After reading almost all the reviews, I had to try this (with a few changes-of course). I changed the serving size to 6 & printed out the recipe. Used 1 stick of butter (I think I could have gotten by with just 6 Tbsp.) and 2 garlic cloves, added the whipping cream. Did the salt, pepper, and nutmeg. I used a whole bag (1 1/2c.) of finely shredded Parm cheese, bc I didn't have Romano. Next time (yes, there will be a next time), I plan to grate my own Parm cheese and try to get Romano. I kept whisking it but the Parm cheese never really melted all the way. My fettuccine noodles were done (12 oz. box), so I had to get the eggs in there. I tempered them first and then whisked them in the sauce in the pan and continued to cook (low) for another 3 or so min. It was good! My only problem was the fine little pieces of Parm cheese that didn't melt. Hopefully, when I grate my own block of Parm cheese it will melt better, and I will stick to the amount stated in recipe. Had a med. bowl of sauce, noodles, and chicken left. I served 5 people. My son and I have found that leftover alfredo sauce is pretty darn good over a piece of toast.
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After reading almost all the reviews, I had to try this (with a few changes-of course). I...