Reviewed: Jul. 14, 2009

Very simple and easy! It was super delicious! I added two cloves of garlic and a rue to thicken though. YUM!

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Reviewed: Jul. 13, 2009

This recipe was so simple, but so good! I used the regular parmesan in the shaker, like most folks have. I melted the butter in the pan first and poured the cream over that, then whisked in the parmesan. I also cooked it with a fresh sage leaf, and some italian seasoning. I also add a little bit of pepper in the end and it is so tastey! Not low fat, but worth it for the splurge.

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Shurchay

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Reviewed: Jul. 5, 2009

A very quick, simple and delicious alfredo sauce. I added was a bit of freshly ground pepper. We all went back for seconds!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jun. 30, 2009

This is a fantastic alfredo sauce. I have made it several times and it always turns out perfect! So much better than any sauce out of a jar.

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dianags045

Cooking Level: Intermediate

Home Town: Prescott, Arkansas, USA

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Reviewed: Jun. 30, 2009

This was a great basic recipe, just added a little bit of italian seasonings and it was perfect, better than store bought, just as good as a restaurant!

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Amanda T

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Reviewed: Jun. 29, 2009

This sauce was fantastic and so easy to make! My boyfriend is extremely picky about his alfredo sauce, won't even consider most of the Italian restaurants out there, but he LOVED this and requests it over and over. I did add a little garlic and some salt to jazz it up a bit, and it is a hit at my house! Thank you for such an easy, delicious recipe.

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THEBLINTZ

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Reviewed: Jun. 25, 2009

This was really good, I accidentally added too much basil and it was still super. I first melted the butter in the sauce pan then added the cream, then the cheese and spices (basil, oregano, Italian seasoning, and garlic powder)about a 1/2 tsp-3/4 tsp each.

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TrinerGng4

Cooking Level: Intermediate

Home Town: Denmark, Wisconsin, USA

Living In: Naperville, Illinois, USA

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Reviewed: Jun. 8, 2009

Perfect alfredo sauce recipe. This is the way alfredo is supposed to be made. Very simple but very rich in flavor.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 6, 2009

So easy and so tasty!

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M L Beckett

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Reviewed: May 17, 2009

I made the sauce, tasted it and decided it meeded some garlic as others had suggested. Excellent taste after I added the garlic.

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Oprah

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 13, 2009

made this last night at the suggestion of a co-worker and was going to post it. The only difference is I used 2 sticks of butter(can never have too much butter), and added pepper. The sauce was so yummy and super easy! we drenched grilled chicken breasts, fettucine, and steamed broccoli and cauliflower with it for a 30 minute meal that was fabulous!

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Shonky

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: Anaheim, California, USA

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Reviewed: May 6, 2009

After making this base sauce twice and adding different spices and fresh garlic it has become an all time favorite in our family. When I start this sauce I always start with melting the butter then adding the cream and warming it up then finally add the cheese in handfuls as I stir it with a whisk. This sauce takes time to meld the flavors and thicken. It is not a heavy thick sauce.

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kat

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Reviewed: May 2, 2009

Very good and easy. I followed chefsingledad's revisions and it came out great.

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Mom to Twins- Amy

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Reviewed: Apr. 30, 2009

I REALLY LOVED THIS. THE ONLY PROBLEM I HAD WAS THE CHEESE WOULD NOT MELT. AFTER ABOUT 30 MINUTES IT STILL HADENT MELTED. I DID WHAT THE USERS SAID AND HEATED UP THE MILK AND BUTTER AND SLOWLY ADDED THE CHEESE. MABYE IT WILL DO BETTER NEXT TIME.

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debbie

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

Great base alfredo sauce! I added fresh minced garlic to my butter and Italian seasoning at the end. Next time, I will add more ingredients for additional flavor. Obviously, all leftovers need to be thrown out. Alfredo NEVER reheats well. No matter where it is from. Always separates in the microwave. I have heard there is a way to do it on the stove top, heating slowly. I have never tried it though.

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Mara

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 17, 2009

The taste and simplicity of this sauce should be rated 5 stars but it never thickened up for me. I was disapointed but it was still good on our angel hair pasta. Not sure what went wrong.

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Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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Reviewed: Mar. 30, 2009

I made this recipe for 30 and added minced garlic and Italian seasoning as recommended and it was devoured. Only a few scraps left.

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Barry

Home Town: Rogersville, Tennessee, USA

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Reviewed: Mar. 17, 2009

This was a big hit in our home!

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JNSP99

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

I messed up on this recipe and accidentally added 1 and 1/2 cups of butter instead of parmesian. To fix it, I added more parmesian, some fat free skim milk, and some fat free half & half as I only had the one pint of heavy creme. It was fantastic! I also added two to three cloves of fresh minced garlic, a little salt, and some pepper. I served it over angel hair pasta and topped with grilled chicken and shrimp. I will definitely make this again.

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