Reviewed: Jul. 29, 2009

This tasted great! followed the recipe exactly but whisked the butter and cream as suggested. Great! thank you!

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Reviewed: Jul. 28, 2009

This turned out wonderfully. Make sure to whisk the butter/cream while it simmers so it doesn't separate. I also added 2 cloves of garlic and dried parsley instead because I didn't have any fresh on hand.

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Luisa M.

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

This was easy and very good. Only diff was I put the garlic into the melted butter (then added cream and simmered) so the garlic would flavor the sauce more and also subdue a bit. Also, I didn't have enough fresh grated parm so I used 1/2 fresh grated and 1/2 of the powdered kind which wound up making the sauce way too thick (like a fondue). But more cream and butter solved the problem. Can't wait to try some of the other reviewers' lower cal versions! !

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Nikki

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Reviewed: Jul. 18, 2009

Excellent recipe! Taste, easy and fast preparation. I use other cheeses too mixed with Parmesan, because it melts easier. Once you try this sauce, you will start complain about other Alfredo sauce in Restaurants... Simple the Best.

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jubarte123

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Reviewed: Jul. 17, 2009

I found this to be an ok recipe. It tasted a bit bland, but not too bad. I also had a hard time getting the cheese to melt, so the texture was a bit off. However, I would probably try it again, but add more garlic and some pepper.

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ddawson

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 16, 2009

This is a good basic recipe. However, I built off of this and I have added rotisserie chicken or chicken sautéed with the garlic and a touch of olive oil. I used a touch more garlic and heavy cream-which can be split with half and half to reduce the calories. I also added sautéed portabella mushrooms and fresh thyme.

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Amanda

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 10, 2009

Very easy and very tasty! I added an extra clove of garlic because we're garlic junkies and a generous batch of freshly ground pepper plus about a cup of shredded marble cheese with the parma as we didn't have enough parma. It was awesome!

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emmy

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Reviewed: Jul. 7, 2009

This is the best Alfredo I've ever made. Super easy too, my little girls helped make it last night. They were even excited for leftovers tonight!

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TIFHAMER

Cooking Level: Expert

Home Town: Topeka, Kansas, USA

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Reviewed: Jun. 25, 2009

This is a very good recipe for alfredo sauce, my family loves it!

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cozycory15

Cooking Level: Intermediate

Home Town: Newport News, Virginia, USA

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Reviewed: Jun. 19, 2009

delicious and easy. my family loved it and said it was better than the restaurants.

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nlark

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Reviewed: Jun. 18, 2009

Utterly delicious! Definitely not changing a thing even there is a small complaint abt too much butter.

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maysia

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jun. 14, 2009

By far THE BEST alfredo sauce recipe I've made. Add 1/8c chopped shallot and saute with the melted butter for 4-5 min then add fresh cracked pepper at the very end. Even better! YUM!!

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vicb1977

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Reviewed: Jun. 12, 2009

Man did I woof this down. The bf and I loved it. Did not change a thing. So creamy and delicious. I was looking for an Alfredo recipe with the least calories, this is it.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Jun. 10, 2009

Liked this because it didn't have flour in it. Good flavor on basic recipe. Jazzed it up some after initial recipe with pepper cause we like a lot and some shredded cheeses. We like a lot of sauce! Agree that fresh shredded parm makes world of difference.

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 4, 2009

The best! Easy to make and delicious. My husband said it may have been the best he has ever had.

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danielles333

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Reviewed: Jun. 3, 2009

Great recipe, I use it over and over. If I don't have cream I use milk and just add a little bit of flour when my butter melts to make the sauce thick.

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dvr1225

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Reviewed: Jun. 2, 2009

Absolutely a cinch to make and so creamy. Since I was using this only as a dipping sauce for some toasted ravioli, I cut the recipe in half (but used a whole clove of garlic still). I subbed asiago cheese for the parmesan, since I have a huge big bag of it in my freezer I need to use up, and it worked great. I would really have a hard time using so much fresh parmesan, because the good stuff is soo expensive (and I only buy the good stuff)! I will make this again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: May 29, 2009

This recipe is amazing! Alfrado sauce is a simple sauce and is to be mild in flavor. This recipe hit it on the nose! I first did this recipe with salted butter and itialian seasoning, I did not have fresh parsley. It was good but the second try was perfect fresh parsley and unsalted butter was a definate. Also with the chees I mixedd it up abit and used an itialian 6 cheese mix and parmasan. Enjoy it is a fabulous recipe!

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baby143

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Reviewed: May 27, 2009

Absolutely Delicious!

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Louisiana Girl

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Reviewed: May 26, 2009

I make this with half and half instead of heavy cream and it's still absolutely delicious! You definitely have to use REAL Parmesan cheese and let it all dissolve. Also, I always use atleast 4 cloves of garlic.

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