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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angel

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda M.

Cooking Level: Intermediate

Home Town: Marysville, Ohio, USA

Living In: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

This was so easy and delicious. If you have problems with consistency, you have to keep it hot enough so that the parm and romano cheeses melt while you're adding them. Add them a little bit at a time, and don't stir with a spoon, use a whisk and whisk the entire time you're cooking the sauce so it does not get lumpy. This sauce is very versitile too, you can add any veggies and some grilled chicken too. Thanks you for a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LOVEBUGSMAMMA

Cooking Level: Expert

Home Town: Absecon, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2007

It was good, probably the best recipe I've found so far, but still not restaurant quality. To me this recipe isn't worth the indulgence of the fat and calories.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tribe

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 3, 2007

I made this last night and added some chicken, mushrooms, and onions, dumped it all on top of some home made noodles then topped it off with the alfredo sauce. Couldn't have been better. My wife took the leftovers to work today and fed 3 other people....they all ask for the recipe. Thank you so much. Yummy!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kirby27

Cooking Level: Intermediate

Living In: Lewiston, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

Fantastic, great, super yummy. Almost better than....the garden restaurant

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JenLovesJay

Cooking Level: Intermediate

Home Town: Concord, North Carolina, USA

Living In: New Bern, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2007

I did not care for this recipe. Still hunting for the perfect alfredo recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

J J W

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

Wow! This recipe is so easy to make and it tasts great! I added a couple extras because friends wanted us to come for dinner. I only used what was needed for two people and then added some milk (skim milk) to add more and make it less thick. I also just used parm cheese instead of both. Last I grilled up two pices of salmon, cubed them and then added it to the sauce! It was enough for four or more and VERY good!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KristenKT

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2007

The flavor was great, the texture wasn't. I think because I used the cheap bottled grated cheese, it was very gritty! The fresh shredded Parmesan I added melted smooth. I used half and half and added probably another 1/3 cup of real shredded Parmesan, which made for a decent thickness. Edited to add: Tried this again with fresh grated cheeses, and still gritty. Must be the Romano. I'd skip it next time to achieve a smooth sauce.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2007

Excellent recipe! I did add a pinch of garlic but overall the recipe was great. It was also easy to multiply for bigger servings. The nutmeg was a good touch.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2007

This alfredo sauce recipe is amazing! I had a red sauce for my cannelloni but I needed a white sauce for the other half before I baked it. This is excellent!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lisa c

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2007

Awesome! I was skeptical about the egg, however it turned out so well- deffinatly temper it first those as suggested by another reveiwer. I only wish this recipe were low cal! I sauted sliced baby bella mushrooms and shrimp in garlic and butter and tossed that with fresh fettuccine and the alfredo sauce. I also used 4 oz. Buttoni Brand pre shredded Parmesan cheese (no Romano)! It was muy bueno! Thank you for the newest addition to my favorites list.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jacqueline

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2007

Awesome I followed the instructions of some of the other raters before and adjusted it some what.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHAMROCKM7

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2007

THE FLAVOR WAS WONDERFUL, BUT MY CHEESE NEVER FULLY MELTED. The texture was terrible. I don't know what I did wrong! Maybe I didn't measure my cheese right. What a dissapointment this was.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

banana

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2007

I thought this was a great basic sauce. It was my first time making alfredo from scratch and it came out really well. Thanks to the reviewer below who suggested separating some of the sauce, mixing the egg yolk into that, and then readding it. My husband and I both enjoyed it. We serve it over portobello stuffed tortelloni so the flavoring was perfect. However, if using plain pasta then some spices may be desired.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cree

Cooking Level: Beginning

Home Town: Jefferson, Georgia, USA

Living In: Athens, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2007

This was a great, basic alfredo recipe, much better than others I have tried. I altered it slightly, adding three cloves of minced garlic to the butter for about 2 minutes, before stirring in the cream, cheese, etc. I also threw in some chopped fresh spinach towards the end. I had earlier diced fresh chicken and cooked it up in a little garlic, salt, and pepper, and then added this in right at the end to warm it back up again. It was wonderful! My husband, who isn't a huge pasta fan, asked for seconds and even took it for lunch the next day!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bshoneybee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Surprise, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2007

Halved the recipe (just me) and poured the sauce over fusilli, yummy!! First of all, sautéed 2 huge finely chopped garlic cloves. Added chicken breast cut into bite-sized chunks and cooked for about 5 min. Then added the heavy cream and the rest of the ingredients. Substituted emmental cheese for the romano that the recipe called for. Sprinkled with dried parsley plus a dash of granulated garlic (hehe, i do love garlic!!). Next time i'll left out the egg yolk. Thanx!

Was this review helpful? [ YES ]
2 users found this review helpful