Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
Quick and easy. I used margarine instead of butter and homogenized milk instead of heavy cream. I did not need to use any thickening agents-the consistency was just right. Just toss with fettucine and serve.Read More
Bland & throughly uninspired. My husband was none too pleased, and my children were less than enthused which is a far cry from their usual elation with my Italian cooking. I made this for my family yesterday, and recognized the taste right away as being a recipe I've made before though not from this site (copy cat recipes; the book actually). I added 1/8 tsp ground pepper since the flavor was sadly lacking. While I know that I'm am a tough critic having lived for 3 years in Italy this wasn't even passable to my husband who has only visited there with me. This alfredo is fine for someone with a bland palate, but if it's flavor you crave then move on to a recipe more original and authentic.Read More
Quick and easy. I used margarine instead of butter and homogenized milk instead of heavy cream. I did not need to use any thickening agents-the consistency was just right. Just toss with fettucine and serve.
Bland & throughly uninspired. My husband was none too pleased, and my children were less than enthused which is a far cry from their usual elation with my Italian cooking. I made this for my family yesterday, and recognized the taste right away as being a recipe I've made before though not from this site (copy cat recipes; the book actually). I added 1/8 tsp ground pepper since the flavor was sadly lacking. While I know that I'm am a tough critic having lived for 3 years in Italy this wasn't even passable to my husband who has only visited there with me. This alfredo is fine for someone with a bland palate, but if it's flavor you crave then move on to a recipe more original and authentic.
I tried this recipe using 2 different types of parmesan cheese, the shredded kind and the finely grated kind (think Kraft green container). The shredded was SOOO much better, though both times I used a bit more cream and a bit less cheese. I used equal amounts and added about a 1/4 cup of cream extra and did about a 1/4 cup less cheese. We served it with grilled chicken (marinade in Itailian dressing)and grilled red peppers. YUM! Thanks for the recipe. Ths was the best alfredo I've ever had!
I made this recipe for my x-mother and father-in-law last weekend. She is an avid vegetarian but will eat seafoods. I made the alfrado using the Gruyere cheese, then in a separate skillet sauted 4 chopped green onions, 1T crushed garlic, and 2T fresh chopped parsley in 2T olive oil, added 1lb cleaned devained shrimp and 1 can lump crab meat over medium heat until shrimp turned pink then folded into the alfrado sauce and served over linguini.
Very good basic Alfredo sauce. Remember to keep the sauce at a slow simmer, and never bring to the boil. The high heat will cause the cheese to turn grainy... a slow simmer will keep it smooth and creamy. Note: A simmer is where the temperature of the liquid is just below the boiling point, or where small bubbles come to the surface and break gently. You could try different cheeses... why not, or you could substitute the parsley with another herb, such as, Cilantro. Oh, and I enjoy a bit more garlic... keeps the Vampires away.
This recipe is exceptional! Bravo to whoever started making this. I also used the gruyere cheese which i think is a plus, it was really creamy. We were big fans of the Olive Garden alfredo until we found this. Thanks!
Good and easy. I added white pepper and more garlic. I also doubled the recipe for one pound of pasta.
Simple ingredients, FANTASTIC FLAVOR! I've made this a few times now and I've learned: 1. definitely use FRESH SHREDDED PARM (instead of the grated green can)- and, just one cup of cheese will suffice 2. use TWO CLOVES MINCED GARLIC 3. HALF&HALF in place of heavy cream 4. CONTINUOS WHISKING! I start whisking when I add the cream to the unsalted butter and I don't stop until I turn my stove off. ...Thanks for the great recipe, it's a new family fave!
For those who say it is grainy. USE fresh parmesan and grate it yourself and make sure the heat is not too high. Use heavy cream and REAL butter, not margarine And for flavor, this is a sauce. The basic sauce is cheese and cream, if you want more flavor, add what you like. I thought the sauce was perfect. Creamy, I heat on low and simmer slowly to melt slowly. It came out creamy and perfect and easy to prepare. No problems what so ever. I season with salt and pepper after it is done before I toss or serve it. I like to season accordingly to what I am serving it with.
