Reviewed: Oct. 16, 2009

I lighten up on the butter a little - didn't use quite as much Parmesan either. It was a bit thin so I added a few tsp. of cornstarch to thicken. It was very rich and creamy - I used it to make Chicken Lasagna. This will be my only Alfredo Sauce recipe!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

I made a few changes to "zest" up this recipe to our liking. I used light cream cheese and included 2tbsp. Ricotta cheese. The slightly-granular flavor adds to the texture and taste. At the end, I added a handful of scallions and one finely diced green chile--gives this kick!

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SP

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 14, 2009

I made this recipe for dinner tonight for my family and we all loved it. I hadn't made alfredo for a while so it was nice to have it again. This recipe was very simple and I was fortunate to have all of the ingredients on hand. The only addition I made was to add crumbled bacon bits when I tossed the pasta with the sauce. Thanks for sharing the recipe, Dawn!

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Singing Baker

Cooking Level: Expert

Living In: Wexford, Pennsylvania, USA

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Reviewed: Oct. 13, 2009

For the first time in history, my 8 year old son asked for THIRDS! He hates pasta and usually chokes it down with some milk. This sauce is great. My (picky) family loved it!

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jeninwis

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Reviewed: Oct. 13, 2009

This is the only homemade alfredo recipe I've ever tried. I love it, and it's super easy. Serve immediately. I made it ahead once, and it got too thick.

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Tracy K

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

it was good. My boys loved it.

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cassandra

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Reviewed: Oct. 13, 2009

The flavor profile for this dish was spot on! I just added a few extra touches and have one recommendation. Use freshly grated Parmesaen!!! I used the shredded cheese in a bag and it did not melt properly leaving the sauce delicious but lumpy. Use the fresh stuff! I sauteed chicken, mushrooms and asparagus and added once the sauce was complete. The dish was a success at my house. I would definitely make it again.

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oswa0054

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Reviewed: Oct. 12, 2009

I lightened this up a bit by using whipped cream cheese, low fat milk and whipped butter. I had to let it cook a bit longer to thicken up but it was delicious. Oh, I also added a few grains of nutmeg.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Oct. 12, 2009

This is the best alfredo sauce ever. I think I used a bit too much cheese and need to reduce it next time, but it was great and even the kids liked it. Far superior to jar sauces.

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GREATBRITUS

Cooking Level: Intermediate

Home Town: Hull, Yorkshire, England, U.K.

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 12, 2009

I added chicken, shrimp and mushrooms to this sauce and it was excellent!! I also substituted minced garlic for the garlic powder. So easy and so good!

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Holly

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Reviewed: Oct. 12, 2009

I used margarine as this is what I had on hand, and light cream cheese. Very easy to make and my son the pasta king wants me to make it again as it is very good

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vidtrans

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Reviewed: Oct. 12, 2009

This was fantastic! My only suggestion is adding the parmesan at the same time as the cream cheese, and leaving it on low while you boil noodles to allow it to thicken. Oregano also adds a really nice touch.

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Tylar Wagner

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Reviewed: Oct. 11, 2009

Delicious...I used fat free cream cheese, butter, and fat free milk. I also used about 1/3 a cup of half and half and 2 cloves of garlic fresh pressed. The sauce came out creamy and delicious...perfect! The cream cheese and butter don't blend at first but when you add the milk it gets very creamy and smooth :)

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

What happened to the basil that was originally mentioned?

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Yummy!

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Reviewed: Oct. 11, 2009

this was so easy to make and delicious. I never thought making alfredo could be this easy. This will be a keeper!

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jrtm

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Reviewed: Oct. 11, 2009

Bet it's good, but better with fresh garlic.

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ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 10, 2009

Simple and simply amazing. NEVER EVER buy sauce in a jar!

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SARAELIJAH

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Green Bay, Wisconsin, USA

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Reviewed: Oct. 8, 2009

I loved this recipe. I read through it and added my own touch. I added the butter with garlic powder and cut up some garlic cloves as well, added cream cheese, then milk (about half what was called for) I then added salt, parmesan, and seasonings. I also added ricotta cheese and fresh parsley. It was wonderful!!!! I baked mine and made a little extra sauce to pour on when the baked pasta was done. Delicious.

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