Reviewed: Oct. 31, 2009

To keep the eggs from lumping, you need to temper the beaten yolks. Whisk (about 2 Tbls.) of the hot liquid into the beaten egg yolks. This is a yummy recipe - way better than from a jar!

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Debi

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Reviewed: Oct. 4, 2009

Really good, easy to make. Used with tortelloni, Sauteed chicken and served with homemade french bread. I think the egg adds a smoothness to the sauce and aids on the thickening obviously. You just need to temper the egg with about 1/8 cup of the warm sauce. I like my alfredo garlicky, so added 2 cloves minced along with the cheese. Yummy comfort food!

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RACHIEH

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Zeeland, Michigan, USA

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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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jwr29dane

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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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ruttere

Cooking Level: Intermediate

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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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Dallas Momma

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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

Home Town: Queens, New York, USA

Living In: Rotterdam, Zuid-Holland, Netherlands

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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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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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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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