Great sauce!I couldn't get myself to use heavy cream,so I used fat free half and half wisked with a couple Tbs.corn starch.Nobody could tell the difference!I also added a little nutmeg,because that's the way my Italian Great Grandma made it.
Tastes amazing. A funny thing though--after I put the extra sauce in the fridge for later, I took it out the next day and it had congealed to the form of a spreadable cheese. This was just fine, though, as it microwaved to smooth and creamy. I found that slicing up some french bread and spreading the leftover alfredo "spread" over it made a delightful cheesy garlic bread after baking. Regardless of the interesting texture change, the sauce was positively tasty. Very cheesy.
A great basic recipe! I don't usually use heavy cream, so I make the roux first with flour, butter and use milk or half and half. I also add a few garlic cloves and have been known to add some steamed broccoli and roasted red peppers. For those of you who said the texture is not smooth, you need to make sure you buy a block of cheese and grate it yourself or buy it in the cheese department of the grocery not in the Kraft plastic container or any similar, they usually add some kind of anti-caking powder which renders the cheese useless if you want it to melt. Also, if you add it a bit at a time and stir, you will see better results regarding the cheese melting.
Garlic is simmered in butter before adding cream Also add a 1/4 tsp of nutmeg
This is a great recipe! I made fettuccine, placed the alfredo sauce on it put a boneless chicken breast on the fettuccine, and spooned alfredo sauce on the chicken. I made fresh broccoli and put that on the side along with some garlic bread. Best meal I have made in weeks!! My boyfriend agrees he wants it again!! Thanks Rebecca
Delicious simple Alfredo recipe! I used evaporated milk instead of heavy cream which cuts the calories and fat by 2/3 and adds flavor. As another suggested, replaced parsley with fresh chopped cilantro. Used 1 cup grated gruyere and 1/2 cup fresh grated parmesan reggiano. Mangia!
This is my go-to recipe for Alfredo sauce. The most important thing is to use freshly grated Parmesan, not the pre-shredded bagged stuff (or heaven forbid bottled!). This makes a huge difference. Thanks for the great recipe, Rebecca!
Very Good! As a low-carber, this recipe was perfect for me. I tossed the sauce with chicken and steamed broccoli over a tiny beat of whole wheat fettucine. Excellent!
I love this recipe!! With a family of 5, I "upscaled" the serving size to 10; using 3 cups of Gruyere and 3/4 fresh grated Parmesan cheese. Like Italian restaurants, I sautéed some Vidalia onions making it GRAND!! I use this sauce for pasta, meat, pizza and FONDUE!
I love this sauce! I did take Rebecca's suggestion and used Gruyere cheese instead of parmesan. It melted perfectly! I also used margarine instead of butter and half and half instead of heavy cream. I mixed this with fettucine, chicken, and steamed broccoli. It was wonderful! A definite keeper!
A delicious alfredo sauce! I tripled the recipe, used half and half but cut back on the parm. Truthfully, I used a good grated parm right out of the jar and it was wonderful. This sauce would even work using evaporated skim milk. Thanks Rebecca!
The taste of the recipe was unbelievable!!! My husband and I loved the first few bites. Then we just couldn't handle the texture. I spent over 45 min. trying to melt the parmesan. I read all the other reviews and added it slowly, but the lumps wouldn't go away. They got even worse as the sauce cooled and was mixed with noodles. I was really disappointed. This was so much work and expensive ingred. I will be trying another recipe next time.
It doesn't get any easier or any tastier. To those trying to swap out margerine for butter, it might save fat, but it costs you flavor. You don't need to have this on your menu every night, so please do yourself a favor and fix it with the real cream and butter, (just skip having seconds) and enjoy your food a little. Thanks for a great recipe!
Wow! We loved it. VERY VERY VERY good. If you want to save the leftovers, toss it with the leftover pasta first, then refrigerate. It will come out better that way. Good, good stuff.
At last, I've adjusted a few things and now it's perfect for us! Substitute fat-free 1/2 and 1/2 for cream, 1/2 c of shredded parm (from the little plastic tub), LOTS of garlic, pepper to taste, and a block of low fat or Neufchatel cream cheese. Great taste, not too gluey. Great with sauteed onion, chicken and frozen (thawed) shrimp.
