this recipe is a good starter for the gal that said it was too salty two things i can think of went wrong one you might of used margerine instead of butter or the butter with salt use sweat cream 2cnd the canned parmesan stuff is always a bit saltier use fresh!!!!!!!same with parsly in this case im a fairly new cook so i learned this by trial and error heres how i tinkered with it made it as is but at the end wasnt cheesy enough for me and was a little thin i added about a table spoon of flour to thicken and twice the cheese oh and i also added some pre cooked oscar myer chicken to make it heartier 4 stars as is 5 with the changes thanx to the one gal hope this helps try it again this is one of the better ones ive tried and im picky about my alfredo one other thing i try to prepare meals i can reheat later in the week and when i tried to have this the second day the etire sauce had seperated anyone know what wouldve caused this
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this recipe is a good starter for the gal that said it was too salty two things i can think of...