I had to fix it. Even without all the cream called for, it was still too liquidy so I put it back on the heat, boiled it good, finally added a little arrowroot slurry, whisked out lumps, and then it was thick. Tasted bitter from the parmesan. Next time I'm using Parmigiano Reggiano, not an off-brand block. I whisked in a few ounces of cream cheese and it was fine. My mom said it was the best alfredo she's had. If you want easy and gluten-free, I like this technique. Next time I'll keep the cream cheese and just leave time to cook it down until it's thick. Good stuff, thanks for the recipe!
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I had to fix it. Even without all the cream called for, it was still too liquidy so I put it...