Reviewed: Feb. 26, 2008

Wow, I was pleasantly surprised at how well this turned out. It was really easy, although you have to make sure that while it is thickening you keep stirring/whisking the bottom of the saucepan so that it doesn't get lumpy--which can get a little bit tricky if you are juggling boiling pasta, a grilling chicken breast, and the sauce! It only got four stars because it was a little on the bland side for my taste, but I will definitely make it again and just experiment a little bit to liven it up.

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Lauren

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 31, 2008

I'm a college student with not much time on my hands, and this recipe was perfect for that! I did doctor the recipe a little bit because the sauce was too bland. I recommend using a little garlic powder, salt, seasoning salt, and pepper throughout to give it some more flavor. Other than that it was great! I served it with steamed broccoli and garlic bread. Everybody who ate it loved it! Thanks!

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Lady

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Jan. 7, 2008

Excellent sauce!!! I was a little skeptical of the hot sauce but it added some excellent flavor and was not overly noticeable. I didn't have any minced garlic so I used some garlic salt and added a little pepper too. Also, used shredded parmesan cheese instead of grated and it took a while to melt but it was well worth it.

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CURTANDMENDI

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Reviewed: Dec. 7, 2007

This was a wonderful, easy recipe for Fettuccini Alfredo! My husband absolutely loved it, and I thought it was great as well! Our suggestions: We also started out by sautéing the garlic in butter before adding the flour. We halved the recipe (made it for two) and added a little less butter and more milk until we got the consistency we wanted. This helped to thin out the sauce (it started out a bit thick for our taste) and also cut down on the fat a bit! We grilled some boneless skinless chicken breasts and chopped them into strips and added those to the pasta after the noodles had already been coated with the sauce (there is not a ton of sauce and if you add the chicken first, they will soak up all the sauce and leave none for the noodles!). This was a very, very simple recipe and I highly recommend it!

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Sarah Seitz

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Reviewed: Jul. 14, 2007

I was looking for an economical version of Alfredo sauce to prepare for a large reception. I made this to test it, and I am impressed. This is delicious! I will make this often!

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Supergirl

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Reviewed: Jul. 1, 2007

This is a simple, classic recipe and an old standby that I can play with depending upon what I have in my pantry. I followed one suggestion and sauteed the garlic and red pepper flakes before adding an extra bit of olive oil and the flour, and making the roux. Then I added the butter (I used soy margarine) and stirred, and then the milk (I used skim) and stirred. I brought the mixture just to a boil (and as suggested, watch it carefully! milk boils fast!) to incorporate the oil (beforehand, the oil had been floating on top...) before adding the Parmesan (and I used plain ol' powdered Kraft in the can, and I'm not sure I even had 1/2 C). I tasted as I went, and the red pepper flakes gave it a lovely zing so I omitted the hot sauce. Mine was more grainy than "velvety" (probably because of the powdered Parm) but it thickened nicely. I used it over 2 packages of fresh ravioli, broccoli flowerettes and salad shrimp. Lovely!

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KitchenWitch

Cooking Level: Expert

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Reviewed: Apr. 8, 2007

Good considering it's only milk.

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WDSILVA

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Reviewed: Mar. 6, 2007

This recipe is great. I made it this weekend for my boyfriend and he ate almost the entire thing. It's definitely a keeper! I did add more garlic and some basil at the end. Also, I added cooked chicken breast. It was great!

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Robin

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Reviewed: Nov. 2, 2006

This recipe was very good and super easy! It took less time to make the sauce then it did to boil the noodles. It was a little thick, but it may have been that it simmered too long while I waited for the noodles to finish.

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Emily

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Reviewed: Oct. 19, 2006

Very simple recipe, I found this really easy to make. I added extra garlic and extra cheese. I also added some mixed herbs. I will definitely be making this again as my boyfriend absolutely loved it.

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Kathryn Iles

Cooking Level: Beginning

Living In: Malvern, Worcestershire, England, U.K.

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Reviewed: Aug. 17, 2006

I made this for lunch just now for my father and sister. It was very good. And I'm a slow cook, and I got it done in 15-20 minutes, from the time I started getting everything together until it was on the plate. I'm glad I found a recipe that is really easy and doesn't take much time... And it wasn't even lumpy (I cannot make gravy)!!! Next time I will add some more seasoning, like Oregano and Parsely...

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Crystal Cafiero

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 23, 2006

I added cubed chicken to this recipe and the kids loved it.

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Beth

Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

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Reviewed: Jun. 14, 2006

I had to add lot more cheese to make it even noticeable on the pasta.

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appia9

Cooking Level: Expert

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Reviewed: May 21, 2006

To add a little more flavor, you may want to first saute the garlic with red pepper flakes in a tsp of olive oil/butter, then add another tsp of oil and the flour to make the roux mixture. Let this cook for a minute, then add the milk. Stir over a low flame (milk boils over in a second!) and as it thickens up, season with salt, lots of pepper and add some NUTMEG to add that special twist.

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KVA1223

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Reviewed: May 11, 2006

This recipe was good but a little bland for my taste so I doubled the garlic and added a little black pepper and red pepper flakes. It took a while to thicken, maybe because I was using skim milk?

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ANNE77

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Reviewed: Mar. 19, 2006

I make this all the time. It's simple and I always have the ingredients.

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MARYST10

Cooking Level: Expert

Home Town: Ardmore, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 15, 2006

Excellent texture to the sauce. Bland flavor and took a lot to spice it up. I added shrimp and peas and left out the hot sauce. I also added more flour to my likings of thickness. Will be excellent once I figure out how to give it maximum flavor w/ spices.

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Jenn

Home Town: Pine City, Minnesota, USA

Living In: Winona, Minnesota, USA

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Reviewed: Jan. 16, 2006

This recipe turned our horrible! I followed the scant directions exactly. The area where my husband and I had trouble was with the sauce. Should you boil it, turn the heat off, let it sit an hour to thicken??? So it became a big soupy mess that even 1.5 cups of parmesan cheese couldn't solve. It was a big soupy mess with 2 cups of liquid in the bowl! I looked up a recipe and it says to use HEAVY CREAM (it'll turn out much thicker, not soupy), and it says what to do with your burners as well. F- is my rating for this recipe. I usually like all recipes but I don't agree with the positive reviews here!!

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Tiff

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 7, 2006

Didn't see the need for the flour as the parm (which I at least tripled) made the sauce nice and thick. Loved the idea of the hot sauce. I made the alfredo the night before and just heated it up when the pasta was close to being done. Great recipe that went wonderfully with our marsala. Thanks!

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