The reviewer gave this recipe 1 stars. This recipe averages a 3.13 star rating.
Reviewed: Jan. 15, 2009
I tried this recipe because I didn't have heavy cream on hand but had half and half. I tempered the eggs like suggested in other reviews. The taste was alright but it had a fine lumpy texture that wouldn't whip out (it is not a lack of tempering the eggs that makes this lumpy but rather the combination of ingredients). The recipe says to simmer 5-10 minutes, the longer it simmered, the more lumpy it got. I whipped in butter to try and smooth out the texture, it helped but I couldn't get the lumps out. I wouldn't recommend this recipe.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.13 star rating.
Reviewed: Jan. 8, 2009
Make sure to use fresh Parmesan cheese because otherwise it becomes extremely chunky. In addition this sauce was very bland and when adding the pasta, thickened too much and was no longer the consistency of sauce
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 3.13 star rating.
Reviewed: Dec. 4, 2008
I used this recipe because I had all of the ingredients on hand. Perhaps I did something wrong? It ended up chunky with bits of egg in it, reminiscent of egg drop soup. I ended up pureeing it in the blender, which helped at first but then the sauce separated again once it was mixed with the pasta.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Expert

Home Town: Middlebury, Vermont, USA
Living In: Nashua, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Intermediate

Home Town: Seekonk, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.13 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Expert

Home Town: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Expert

Home Town: Idaho Falls, Idaho, USA
Living In: Logan, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Expert

Home Town: Queens, New York, USA
Living In: Rotterdam, Zuid-Holland, Netherlands

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The reviewer gave this recipe 4 stars. This recipe averages a 3.13 star rating.
Reviewed: Oct. 19, 2006
this recipe is good but i added extra parmesean and half and half
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The reviewer gave this recipe 1 stars. This recipe averages a 3.13 star rating.
Reviewed: Sep. 15, 2006
Very bland, needs spices.
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Cooking Level: Beginning

Living In: Danielsville, Pennsylvania, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.13 star rating.
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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Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.13 star rating.
Reviewed: Jan. 2, 2006
Easy to make and was a hit with my guests!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.13 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 3.13 star rating.
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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