This sauce is incredible (and not to mention very quick and easy to make)!! My husband who NEVER says anything is really good actually was the first person to tell me it was really good and then he suggested that I make it again! He even said that he thought it was better than most restaurant's versions! I did however use whole milk instead of the heavy cream and it turned out spectacular. I also found that if it is too watery then I add a little corn starch to it to make it nice and thick and creamy. I made a quick chicken scampi to top the pasta and it was a hit with everyone! Thanks Rebecca, I will never use alfredo from a jar again!
Sorry, but didn't come out right! The cheese totally seperated from the cream/butter mixture and stuck to the chicken pieces (that I added in)! I tried saving it by stirring even more, but it just made it worse! I'm going to stick to the "Quick and Easy Alfredo Sauce" on this site, it tastes AWESOME and at least it doesn't seperate!
Amazing! I feel like a chef, like a professional cook!!! My husband loved it. My 6 year old daughter (who does not like chesse or milk)cleaned up the plate! This recipe is totally a keeper. The only thing I added was some shredded chicken (I like meat of any kind). Thumbs up!!!
I shredded garlic and cooked it in the melting butter. it tasted as good as some of the resturants.
Great start out recipe, but I ended up winging it. Thanks for the pointers!
I did not like this at all. I followed the directions exactly as written...the consistency was too thick and "gritty," the taste was much too salty, and I thought there was way too much of a parmesean cheese taste. I served it over pasta for my kids (who love alfredo sauce) and they wouldn't eat it.
Very good and extremely easy! I used asiago cheese since parmesan does not melt very well and I kow asiago does. I also doubled the recipe to use with one package of fettucine. This recipe will impress your friends who will think you slaved for hours in the kitchen!
This was pretty good. The thickness was just right. I stirred the entire time. It ended up a little gritty but I think that was from the cheese (may have used more than 1 1/2 cups, I didn't measure). The cheese I used was freshly grated from one of those wedges. I know that cheddar can get gritty when heated too much so next time I will remove the sauce from the heat before stirring in the parmesan. In any case, I made this for some friends and everyone liked it :)
This is my first time trying to make Alfredo sauce from scratch. I thought the recipe was quite easy to make however, it was too rich and once it was on the pasta I found it to be clumpy, and almost paste like. I also thought that there was too much cheese if that's possible. I thought it was o.k., but I'm afraid I won't make it again.
i AM CONSIDERED BY MOST PEOPLE WHO KNOW ME TO BE A VERY GOOD COOK. BUT THIS EXPERIENCE WAS'NT GOOD. I FOLLOWED THE RECIPE TO THE LETTER, BUT ENDED UP WITH A SAUCEPAN FULL OF A GLOPPY, STRINGY, CHEESE BALL IN A MILKY BROTH. WE WILL TRY A DIFFERENT RECIPE NEXT TIME.
This is my first attempt at alfredo sauce. It was a huge success!! Tastes great. I will make again and again. I used grated parmesan and heavy cream but next time will try half & half and other cheese varieties.
Simple, quick and tasty!!!! I sauteed bacon, fresh garlic, 1/2 bag of frozen peppers and onions in EVOO. Removed from pan and made this sauce. Cooked a bag of cheese tortellini and steamed some garlic broccoli. Added tortellini and veggies into sauce and topped with additional Parmesan cheese and crushed red pepper flakes.
I made this recipe with parmasean cheese and thought it came out awesome! Tasted exactly like the alfredo I have paid big bucks for at italian resturants. Parmesean can be a bit hard to melt, but be patient and keep whisking and it will be worth it.
This sauce turned out amazing! I used 2 cloves of garlic, just because I LOVE garlic. It takes a while for the cheese to melt in, but it will- just allow plenty of time for it. As PP said, don't let the sauce boil, it WILL separate. I will never buy alfredo again, and I don't think I'll ever try another recipe. This was truly the best sauce I have ever made- and it is so simple. Thank you for such a great recipe!
Great recipe as is. If your parmesan cheese doesn't melt, it's because you bought pre-shredded and it has dried and hardened. Freshly shredded has much more moisture content and flavor. And if you really want a treat, use parmagiano-reggiano from Italy. I have also used 1/2 parm and 1/2 asiago for deeper flavors. I made this tonight with wood grilled zucchini, squash & tomatoes from the garden and added a little bit of fresh rosemary and thyme. Amazing!
