I've used this for years as it's always worked well for me. The only problem I have noticed it after you refrigerate it, it doesn't really heat back up well. It's not horrible but definitely not the same consistency as when you poured it over the pasta. Also, it develops more of a cream cheese look after it's been refrigerated. If you mix it directly with the pasta and plan to have any leftovers, keep this in mind. It might be better to store the sauce separately from the pasta if you plan on using some of it later. A good recipe, just the storing and later usage is the only issue I had with it.....and that could have just been me.
Anyways, for taste, I highly recommend this. You can also use shredded Parmesean, if you have any of that lying around. I've also substituted a 4 cheese Italian blend and it turned out well, with a slightly milder taste.
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I've used this for years as it's always worked well for me. The only problem I have noticed...