I gave this 5 stars because it was EASY and DELICIOUS. I omitted mushrooms (don't care for them), but when the sauce was complete, I spooned it over rigatoni(I didn't have farfalle or linguine),chopped broiled chicken breast and steamed broccolli. Yes, it is a little rich, but worth the splurge! Plus, if you are calorie conscious, you shouldn't be trying this one, anyway? Some italian bread rolls finished it off perfectly! Thanks for the recipe! Will be making again (and again).

Only change I would make next time would be to make the sauce separately, by melting 1 extra tablespoon of butter/margarine in a separate medium sauce pot along with 1 tablespoon of flour, whisk until combined and butter is melted, then proceed with most of the cream,keep(save some to thin later if needed), then add cheese salt and pepper to taste. Use a whisk during the entire sauce process and it will be less grainy. And, as for having too much pasta, you can always make less pasta, more sauce, or serve the extra pasta with butter/garlic/parsley for a picky young one! Thanks for a delicious (and easy, even with 3 pots) meal!

First, the ease of mixing/storing in a jar works wonderfully. Second, I used about 1 teaspoon of celery SALT, red wine vinegar instead of white, 1% mild to desired consistency (didn't have heavy cream on hand), then followed recipe almost to a tee (eyed measurements). Third, this recipe is perfect for a 16oz bag of slaw mix, and finally, my picky, picky boyfriend's rave review was the icing on the cake! Perfect all the way around! Would probably make a great salad dressing as well as dipping sauce for chicken/shrimp.

Thank you , Chef John! I used 8 oz (approx)turkey bacon and all parmesan cheese (it's what I had on hand, and I didn't want to go to market). I doubled everything, using organic whole wheat spaghetti, to serve 4. My 2 sons and my bf all asked when I was making this again! I had 1 small bowl left (for lunch today) but somebody raided the fridge last night and it's ALL GONE! A REAL WINNER! I guess you could add other ingredients, BUT WHY? This is so simple and delicious!

I was in TEARS (of joy) when I found this recipe! The hardest part was the spelling, as my Grandma's pronunciation 'SI-DIK,' very heavy on the r and cz, making it difficult to find! Grandma made this religiously, and I never got the recipe because it was something that I could 'take or leave!' But then my brothers started missing it, and I was compelled to find it. How she managed, at 89, to still wring the cheesecloth is beyond me, but God Bless HER, she is my inspiration for all things culinary. I have been making it for 3 years now, and will continue the tradition FOREVER, and serve it on ham sandwiches (with horseradish), and pair it with her homemade pickled beets and eggs!!!! Thank you LORRIE28!!!!

This was an easy and delicious recipe. I don't like to rate with substitutions, but I used organic whole wheat broken spaghetti, and sunflower kernels (it was all I had)instead of pine nuts (I think the pine nuts would have been over-the-top delicious). And using everything else as written, it was great! My bf (I am so lucky to have a 'manly-man' Italian that still likes to eat healthy!) loved it. Will try it again, using kusera or fontina cheese, just for consistency's sake. This dish, served with a mixed greens salad and italian bread w/balsamic vinegar dip was PRIMO!!!

This recipe is good, make that GREAT as is, and also with one, some or all of the variations of soy, lemon juice, basil, oregano, garlic, onion (chopped, minced, or powder). I'm sure all the others mentioned would be equally delicious! If you don't like the thick heavy consistency, use equal parts balsamic/cider vinegar. Can measure right into bottle or jar and shake and serve/store!