I doubled this recipe and followed almost to a T, knowing that authentic alfredo is not just parm, I also used shaved asiago and romano cheeses. This sauce needs to be stirred CONStANTLY with a wisk so it does not seperate, also, I find that parm is difficult to melt, so leave it on the stove for a while after finishing on LOW mixing it while making your noodles and protein and it melts it just takes a bit. I also found this to be too thick, mixed one cup of cheese in at a time and omitted the third cup. I also added some milk because I still wasnt satisfied with the consistency....Also alfredo really NEEDS black pepper so I added a tablespoon near the end ;)
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I doubled this recipe and followed almost to a T, knowing that authentic alfredo is not just...