Reviewed: Jan. 2, 2006

Easy to make and was a hit with my guests!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ATATRO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2005

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

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Kitty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

drjmw

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2005

This recipe was really watery. A good alfredo sauce is made with cream, not milk and half and half.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

K. Florian

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2005

I followed this recipe but found that the alfredo came out clumpy. I asked a friend who said that the temperature was too hot for the eggs. So, a word of caution regarding adding the eggs, might want to first melt the cheese into the sauce and then slowly mix in the egg yolks off the heat. :-)

Was this review helpful? [ YES ]
66 users found this review helpful

Reviewer:

LSASLAW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2005

the flavor was OK at best. I think it could have been better, maybe if it had mentioned to use fresh parmesian, instead of the grated kind in the container. It was REALLY gritty...one dinner ruined. :(

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MLAH24

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2004

very fast and very tasty!!! i just put a little less parm

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KSENIAMICA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2004

My boyfriend and I agree that this recipe isn't too great. It turned out WAY too thick, to the point of being chunky, and the cheese was beyond overpowering. I wouldn't reccommend it unless someone can tweak it.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MIZUNORYU

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2004

This was good, but i have had better. I would make again though for those times when i am in a hurry. I would also buy a high quality parmesan as the prepackaged store brand isn't as flavourful.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

COOKINFORFUN

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2004

the taste was awesome but it was a little thin in texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EILEN79

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2003

Yummo!! but very rich. If you want a little something extra added some garlic and Dijon Mustard. If you are in a rush getting home from work, try adding some corn flour for thickening, instead of letting it simmer to reduce.

Was this review helpful? [ YES ]
38 users found this review helpful