Reviewed: Apr. 15, 2008

Delicious when first made. Can separate with reheating.

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Reviewed: Mar. 25, 2008

This is a fantastic recipe. Although I wouldn't call it "heavy". I did however have to change it slightly to make 6 servings. I didn't have enough cream so I added a can of chicken broth and cloves instead of the nutmeg. The family loved it and I will definetly make this again. We wanted to just eat it with a spoon.

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DCLEWIEN

Cooking Level: Expert

Home Town: Cleveland, Oklahoma, USA

Living In: Hominy, Oklahoma, USA

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Reviewed: Mar. 22, 2008

This recipe is FANTASTIC!!!! I have never been so please with a recipe that I have made a comment before but I just HAD to. I am eating the leftovers of the dish right now. I made it exactly like stated except traded garlic powder for salt. Make sure you DO infact use fresh nutmeg, the taste is like no other. Thank you so much!

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Londaloo

Cooking Level: Beginning

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Reviewed: Mar. 11, 2008

This is great in a tuna casserole. Note: The easiest way to make sure the egg doesn't curdle in the hot mixture is to beat the egg yolk slightly and add it when you add the whipping cream. That way the egg cooks along with the cream and butter and will not lump. This is good to remember when you are making puddings, cream pies, creme brulee, and any sauce that requires an egg.

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Chef Bufo

Cooking Level: Expert

Home Town: Barbourville, Kentucky, USA

Living In: Mount Airy, Maryland, USA

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Reviewed: Feb. 15, 2008

The funny thing is that my boyfriend bought Asagio instead of Parmesan! I didn't notice until after I mixed it in, but the sauce still tasted great! Yes, I know I should have noticed the difference between a very hard cheese and a very soft cheese, but I was a glass of wine in already :)

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Veronica

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Reviewed: Feb. 9, 2008

Yummy! I also added garlic! Yummy! and I only used parmesan cheese and I omitted the nutmeg

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raregemjade

Cooking Level: Expert

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Reviewed: Feb. 8, 2008

This recipe is so delicious & not to mention one of the easiest alfredo sauces to make. The only thing I add is some fresh ground pepper. We have it over pasta, chicken, veggies, & even baked potatoes. Great recipe!

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Jessica

Cooking Level: Expert

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Reviewed: Jan. 23, 2008

Yum! And easy too. Might try with lowfat milk next time just to see how it works. But as is, delicish!

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Jenny

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Riverside, California, USA

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Reviewed: Jan. 22, 2008

I had never made Alfredo sauce, but this was a nice thick recipe. I served it over macaroni and it got rave reviews.

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JKWILLIAMS426

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 20, 2008

This is my kind of alfredo. I don't like thick creamy stuff like the rest of the family. This is how it should be to me. I have to alternate between this one and the Easy Alfredo Sauce recipe on this site.

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BECKTY

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jan. 18, 2008

Made it as directed except for: adding in 1 tsp minced garlic and mixed in egg yolk in a cup of cooled broth and then added it in, as a previous reviewer suggested. This worked well. Added it to fettucine, sliced chicken sausages, and broccoli. A rich and tasty dinner. Sauce is just like those found in country Italian restaurants. High saturated fat and calorie content will keep it on the once in a while splurge list, but it's worth it.

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KHAOSOK99

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jan. 7, 2008

I made this for a party and, while it was very tasty, the consistency was somewhat gritty. I remade it again, following the recipe exactly like I did the first time, and it was...still a little gritty. I used very good quality cheeses, so I thought it would've been smoother. The overall taste was very good, but the texture wasn't as smooth as I would like it. I would definitely make again, but probably not for company. Thanks for sharing the recipe! :)

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Blaireli

Cooking Level: Expert

Living In: Grove City, Ohio, USA

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Reviewed: Jan. 6, 2008

Very tasty. I've always been scared to make cheese sauces but this turned out perfect. Now maybe I'll be more brave and try others! I roasted garlic in the butter and that imparted a nice flavor but I also added a bit of garlic powder to kick up the garlic flavor more.

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BETHW2112

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Reviewed: Jan. 6, 2008

Wow. I made this using 1% milk (added a tiny touch of cornstarch to thicken it), let it simmer 2-3 minutes with just the butter, stirring constantly, and I am totally blown away by how great it turned out. I love the nutmeg... and romano cheese, my favourite! Thanks for the recipe - never did my alfredo sauce come out so well - no need to buy it anymore! :)

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MELANIE2002

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jan. 4, 2008

I love forgiving recipes like this. I never made it before and tweaked it a little (using ingredients i had on hand) and it came out great! I used lowfat milk, added some white pepper, red pepper, black pepper romano and asagio cheese and some salt - this was sooooo good!

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SPECIALTREATS

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Reviewed: Jan. 4, 2008

very simple and good sauce

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Craig

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 1, 2008

I didn't have any heavy cream, so I substituted 2% milk. It didn't get as thick and creamy as I imagine it would have with the cream, but it still made a surprisingly nice alfredo sauce. I think the Romano cheese really makes this recipe.

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JULESMICHY

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Reviewed: Dec. 31, 2007

Took a chance and made this for card night. What a hit. Everyone loved it. Great flavor. Easy to make.

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BrendaBolinger

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Dec. 30, 2007

I doubled the recipe, added garlic & herbs seasoning, only used parmesan and it turned out great. My whole family loved it inlcuding my 7 year old picky eater. It was also very easy. I mixed a little sauce in the eggs before adding them to the pan, but it still didn't have the smooth consistency we are used to from a jar.

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Angel

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

This is an excellent recipe. I've tried a couple times in the past to make alfredo...which never turned out very well. My whole family absolutely LOVED this!!! Changes...I did add garlic powder and I didn't have plain romano so I used the grated romano/parmesan/asiago mix from walmart. Also added in some fresh from frozen spinach

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