Just OK. The Parmesan did not incorporate into the sauce, it ended up being a big glob and I had to fish it out to make it edible. I have made many fettuccine sauces without ever having this problem, I suspect it either has something to do with the acidity of the balsamic or the fact that the cream was warm, I feel the parm and cold cream should have been added at the same time. Aside from the cheese debacle, I found the sauce to taste mostly like onion, the balsamic did not shine through at all, I really like balsamic and love cream sauces, but I will not be using this recipe again.
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Just OK. The Parmesan did not incorporate into the sauce, it ended up being a big glob and I...