Reviewed: Jun. 8, 2008

This was great I added 1 tsp of cajun seasoning and used a mozzarella and parm blend and made cajun pasta with portabella mushrooms and red pepper. Yummy!

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ginmacar

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Reviewed: Jun. 8, 2008

I love this sauce! I have made alfredo before but never this good, I used half and half cream instead of whipping cream and still very good, I also added garlic powder!! Love IT!!

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Tina1976

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Reviewed: Jun. 7, 2008

How easy could this be? My family just loved it and I will make it again. Thanks!

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claire

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Reviewed: Jun. 6, 2008

Tasty....my husband and I both gave it a 4. I followed a reveiwers recommendation to add small amts of butter and cheese at a time...it was very smoothe, but even after setting it aside to thicken, it didn't get thick, so I mixed 2 tsp of cornstarch in a little cool water and added it to the hot sauce (some experience chef reading this will probably shutter at that thought....but it worked for me) Though I thought it was delicious, I had a hard time getting past the calories/fat, but I guess that is what you get with alfredo sauce.....I should read other reviews and see if anyone tried some lower fat substitutions.

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Co-opSwapper

Cooking Level: Beginning

Home Town: Zionsville, Pennsylvania, USA

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Reviewed: Jun. 4, 2008

Fantastic base! I added a dash of garlic salt, pepper, oregano and basil, added it to pasta with lemon pepper shrimp and it was delicious. This recipe really allows me to play around and make the dish my own. My thanks to you.

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KeepRockAlive88

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jun. 4, 2008

This recipe was fantastic! Even my "picky" daughter said it was good. I sauteed some fresh garlic with the melting butter, then added the cream and allowed to combine before gradually adding the parmesan cheese and stirring constantly. I used the Kraft grater which allowed for fine grating/easier melting. Thickened up well after allowing to simmer. Served over tortellini with some peas and bacon. Yum!

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COmomof2

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jun. 3, 2008

I made this tonight with dinner. The flavor was awesome. I had cream, but turned out it was curdled, so I had to use 2% milk. I also used the shredded parmesan and I added a little garlic powder. The parmesan clumped together a bit and I added it slowly, 1/4 cup at a time. And it was a little thin, but I'm sure thats because I used milk. Very yummy though.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jun. 3, 2008

This is the best recipe for Alfred sauce and one I use often. Like other revierws advised, the Parmesan must be added slowly. Also, I never substitute margarine - it just does not do it justice. Adding fresh garlic is an option and any herbs you choose. There are endless possibilities. It is simple, made with ingredients we normally have and always, always great.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: May 5, 2008

I made this tonight but added ramano and mozerella cheese, italian seanoning, and suateed mushroom, thinly sliced onions and garlic and it was AMAZINGLY good. This will be part of the rotation at my household now. Beyond delicious with the changes I made. AWESOME!

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Stacey

Cooking Level: Expert

Living In: Littleton, Colorado, USA

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Reviewed: May 3, 2008

Mine didn't turn out quite as smooth as I wanted, but the cheese wasn't exactly ultrafresh...it was a little grainy. I added a little garlic oil as I melted the butter. I also didn't have whipping cream, so I used a combination of half-and-half, and milk thickened up with powdered milk. I think it came out wonderfully considering all of my weird substitutions, and my whole family thought the flavor was great. Excellent, simple recipe.

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RICECHICKIE

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Reviewed: Apr. 29, 2008

This was good, I think it would have been more successful with "shredded" parm rather then "grated". The grated never really melted. I wanted to cut some of the calories and fat so I used non-fat milk instead of cream. The flavor was fine but it made a very thin sauce, I might try again with 2%. And personally I think it needed a sprinkle of garlic powder.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 24, 2008

I didn't even have the correct ingredients and this was awesome! I was needing a quick dinner tonight and happened to think "alfredo". This was super easy and worked pretty well with skim milk (no cream at home). I did add garlic as the reviews suggested. Superb. I can't wait to try it with cream. It should be delicious.

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Country Girl

Cooking Level: Expert

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Reviewed: Apr. 23, 2008

Nice & simple. The way a good alfredo sauce should be. Only addition I made was 1 minced clove of garlic.

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

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Reviewed: Apr. 2, 2008

Quick and easy - I love the taste and it has a really nice texture.

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Beccah

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Reviewed: Mar. 29, 2008

This was my first time making an alfredo sauce and it turned out wonderful! I used fresh parmesan and added it very slowly, while stirring constantly. The cheese didn't completely melt (I "grated" it with my food processor, so maybe thats why) but it gave it a very nice texture, in my opinion. Excellent, easy, and quick recipe!

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Mandy

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2008

OMG! This was so good - my kids gobbled it up which is a feat! I added bacon, peas and fresh sliced mushrooms to make a carbonara over spinach fettucine. Might try adding garlic next time - I'm up for experimenting with this recipe, it's so easy.

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Kaybee

Cooking Level: Expert

Home Town: Salford, Lancashire, England, U.K.

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 11, 2008

This is so easy and so, so good! I did add garlic to it because to us it's just not alfredo without it. The kids ate it up and said it's the best food ever!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Mar. 11, 2008

This recipe is super-easy and delicious. I'd never made alfredo sauce before and it came out delicious. I would add some garlic to the melting better and make sure you use fresh grated cheese. A little fresh ground pepper and you're done!

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Happy Chef

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2008

VERY YUMMY! It didn't thicken very much, but that was my fault...After I poured the pint of heavy cream and stick of butter into the pot...I grated some Locatelli cheese and realized that I did not have 1 1/2 cups...I only had ONE cup! DUH ME!!!! I took the advice of other posters and added garlic powder and a little fresh ground pepper and sea salt. It was DELISH! I will definitely make it right next time!!!! I poured it over penne pasta and broccoli...ya know, to give it a healthy twist! LOL! YUM!

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