This was pretty good and pretty much the way I make it only I had always melted the butter with flour before adding the cream and garlic and cheese. So this is really already what I do to start with. But I did not add the flour this time and I did add more garlic. I also used carrots, broccoli and chicken with the alfredo and some mushrooms. I skillet cooked my chicken for that grilled taste using olive oil and cajun seasoning. That made the dish.
I'm sure this is delicious as is, but I made two minor adjustments. First, I used half heavy cream and half half&half instead of all heavy cream. Second, I only used 1 cup of Parmesan and for the other 1/2 cup of cheese I used Pecorino Romano. Otherwise I kept the recipe the same. This sauce is DELICIOUS!! It's sitting on the counter right now waiting for the rest of dinner to be ready, and it's actually a little thick so I might thin it out with a little bit of milk. The thickness of the sauce and it's great flavor made me think of making spinach and artichoke dip with it next time I make it...we already wiped the pot clean from dipping bread in there after I poured the sauce into a bowl.
Very easy to make and tastes great! I made it just as is to use in a recipe that called for a jar of alfredo sauce. I have only ever bought jarred alfredo sauce twice and didn't care for the taste of it either time. Now I know I'll just make it myself. Thanks for a great, easy recipe.
This is incredible! Like other reviews say, it really is restaurant quality. I used 2% milk and a tablespoon of corn starch instead of heavy cream because I wanted to cut some calories. Definitely couldn't tell I tried to cut calories with how rich, creamy and flavorful it was. I used freshly grated Parmesan cheese from the deli section and it melted beautifully... just had to give it enough time. My company was late for dinner and it started to thicken up. I turned the heat back on, added a bit of milk and stirred it and it was as good as fresh. I made chicken broccoli alfredo over Asian stir-fry rice noodles to keep it gluten free for my 6-year-old who has gluten sensitivity. Perfect meal with a side of veggies and garlic bread. What's also great is that it doesn't take long to make! Cubing the chicken was the most time consuming part.
This turned out great! I added an extra clove of garlic and I served with chicken on the top. I brushed melted butter on the chicken and sprinkled each side with salt, pepper, thyme, and parsley and baked in the oven for about half an hour. I then sliced it into long strips and put it on top of the pasta. It was an easy and delicious dinner!
I don't usually review recipes, but I just HAD to review this one. As a devoted customer of Olive Garden, I was skeptical when I made this... so many people had reviewed it, saying that it was as good as Olive Garden. Now I love that stuff--I get alfredo dipping sauce for the breadsticks, & I get fettucine alfredo as my meal! But honestly, this alfredo is just as good, or even better. I made it for my mother, & she liked it so much that she begged me to make another batch of it for her the very same day! It truly is a wonderful recipe, & I will be using it a lot. One note: when making it, make sure that you stir in the cheese slowly, and also make sure that you whisk it while you do so. Basically, after you add the cream and it begins to simmer, you will need to whisk it every few seconds for the rest of the time it is cooking. Otherwise, it will separate. It is a very good, easy recipe-- a real treat for busy women! :)
I made this sauce few times already and its is very easy and tasty. There is no reason to buy Alfredo sauce in a jar if you can make it your own. ***Make sure you always use the fresh Parmesan cheese that you grate yourself, the other stuff will not melt and you will have grainy sauce*** I also add sliced portabello mushrooms or chicken to the sauce to make it chunkier.
This sauce was spectacular ! It was so creamy and smooth. I used Parmesan cheese and it melted very well (probably because I added it slowly, not all at once). Very delicious....highly recommended !
Best ever alfredo. Sometimes I make a variation with fresh mushrooms cooked until almost tender with the butter before adding the rest of the ingredients.
I had an idea of the kind of dish I wanted to fix, so this is what I did. I cut up 2 chicken breasts into chunks and sauteed them until done in a pan. I added steamed broccoli and 2 sliced green onions to the chicken and then poured this Alfredo sauce over it. I doubled the sauce. I didn't use as much parmeasan, but I did thicken the sauce slightly with a little flour and water. It was DELICIOUS and there was hardly any left overs. I also didn't use the heavy cream, but I used half and half instead. I've finally found the Chicken and Broccoli Alfredo I've been looking for and it's as good as anything you'll ever get in a restaurant. Thanks for the inspiration.
