Reviewed: Nov. 21, 2009

Very tasty but the consistency was a little dry. Will definitely make again, but will add more cream.

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MRSKJS

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 21, 2009

Simply said....Great! I did use garlic powder (about 2 tsp.), canned Parmesan and dried parsley and it was great. Can only imagine what it would taste like with fresh ingredients!

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ginahoward70

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Reviewed: Nov. 21, 2009

This was wonderful!

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Kristy

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Reviewed: Nov. 20, 2009

This is just what I wanted. Rich and creamy and delicious. I didn't change a thing and it was perfect, oh except I added black pepper. This is how I will make my alfredo sauce from now on! Thank you!

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amandak23k

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

This sauce was really good and very rich! I added spinach to the sauce while it was still in the pan heating, than tossed it with Penne and Grape Tomatoes and it was fabulous! My husband is a great cook, and he was very impressed with this pasta dish! It's even great cold the next day!

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Nikki

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Reviewed: Nov. 15, 2009

I found this bland, as others have mentioned. While it may taste like Olive Garden's sauce, I find OG's sauce bland as well. Should have stuck to my own recipe or found one with more flavor. Sorry. Mixed well with the Marsala sauce I made for the meat, though. I will give it that.

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NUTTERS23

Home Town: Ferron, Utah, USA

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Reviewed: Nov. 15, 2009

Super easy, tastes like restaurant alfredo! Great recipe.

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Abbie W.

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Reviewed: Nov. 13, 2009

AWESOME! I added 2 extra cloves as garlic - as I am a garlic lover but did everything else as specified and it turned out amazing!!!!! Thank you!

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Molly B

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Reviewed: Nov. 12, 2009

Yummy.

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SINGINGCHEF

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

This is excellent. I use a little more garlic and I use dried parsley. Everyone loves is. This is a great date meal. I serve it with blackened chicken breast and broccoli florets over linguine.

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Blue Crab Lover

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Nov. 4, 2009

WOW!! This is so good! Our family loves this recipe. I do add 1 teaspoon of lemon juice. I also used half & half instead of heavy cream.

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Laurie D.

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

I used half parmesan and half mozzerella because thats what I had....soooooo good! I steamed some broccoli, and served it with egg noodles and warm bread sticks. Yum. Thanks for the recipe Rebecca.

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janie vw

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 2, 2009

This is as good as it gets. I've used this recipe over and over again. I like to add pieces of chicken for a bit heavier meal. It's a really good sauce.

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Angela Lalonde

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Reviewed: Oct. 30, 2009

Fantastic! My boyfriend was craving Alfredo sauce and I had the right ingredients on hand. I added some turkey bacon with the butter and oh my goodness....decadent! Thank you for saving the day!

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Cynthia

Cooking Level: Expert

Home Town: North Brunswick, New Jersey, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Oct. 29, 2009

This was super easy and great tasting. I substituted half a cup of the plain cheese for herbed cheese and that helped kick up the flavor. It was delicious!

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R.Mills

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: Oct. 29, 2009

I make this recipe exactly as written, and it is perfect every time. I do recommend doubling the sauce if this is your only entree. The "4" servings are usually barely enough for me and hubby. Thank you for the recipe! :)

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Cookin Jeni

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Reviewed: Oct. 22, 2009

AMAZING!!! I substituted half of the parm for mozzarella cheese. Best alfedo ever!

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lehcareaj

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

This was great. I didn't have cream so I used whole milk and it was delicious.

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Jessica

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Reviewed: Oct. 21, 2009

Yum. Made as written with addition of 1/4 teaspoon of nutmeg and some white pepper. Tasty and delicious, the cheese did fine melting in since it was in tiny chunks from the food processor. Served with steamed brocolli. Appreciate not having to use egg. Hurray for heart-attack food at home! Thanks!

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nymbus

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 20, 2009

Very easy to make. I used 2% milk simmered to thicken, instead of the high caloric heavy cream. I cut back on butter and add olive oil, salt and pepper to taste added garlic and parmesan cheese. It was still very good. Thanks for sharing.

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