Reviewed: Jun. 12, 2009

I did like it, except, if you're using fresh grated parmesan (as I did), you'll find it very salty, I will recomend to not add salt until the very end you may not even need it, and the parsley it proved to be too much, I would just add some on top when is being served, I will try it again, hopefully is better next time.

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Maggy

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 9, 2009

doubled recipe but had to use dried parsley. still came out great however next time i will half the salt

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FOOZALG

Cooking Level: Intermediate

Home Town: Pelham, New Hampshire, USA

Living In: New Ipswich, New Hampshire, USA

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Reviewed: Jun. 2, 2009

I have searched for the perfect fettucinne recipe. I have finally found it.

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mkrek

Cooking Level: Intermediate

Living In: Hamilton, Ohio, USA

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Reviewed: May 12, 2009

I thought this was great...added chicken to it. Next time will double the sauce though.

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cblanch

Cooking Level: Intermediate

Home Town: Romeo, Michigan, USA

Living In: Defiance, Ohio, USA

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Reviewed: May 12, 2009

Love! Love! Love this recipe! The only thing I change is adding more parmesan cheese if I want it thicker but I don't always do that. Remember the suace will thicken as it sits. I have also used this sauce as a pizza sauce and I have even frozen it. If you freeze it, DON'T defrost in microwave. It must be reheated using warm water and then over the stove to prevent seperating. SO GOOD!!

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Jennifer

Cooking Level: Intermediate

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Reviewed: May 9, 2009

This recipe is fantastic. I personally use a little more cheese and use half asiago and half parmesan. I have also tried making it and adding a small can of diced or crushed tomatoes at the end. It is great cooked anyway. The only downfall I have found is it does not make good leftovers, but there are almost never any.

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Kyle25nluvnit

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Reviewed: May 6, 2009

This was good, the only reason I didn't give it more...I would have used twice the sauce. The noodles recommended were difficult to find. But this is a very adaptable recipe!! Many things can be variated. Thanks.

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Jennifer

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Reviewed: May 4, 2009

Very Tasty, tasted like restaurant white sauce, but a little better I think. I used linguini pasta, and I added grilled chicken breast and broccoli. A very nice sauce, I'll make it again

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dennisyoung

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Reviewed: Apr. 30, 2009

We did this with Linguini and Broccoli. It was super tasty. I saw from the picture that it may have not been a very thick sauce and that was my only complaint. If it were a little thicker, it would have coated the noodles a bit more and might have been a more present flavor. I will definately make it again with a little less noodles and a little more cheese to see if that helps. Thanks for sharing! My husband kept saying, "no really, it's really good." Makes me wonder what he means when he just says, "yeah, it's great."

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Apr. 29, 2009

Very simple. Very quick. Very good.

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AllrecipesDarlis

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 25, 2009

pretty good. I like pasta but gotta have more in it than noodles and sauce. So I added chicken, crispy fried bacon, more parm. cheese and a little broccoli. Sauce was great!

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crystal

Cooking Level: Expert

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Reviewed: Apr. 24, 2009

Taste was pretty good. Other reviews were right - the sauce was only enough for about 3 servings, not 8. Next time, I'll reduce the Parmesan cheese a bit too.

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JOSHKARENWOLFE

Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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Reviewed: Apr. 24, 2009

Quick and easy to put together. I halved the Alfredo sauce and used it over a leftover serving of spaghetti, but if you can't find mostaccioli, use penne rigate, or any type of pasta. Used half-and-half ("coffee cream" in Canada), added some sliced mushrooms, and used some dried oregano since I didn't have fresh parsley. BTW, there's no way the amounts shown will make enough for 8 servings of sauce.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Apr. 7, 2009

Delicious! And very easy to make! I made this exactly as directed, & it turned out fabulous! One note though, it does make quite a bit, so you may want to cut it in 1/2 for a smaller family!

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jace's_mommy

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 7, 2009

This was fantastic! I did alter the recipe a bit: used half and half rather than heavy cream and more parmesan cheese than the recipe called for. It was a little greasy so next time I will try reducing the amount of butter to maybe 1/3 of a cup. Served it with chicken. MMMMM...oh so good!

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Julie2428

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

Awesome! I sauteed slices of chicken, broccoli, and mushrooms and added to this dish. Perfection!

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Mar. 26, 2009

Easy to make, a few ingredients, delicious. I just wish the sauce was a little thicker. Even when I let it sit for awhile, it never thickened up a lot. I used half the amount of pasta and doubled up on the sauce. Thanks.

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xdancingthrusundayx

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Reviewed: Mar. 15, 2009

Yumm! I used dried parsley since I didn't have any fresh on hand. I would recommend penne pasta since the groves on it hold sauce better. This sauce was delicious and so easy to make! I'll definitely make it again! I can't wait to try it with variations of pasta shapes and maybe add some chicken, peas, and mushrooms. There are many possibilities!

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TrinaD@10uhC

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Mar. 14, 2009

love it delicious, and fast

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venshida

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Reviewed: Mar. 13, 2009

I would make this again. It had wonderful taste. Although, I thought it needed more sauce, I used whole wheat penne noodles...gave it a different taste also. I agree with some of the others, you have to cook it a bit longer or it is a runny mixture......although I must say, it was veryyyyy good

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