*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used almond milk instead of cream. This was wonderful on rice rotini! Because I really like hot peppers next time I might even try a habanero peppers instead of the jalapeno one! I loved seeing that bit of green in the sauce!
this recipe is a big 5 star hit! My husband said that he prefers this alfredo over a traditional one for the savory flavors. I for once followed the recipe exactly and found it excellent in flavor and consistancy. I served it over mezzaluna pasta as a side dish to Italian sausages and peppers. Thank you MsDo for a winning recipe! Double compliments as I'm of Italian heritage!
EXCELLENT! I loved how this was made with olive oil and no butter. Made exactly as written but reduced the rosemary to 1/2 tsp. because I was using on 'Alfredo Lasagna Roll Ups' from here and I didn't want it to be too strong which ended up being just right for us. Also I had to use more cheese to get it to the consistancy that I wanted. This had excellent flavor! I will definately be using this recipe again YUM! Thanks for sharing.:)
This was very good. Mine seemed a little too thin but that may have been because I used half & half instead of heavy cream. Next time I will thicken it with a little corn starch. I served this over linguine and added roasted chicken and sautéed bell peppers.
This made a fantastic alfredo sauce. I used 2 garden-fresh jalapenos and a little extra cream/parmesan. The end result served over fettuccine with a grilled chicken breast and Jo's Rosemary Bread was truly restaurant quality. I can't wait to impress some dinner guests with this recipe.
Delicious alfredo with a kick. I made using fresh rosemary as opposed to dried as I have a lot growing in my garden. The first night we used it as a dipping sauce with french bread. Then we used the leftovers over pasta. It is wonderful both ways - it is very rich to use as a dipping sauce. I think when I make it again it will be for pasta. Thanks MsDo for sharing your fantastic recipe.
I attempted to double this b/c I had a large jalapeno and I didn't want the sauce to be too spicy for my son and we like leftovers just fine...however when I tasted it it wasn't spicy at all and needed a little kick. I think it was the jalapeno I got it didn't seem hot when I was chopping it which has been a problem I have noticed in the past...anyway I added some cayenne a little garlic salt and black pepper and we all loved it. Will make again for sure!