The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Living In: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 22, 2009
AMAZING!!! I substituted half of the parm for mozzarella cheese. Best alfedo ever!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 20, 2009
This recipe is the best! I only make it 1-2 times/month because of the fat content, but my family loves it. I give them a choice of either homemade mac and cheese, or homemade alfredo. They choose the alfredo every time! I usually double the recipe and use a pound of shell pasta, it's easier for the kiddos to eat. I use the shredded parmesan that comes in the bags...the recipe says 1 1/2 cups and the bag is only 1 1/4 cups...but it always works out. I use a wire whisk and it usually takes about 5 minutes or so to melt all the way. It is a very quick sauce. Just make sure your water for the pasta is boiling before you start the sauce...otherwise you will be "tasting" the sauce by the spoonfuls while you are waiting for the pasta to cook! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 17, 2009
HOLY STINKING MOLY!!! This is great alfredo sauce. This is a wonderfully thick alfredo that it also good to dip bread in. I took the suggestion of using Gruyere cheese rather than parmesean and it was elegantly rich and creamy.
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Cooking Level: Expert

Home Town: Estacada, Oregon, USA
Living In: Hood River, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 17, 2009
one word...delicious
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 17, 2009
Made as written. WONDERFUL!
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Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA
Living In: Macungie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 15, 2009
WOW! I have tried alot of different Alfredo recipes, but this is the BEST ever! I did what someone else recommended...used Asiago cheese. So it end up 2/3 grated cheese & 1/3 Asiago Cheese (a perfect blend). Also my family loves garlic, so I added an extra clove. I poured it over Fettuccini noodles (of course the longer it sits, the thicker it becomes). We had leftovers. So the next day, I made more sauce and took it to work. Each person poured it over there own portion of noodles, which made it even creamier. All anyone could say was "It's the bomb!" Needless to say, I have copied this recipe for everyone in the office. Thanks Rebecca Swift for your submission!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 12, 2009
DELICIOUSLY WONDERFUL AND QUICK! Better than the stuff in a jar!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 10, 2009
Great recipe I added one diced(cooked) chicken breast, about 1/2 cup of frozen peas and 1/4 pound (diced) deli ham. Was very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 10, 2009
My family loves it! Delicious! I will definitely cook again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 9, 2009
VERY GOOD!!! I only had powdered parm, but it was good! Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 9, 2009
The amount of cheese called for is WAY too much. I used half & half instead of cream, as I had it on hand. I had to add more than double the amount of cream as all of the cheese made it too thick. Other than that, this was great with lots of fresh parsley and garlic.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 6, 2009
Super easy!! I added whipped cream cheese with chive for a little extra and it really made the difference! :)
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Liz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 5, 2009
This is THE BEST alfredo sauce recipe. I will not ever make another one. The key is to buy the cheese in a block and shred it off yourself. A little work but it's well worth it.
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Photo by KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA
Living In: Roseau, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 3, 2009
I love alfredo sauce and was so excited to try this out, but it was incredibly bland to me. The parmesan wouldn't melt. I'll try this again, but maybe with the Gruyere cheese others have suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 30, 2009
Make it exactly as stated and everyone loved it!
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Photo by Becky Hickcox Cyr

Cooking Level: Expert

Home Town: Camp Springs, Maryland, USA
Living In: Washington, D.C., USA

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