This recipe was an awesome base recipe. I followed the recipe as far as the butter and cream and added 1/2 a clove of garlic. ( I found that a whole clove was a little too much for me) then I added about 1/2 cup of fresh shredded asiago cheese. I didnt have any fresh parsley so I just used about 1/2 TB of dried. I also added some fresh ground black pepper and it turned out fantastic!!! It was so good with fresh garlic bread!!! Will make this again, thanks for sharing!
I LOVE this recipe. I come from an Italian family that's very picky about their pasta sauces, and they all love it, too! The garlic flavor blends really well with the parmesan, it's terrific! My roomate loves it as well, and demands I make it on a regular basis. Since I'm not a Gruyere fan, I've found that using a hand mixer with a chopping blade before adding the parsley works to break up the clumps of parmesan cheese that melt together, and makes the sauce extra creamy. Again, fantastic recipe, thanks for sharing it!
Only change was I made this with Gruyere instead of the Parmesan, but turned out great.
I read one review that sounded horrible, but I didn't have the same experience. The only changes I made to this recipe were that I added a dash of white pepper, and maybe and extra Tbs. or so of parmesean cheese ( which helped thicken it a little). The sauce looked really thin, but as soon as it is put on a plate over chicken and pasta it thickens beautifully and really has a very nice flavor. I would recommend this to anyone as you have the comfort of homemade sauce, but it is still very little trouble to make.
Very good. Used half & half instead of cream and added a little cornstarch, worked great. Less fat.
Really solidly good - not AWESOME, but good. I added a few things here and there and it became delicious but a great simple recipe to start with!
This was amazing. It is super important to keep moving the entire time for it to be blended. I whisked is while adding the cheese, and almost the entire time that it cooked and it was very creamy, but I also added a touch more cream. I served over pasta with shrimp and mushrooms to a huge crowd of family, and they all couldn't stop going off about how it was better than restaraunt quality. Thanks for the post!!!
I made this for a first date. Needless to say...there was a second date!!!! It was quick, easy and delicious.
This was very good. Have made it a few times. Next time I will try Gruyere
Great recipe, especially for a quick dinner fix--I heated up two cans precooked, cubed chicken breast in a little bit of olive oil and a clove of garlic, then removed it from the pan and made double the sauce. I added the chicken back in along with the parsley after adding the cheese (I used fresh parmesean and it was great) and garlic, and continued to simmer while stirring for about five more minutes. The result was a great sauce!
Flavor was absolutely delicious, but texture was too thick. Next time I may try milk instead of heavy cream or reduce the amount of parmesan.
I didn't have any trouble getting the cheese to melt. However, I did discover that eating promptly is a must as the sauce will not sit long before turning rather gluey on the noodles! Eat fast and you'll be fine! :)
Not the best sauce I have ever had but nice and simple to make. The family was very pleased with the taste and will make again when short on time. Only problem when reheating left overs the oil separated. All in all I really liked this recipe.
Yummy the best and so quick and easy, I will make this again and again!
This is a GREAT Alfredo recipe. I like the Gruyere substitution in this recipe. Not so kid friendly, as alfredo usually is not, but for adults Alfredo is quite the treat. Overall I give it *****.
Gourmet at home!! I can't believe I made this!! Fantastic recipe. I used minced garlic, and only 1 1/4 cup shredded parm (because it was easier to grab a bag and it was pre measured. It still came out very creamy! And super FAST!! Excellent plain with pasta - I added shrimp and scallops and felt like I was at the Olive Garden! I plan to have a "make your own" dinner with family over and offer chicken, shrimp or scalops to go on linguine and this alfredo! Tip I found for knowing when the parm is melted enough in the original cook time - lift the whisk out of the pan every minute or so and when it is no longer stringy it is fully incorporated. That's when it's the most creamy! Sauce will separate upon reheat but if you reheat it on its own (instead of on the pasta) you can whisk it back into a cream. On the pasta you get clumps and oils, but the flavor remains! I reheated mine on low heat and stirred with a whisk until it came back together and it was just like the first day! DEE-LISH!!
