Reviewed: Aug. 9, 2009

I tried this recipe and was very satisfied though I did tweak it a bit. I didn't have whipping cream so I used 1/3 cup butter and 2/3 a cup milk mixture instead. I also added one teaspoon garlic powder, half a teaspoon black pepper, and two tablespoons cream cheese and I nixed the nutmeg. It was very delicious. I will use this recipe again soon.

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DesiMarie

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Reviewed: Aug. 3, 2009

This is the best recipe that I have found! I changed a few things, because of other reviews. I added pepper and garlic and used regular whipping cream instead of heavy, I didn't want it too thick and thought half & half might be too thin. Also, I live in a small town and try to use fresh ingredients so instead of grated Parmesan cheese I used Kraft's Italian blend cheese (we don't have a lot of cheese options). Very good and will make again!!!

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Jami Pete

Cooking Level: Intermediate

Home Town: Climax, Minnesota, USA

Living In: Hallock, Minnesota, USA

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Reviewed: Jul. 27, 2009

Very good, my husband licked the plate clean! Next time i will use freshly grated parmesan & romano, possibly that will improve the texture. I found no need for salt, the cheeses provided enough flavor...you can always add it at the end if needed. Tempered the egg yolk before adding to the saucepan as others suggested. Added garlic wile melting the butter and garnished with fresh parsley.

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jodi

Cooking Level: Intermediate

Home Town: Ringwood, New Jersey, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 27, 2009

Absolutely perfect EVERY time. The bottled stuff makes me want to hurl. This is the real deal with none of the junk the bottled artificial stuff has in it. so easy, why would you not make it homemade?

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Lori

Cooking Level: Expert

Home Town: Dripping Springs, Texas, USA

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Reviewed: Jul. 27, 2009

the recipe didnt work for me, not sure why... the butter separated from cheese - it looked bad... so I had to fix it with canned seafood sauce and milk, added garlic powder. Then it was good with pasta "Fusilli". may try one more time and see if it will be better.

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Tetya

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

This was an awesome recipe, but I changed it a lot... my husband was so happy with the result, I know I'll be making this again! I added garlic and mozzarella, left out nutmeg and ricotta. I didn't have nearly enough parmesan, so it was loose at first, but it was so creamy after a little settling and the mozz added a wonderful taste/texture. I also skipped the egg altogether. It ended up a alfredo/garlic cream sauce, and it was SO good! Great starting recipe, even if I didn't follow it!

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jorilou

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Reviewed: Jul. 12, 2009

Great recipe! I followed the suggestion of other reviewers and combined the egg yolk with about a quarter cup of the heated mixture first, then added that to the rest of the mixture. Also, fresh grated Parmesan (I too skipped the Romano) made it so creamy.

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Jess

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Reviewed: Jul. 9, 2009

This is so good. My husband and daughter loved it. I made it with penne past and added chicken and brocolli to it. This recipe is sure to be used again and again.

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ADEVANS

Cooking Level: Intermediate

Home Town: Rochester, Pennsylvania, USA

Living In: Hampton, Virginia, USA

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Reviewed: Jul. 1, 2009

Awesome alfredo, I add some extra cheese (I used Parmesan only) and one clove of minced garlic.

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Danielle

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

This sauce is amazing! I make it all the time. A double recipe for a pound of pasta. I add garlic sauteed chicken and broccoli. I do let it simmer really low for about 10 extra minutes to thicken up the sauce and I add some extra parm. This one is always a request from the family.

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D. Jarrin

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Reviewed: Jun. 28, 2009

I followed the recipe (doubled the parmesan like other reviews suggested) and it was really delicious. However, it still came out a bit watery, but a friend suggested that I add a bit of flour next time to thicken it if I add too much creame. all in all, still a good recipe.

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Sim

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Reviewed: Jun. 19, 2009

This alfredo recipe was GREAT! It tasted almost as good as Olive Gardens alfredo!

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Emily

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jun. 11, 2009

Tasty and easy. I added sauteed mushrooms, onions, and garlic at the end and served over whole wheat pasta.

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Gigi

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Reviewed: Jun. 9, 2009

MY FAMILY LOVED IT! IT WAS SOOO EASY

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Karn

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Reviewed: Jun. 5, 2009

Very nice sauce, simple and delicious! 5 out of 5

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cbar86

Cooking Level: Expert

Home Town: New Hartford, Connecticut, USA

Living In: Norfolk, Connecticut, USA

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Reviewed: May 31, 2009

OMG! This was so delicious and simple. I just used parmesan instead of romano and added minced garlic to my butter when cooking, but it was absolutely delicious! Thanks!!

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carolisha

Cooking Level: Expert

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Reviewed: May 13, 2009

Absolutely delicious! I used a full cup of Parmesan instead of with the Romano. I also seared some chicken with salt, pepper, oregano, and chicken seasoning and added the cooked chicken to the pasta just before topping it off with the sauce. It exceeded my expectations. Now I will tweak this recipe as I experiment with alfredo sauces, because this was the perfect start.

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kas06019

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Reviewed: May 6, 2009

The only thing that I do differently is garlic. Powder or fresh which ever you prefer. Of course use it to your tastes.

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titansfan

Cooking Level: Intermediate

Living In: Buckeye, Arizona, USA

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Reviewed: Apr. 26, 2009

I tried this recipe out with my boyfriend, and I found it very easy to make and a delicious meal. I work in a restaurant, and this alfredo sauce was easily better than the one they serve there. I used milk instead of heavy cream though, and started with a roux of 1Tbs butter/1Tbs flour. Mostly because I didn't have cream.

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Reviewer:

missing

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Reviewed: Apr. 15, 2009

Very good, just takes patience. I actually forgot to get whipping cream and only had half and half. Worked just fine. Turned it down to medium-low and stirred frequently for about 1/2 hour, then let it sit for 10 minutes off heat. Really thick and tasted good, 3 stars good. After tasting, I also added garlic, pepper and a few tablespoons of cream cheese. I noticed the recipe on the pesto ravioli I was going to serve it over was similar...they used 2 egg yolks and a little chicken stock. I added a small dollop of Better than Boullion. It's a pretty flexible recipe, my additions bumped it up to 4 star.

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