Reviewed: Apr. 18, 2007

My husband who is NOT a pasta person, wants me to "make more of those noodles." We do occasionally have Alfredo, but will use this recipe from here on out. We did add chicken and garlic.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 24, 2007

Good. I cut some of the calories and fat by using fat free half and half and wisking in 1/4 c flour to help thicken it a bit. Also added garlic per other reviews. Just don't boil it or it will curdle.

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JBMAG4

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Reviewed: Mar. 23, 2007

This recipe was definately easy!!! It also tasted great, the only change I made was adding 2 garlic cloves to it.

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rjlund

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 11, 2007

Really tasty and quick. I will definitely make again. I added one clove of fresh garlic, very good! Thanks!

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LoriK

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Reviewed: Mar. 9, 2007

Very easy to make and very good. I really loved this sauce.

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NIKKILUGI

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Mar. 7, 2007

This is absolutely fabulous. I have made it so many times; it is so easy. I often will substitute the heavy whipping cream for half and half, or do 1/2 whipping cream and 1/2 half and half to make it stretch. Don't use milk. I made that mistake once and won't be doing it again. Add a little garlic powder, and you've got restaurant alfredo sauce on your stovetop.

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Tiffany

Cooking Level: Intermediate

Home Town: Foley, Alabama, USA

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 28, 2007

EXCELLENT recpie and soooo easy. When it was done, it was not quite as thick as I wanted. So, I added a tablespoon of cornstarch and brought it to a quick boil to thicken it up a bit (depends on your preference). I will make this over and over and over.... Yummm!

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jmgredlein

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 28, 2007

This was very very good. I did add 2 cloves garlic, and a tiny amount of fresh ground pepper and basil. Next time I will add 3 cloves garlic and salt and much more pepper and basil. I think adding nutmeg would make it more authentic tasting, but I personally do not like the taste of nutmeg. The consistency was very creamy and good - and I only had about 7 oz of heavy cream on hand so used 1/2 & 1/2 to bring it up to one pint. Tossed in diced leftover chicken and spinach for a one dish meal that everyone loved. Thank you for sharing this easy and delicious recipe!

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 24, 2007

This sauce was really good. I didn't have fresh parm. cheese (only the Kraft stuff) and it still turned out great. I added garlic, pepper and parsley and even my very picky husband had seconds. I would definately make this again!

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ERIKA417

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Barrington, New Jersey, USA

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Reviewed: Feb. 7, 2007

Great easy recipe-I add garlic as well as someone already mentioned. Also, for a healthier option, I toss in cooked chopped spinach with the pasta (I usually use tortellini). I'm sure you can use other veggies such as broccoli and it would taste great!

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Gina

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Reviewed: Feb. 4, 2007

I had to make it twice to make sure I wasn't imagining how simple this was, and how great it tastes! I too was skeptical with just three ingreds, but am a believer now! I've used my mother's recipe for years and it's loaded with egg yolks. I'm returning mom's recipe in the back of the card files and using Kathy Rose's from now on!! We're garlic lovers so I did saute some in the butter before adding the moo juice and cheese as well as some chopped parsley at the end of cook time for visual effect. Simmered chicken breast fillet in a bit of white wine, fettuchini topped with this sauce. I knew it was good as my guys didn't even make time for conversation; they were too busy stuffing their faces!! Thx so much Kathy Rose!! Salut!

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AddictedToChaos

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Feb. 4, 2007

I first made this over a year ago and I still make quite regularly. It is so easy to make. I get the best results by adding the butter and letting it melt, then add the cream let it heat up. Last add the cheese. I also add frozen spinach or chicken. I love the taste of this recipe.

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jaye

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2007

So easy to make and its decadently delicious. 12 oz pasta is not enough

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Cyndee

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Reviewed: Jan. 24, 2007

Wow, it was really good! The only thing I did differently are: 1. Simmer cream before adding cheese, 2. Add 2 cloves of garlic, 3. Use unsalted butter (for baking) and add some sea salt, 4. Shred fresh permesan cheese and add small chunks at a time. Another thing that is important is to use a quality pan (with thick bottom) so that the cheese won't burn.

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Sammie

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Reviewed: Jan. 17, 2007

I, too, brought the cream to a slow boil and added the butter then the cheese (in small amounts). Absolutely delicious!! I will NEVER buy jarred Alfredo sauce again! (No need to since this is soooo much better and very easy!!)

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Wanda S.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Bargersville, Indiana, USA

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Reviewed: Jan. 9, 2007

My husband requested I make Chicken Fettuccine for his birthday. I used this sauce and he said it was better than the restaurant sauce. The trick is to heat the cream slowly until it is almost simmering, then whisk the butter into the cream in small pieces until melted. Then whisk the cheese in until melted and use freshly grated cheese if available. The sauce comes out creamy, thick and delightful. A great recipe....

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Reviewed: Jan. 8, 2007

This sauce is excellent! The only change I made was to use half and half instead of cream, and added about three cloves of garlic. As others have said, add the cheese gradually and keep on whisking. Perfecto! ***UPDATE: The sauce also reheats well the following day. It will thicken greatly overnight, but add it to a saucepan with a bit of extra cream or milk, and heat gently.

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AnMei

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 30, 2006

I found the texture of this sauce to be a little lumpy - due to my own ineptitude, I'm sure. I added the parmesan too much at a time. One of the reviews suggested adding only 1/2 cup at a time, a suggestion I will definitely take next time. Texture aside, the flavor was very much to my liking. I served it over tortellini and the children were practically licking their bowls!

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SPECK03

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Dec. 15, 2006

Excellent taste. This recipe makes about 3-1/4 cups of sauce. I made this to use in place of the bottled stuff called for in the recipe for Crab Stuffed Manicotti.

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