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Reviewed: Dec. 15, 2006

This recipe was given to me by a friend who found it here. I don't like bleu cheese so knew I'd be altering the recipe right off. The recipe as written is probably very good, but I wanted to personalize it. I drained the cooked pasta to barely al dente. Then reserved about 3/4 cup of the starchy water to mix into a cheese base of aged romano, sharp white cheddar, cream cheese, and milk. I simmered these for a while and added about 1-1/2 tsps of corn starch. I went really decadent and added lobster (about 2 lbs)that I first quickly sauted in butter and white wine and white pepper to the finished result. I then put it all into a baking dish and added buttered Rits cracker meal to the top. Served it with asparagus on the side. Yummy!

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Dec. 3, 2006

I am sorry - This was terrible in my opinion. My whole family did not finish it = and I ended up apologizing and we made sandwiched instead and threw the whole thing out. Not for me! Sorry - maybe it is an aquired taste. I am also a blue cheese lover - so who knows!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Nov. 12, 2006

I wanted to like this but thought it was really bland. Oddly enough, I could barely taste the blue cheese. I used only half the italian seasoning and it was still overpowering. Also, even after the leftovers were refrigerated, the sauce stayed liquid - it never thickened to a sauce consistency.

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RAVEN321

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Reviewed: Oct. 1, 2006

I made this for 8 (including myself) college students and it went off great. Not a lot of people enjoy Alfredo sauce, but this was just amazing. For us college students, we ran out of pasta before we ran out of sauce. I scaled this for 10 people and we still ran short. If you're going to make this for a group of hungry people (as you should always cook for), make more pasta than you think you'll need. There will always be that one person who will eat 2-3 times the regular serving of pasta.

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Ali Karbassi

Cooking Level: Intermediate

Home Town: Monroe, Wisconsin, USA

Living In: Platteville, Wisconsin, USA

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Reviewed: Sep. 17, 2006

Wow! What a yummy recipe. I made this for my bf and a good friend (who specifically requested alfredo) and they loved it! The garlic oil really adds a lot of flavor, and I belive, makes the dish. I suppose you could use gorgonzola in place of bleu cheese if you prefer a milder flavor (gorgonzola is milder than bleu).... This tastes just like Stouffer's fettuccini alfredo! I think next time, I'll experiment by using green fettuccini!Serve with an Olive Garden salad (I made my own version) and garlic breadsticks (be sure to dip them in the sauce - yum!). This one's a keeper!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Aug. 25, 2006

I thought this was a fantastic recipe. Its the first fettucini I've ever made, and it turned out great. I did make a few changes as I went along, though, including sizing it down to 2 servings. I left the garlic in, since I love garlic, and instead of Italian seasoning I used about a half dozen fresh basil leaves, chopped. I used half and half instead of cream, and it worked fine, might even have been better. And last! After I tossed the sauce and pasta together, I cut up a ripe tomato and a couple green onions and stirred them in. Really a wonderful dish, and one I'd serve to company.

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VALIERRAN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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