Very yummy. I made this as a last minute supper. I didn't have cream, so I used milk, which, of course made for a bit of a thinner sauce, but it still worked out well. I think the amount of parmesan cheese that the recipe calls for helps to thicken it a great deal. Will definately make this again.
Rich, flavorful, excellent. Everyone enjoyed this recipe! I used some half-and-half in place of the cream. Used FRESHly grated Pecorino Romano cheese because I had that on hand...fabulous. If you are still using that infamous tall, green can...stop. Switch to freshly grated for this recipe and any others. =) Great recipe--easy to make! Give it a shot!!
A GREAT base recipe! Here's some things I've tried: -more garlic, and add it right away with the butter so you really infuse that flavor -onions, chives, and/or shallots -peppers (you could even get crazy an add some spice!) -salt, sea salt, seasoning salt, etc. -black or white pepper -paprika -Italian blend seasonings -a couple of different cheeses -if you're eating it with shrimp, add a seafood seasoning blend. Steak, a steak blend. Chicken...you get the idea. -whatever tastes good! -and finally, a little flour to help thicken it up more. Also, you can totally skip the parm and exchange it for cheddar and/or pepper jack and - ta da! - nacho cheese sauce! Remember: recipes are just GUIDELINES and meant to explore and have fun with! (And I learned that while in the USA!) ;)
7.17.12 ... https://www.allrecipes.com/recipe/22831/alfredo-sauce/ ... Wayyyyyyyyyyy too much Parmesan. I used the bagged shredded kind & it wouldn't blend/melt with the heavy cream & butter. It was too strong a Parmesan cheese flavor to be good. It really isn't Alfredo if you use Gruyere cheese. Misleading recipe. Gruyere would melt better, but also tastes mild & not like Parmesan. I say we vote this one off the island. :D
Wonderful alfredo sauce! I added extra garlic anda freshly grated nutmeg and that made a huge difference. Yummy! To those who have a problem with graininess, buy the wedge of parmesan cheese and grate it at home. A litte bit of effort makes a big difference. You won't have any problems with your cheese not melting.
Absolutely disgusting. Do not waste your time, unless you're willing to buy the really expensive cheese that might melt better. It was gritty, and flavorless. I followed the recipe to a T, except for adding more garlic. Too heavy, and you do not need all of that parmesean.
I used Kraft Shredded Parmesan, little flakes of it in a clear tupperware container and dumped the whole thing in. Melted evenly and the taste was better than I expected for Kraft, in case anyone is looking for an afforbale alternative to the shaker-parmesan cheese.
Awesome and you can use 1/2 and 1/2 instead
Wonderful!! I did use the advise of others to use the sherreded chesse instead of grated. But it is great!!
Ugh I did not like. I thought it was just me, but in looking as some past reviews, it was way too salty. Cheese "looked" like it was melted and creamy, but it tasted like there was sand in it. I saved some for the next day to put with another pasta in case it was just me, but it became so hard I could barely get it out of the container. Sorry to be so negative, but I will not try it again.
This is a great recipe. Though it adds a little more work, I recommend using a chunk of Parmesan from the deli and grate it yourself. The anti-caking additives in many pre-shredded/grated cheeses are the culprit to a less-than-smooth result!
Not sure if it was the parmesan cheese or what but it was so strong in taste. I mean in a bad way!! I couldn't finish my plate and niether could the kids! We love alfredo and I wanted to find a simple recipe that I could make for me and the kids and this just didn't do it.
I bought wrong thing and used 1/2 and 1/2. Didn't have fresh garlic had to use the bottles stuff. Too much cheese fell into pot so mine was way too thick. But everyone just loved it!!! Will adjust and make again :)
OMG! This was outstanding!!! The only change I made was to add a little more garlic. This is not a low-fat meal, but it was high on taste! We would have given it 10 stars if possible!! *Note- Make sure you use fresh grated parmesan cheese, NOT the stuff in a can. It totally wrecks this awesome dish. Splurge a little and get the fresh!
