Reviewed: Jul. 8, 2008

I am giving this 5 stars because it was a huge hit with my 2 year old. I made this for lunch it was simple and easy. I cut the recipe in half and used 1/2 a box of bow tie pasta. We shared it and there was still plenty left over.

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missy1979

	Cooking Level: Expert Home Town: San Francisco, California, USA
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Reviewed: May 11, 2008

My favorite recipe for alfredo. You have to be sure you dont over cook it. That was a hard lesson. HAHA VERY VERY good!

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KimColby

	Cooking Level: Expert Home Town: Middlebury, Vermont, USA Living In: Nashua, New Hampshire, USA
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Reviewed: Apr. 30, 2008

I attempted to make this sauce several years ago to put over cheese raviolis. It didn't turn out as I wanted it too. I had to add corn starch to thicken the sauce and it just didn't taste like I had hoped. I guess I'll have to try this again since I have more cooking experience.

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BRIDGET

	Cooking Level: Intermediate Home Town: Seekonk, Massachusetts, USA Living In: East Providence, Rhode Island, USA
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Reviewed: Apr. 20, 2008

One thing that might help with the clumping of the egg yolks - and I'm surprised that the original recipe doesn't mention it - would be to temper the eggs by mixing a measure of the hot sauce to the beaten eggs before putting them into the saucepan. It's a fairly common technique with Hollandaise and other sauces.

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Crow's Daughter

	Cooking Level: Intermediate
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Reviewed: Feb. 22, 2008

Yummy but came out very grainy. Wish I'd read the review about adding the egg yolks later. I used it for pizza so it didn't impact the presentation much.

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CRISTINLUEA

	Cooking Level: Intermediate Home Town: Warren, New Jersey, USA Living In: Lansing, Michigan, USA
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Reviewed: Dec. 12, 2007

We tried it because we only had these ingredients on hand and it was a mistake. The sauce turned chunky after a few minutes in the noodles.

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Mike


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Reviewed: Nov. 14, 2007

Taste was not bad, turned out too watery (might be my fault I used skim milk instead of whole since that's all I buy). I also added some garlic powder.

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BABIDOLL02

	Cooking Level: Expert Home Town: El Paso, Texas, USA
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Reviewed: Oct. 27, 2007

VERY YUMMY! everyone loved this dish....even my grandma who "is'ny a pasta person". i added garlic, italian seasoning, & some lemon pepper for flavor. again VERY YUMMY! :)

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yum.moffett

	Cooking Level: Intermediate
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Reviewed: May 14, 2007

Very good, but because of the cautions about it being lumpy, I skipped the eggs and added a 1/2 tsp. of cornstarch mixed with 1 tbsp. water. I also added a 1/2 tbsp. of italian seasoning, a diced roma tomato, one diced clove of garlic and a handful of diced mushrooms. This is a great basic sauce to experiment with. Thanks!

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Maladict

	Cooking Level: Expert Home Town: Idaho Falls, Idaho, USA Living In: Logan, Utah, USA
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Reviewed: Apr. 11, 2007

This was just okay. At first I thought it was going to be great because I gradually stirred the parmesan cheese in like some suggested. At first it was creamy and looked great. It turned out clumpy and thick. Other than the texture, the taste is alright. It's very cheesy, that's okay if that's what you like. I don't think I will make this again though.

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Vicky P.

	Cooking Level: Expert Living In: Queens, New York, USA
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Reviewed: Oct. 19, 2006

this recipe is good but i added extra parmesean and half and half

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traci c


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Reviewed: Sep. 15, 2006

Very bland, needs spices.

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BRENDA

	Cooking Level: Beginning Living In: Danielsville, Pennsylvania, USA
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Reviewed: Jun. 29, 2006

I wrote a review for this recipe but it has disappeared. I shall say that the egg yolks were unappetizing and most unappealing and we will never make this recipe again. Thank you.

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Breeze

	Cooking Level: Expert
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Reviewed: Jun. 12, 2006

Very tasty. I added some garlic and some white wine as well. Usually I use a flour mixture to thicken my alfredo, but the eggs worked well. Very yummy :)

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Chelsey Wolnowski

	Cooking Level: Expert Living In: Queen Charlotte, British Columbia, Canada
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Reviewed: Jan. 2, 2006

Easy to make and was a hit with my guests!

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ATATRO


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Reviewed: Sep. 13, 2005

This sauce is excellent. I added 2 tbsp of butter and 1 tsp of garlic powder for an add richness.

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Kitty


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Reviewed: Sep. 5, 2005

this recipe sounded good so i tried it. i will NEVER do it again! the egg yolk became scrambled eggs in my sauce....this should not have happened while i was cooking it on LOW heat!! I'm not impressed.

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