This was a good recipe, but not quite what I was looking for. Followed the recipe exactly (added more garlic though, as we LOVE garlic over here). The garlic flavor was great with the 7 cloves I used, but my main issue is with the sauce consistency itself. The base flavor is very cheesy and very traditional. However, it was too thick. I ended up only using about 1.5 cups of fresh Parmesan as it was getting too thick. If I had used all 2 cups it would have simply been a fondue. As it was, as soon as it hit the plate and started to cool it began to congeal and I think this is due to the amount of cheese. All that's really happening is the melting of cheese and I'm not entirely sure that the ratio of liquid to cheese is right. We liked it, but it was quite expensive due to the required amount cheese (reasonable triangle parmesan here is just over $10 a triangle). I'll probably make this again, but cut down on the cheese and increase the cream, or even potentially use half heavy cream and the rest half-and-half. Otherwise, a great start, and if you can figure out a way to lower it's congealing point, it's great!
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This was a good recipe, but not quite what I was looking for. Followed the recipe exactly...