This is delish! My husband cannot stand parmesan cheese, and he loved this! Our kids had nothing left in their plate too! My only adjustment was a pinch of nutmeg, salt and white pepper. I served it with Chicken tenders cut up and pasta. Very simple not to get it clumpy, just ad the cheese slowly. Mmmmmmm Good!
This recipe was fantastic! I added chicken just to add more flavor, but it really didn't need it. The whole family loved it! It's definitely a keeper.Thank you for sharing!
I just made this tonight for me and my hubby. He loved it! I used 1/2 n 1/2 instead of heavy cream and it turned out pretty good. Not as thick as I wanted but the flavor was still all good. I think this will become my new alfredo sauce!!
I just made this again last night. It is so good. I cooked some spinach and mushrooms and put it on lasagne noodles rolled them up and topped them with sauce and then baked. My bunko group loved it. If you grate the parmesson real fine it melts better. Came back to this recipe many years later than this review. Just to double check before i made again since my Son now decided he likes alfredo. This time i made it with the heavy cream ( like it calls for ha ha) instead of milk and wow liked it so much better. Thanks
this is one of those things you need to "adjust to taste". Needed a bit more zip for me/added some fresh ground black pepper....but that is a small thing. Since the parm cheese is the primary flavor you really do have to use real/decent Parm cheese....not the gritty, salty sawdust the Kraft can passes off as Parm cheese. PS: made an awesome pesto sauce from this base by adding a second garlic clove and 2 TB of pesto sauce...
The consistency was awful with a gritty texture, and it tasted heavy, greasy and bland. Not doing this one again.
I must have done something wrong... I wound up with a lump of melted cheese and milky butter. I used milk instead of cream, but other than that I followed the recipe exactly, even adding the cheese in small doses as the other reviewers suggested. Maybe you just need to add the cheese one pinch at a time. I'll use a different recipe next time, though I may be scared off from alfredo for a while!
Perfect just the way it's written.
Totally bland. I only used this recipe because I couldn't find the recipe booklet that came with my magic bullet. I ended up using pepper, at leave 5 more cloves of garlic and more parm cheese. I blend it all in my magic bullet, then take off the top and microwave for a minute, then blend, then microwave and so on until I get smooth consistency. My kids did like it though.
This rich flavorful sauce made a nice addition to the Basil Chicken posted by Wendy on this site. Thanks Rebecca! This will be the Alfredo Sauce of choice in this house from now on. And it won't be used only on pasta!
I gave it 5 stars but I made a few changes out of necessity. First, I only had half and half and about 3/4 cup of parmesan cheese. I accidentally added the garlic WITH the cream, but it tasted great. I brought it almost to a boil and stirred constantly for about 5 minutes. Also, before I added the cheese, I beat an egg yolk and tempered it by adding a couple of tablespoons of the hot cream mixture to the yolk while stirring it. (The egg yolk was part of another alfredo recipe I got from this site. It makes the sauce silky.). I then whisked it into the cream and added the cheese. I just realized that I forgot the parsley, lol! It was SO good; my kids loved it. I used Rotini which was great because the sauce stuck to it really well. I would have used a little more cheese if I'd had it, but probably not all 1.5 cups. Thanks, Rebecca!
Wonderful! My husband is very picky and he loved this sauce! Also, my mother-in-law was over for dinner when I made this and raved about it! She even asked for the leftovers for lunch the next day! The only thing I changed: left out the parsley, added a quick sprinkle of nutmeg, and I bought a wedge of extra aged parmesan and finely shredded it. (added it by small handfuls to ensure even melting) Perfect!
Yummy! I loved it and it was truly loved by my father and husband and my children. We all love flavor and spice and this was not lacking at all. I sauteed chicken in extra virgin olive oil, basil, oregano, ground black pepper, kosher salt and crushed garlic. I steamed brocoli until still tender and bright green. I diced fresh tomatoes and mixed all these together then topped w/ your deliciously rich sauce and ate with linguini that I boiled in evoo and oregano leaves : ) It was delish! I guess if people think your dish is bland they have to find a way to liven things up expecially when you're an "expert" cook : )
Mmm, this was absolutely divine! It was all cheesy, creamy and fragrant, and I had no problems with the clumping. It is very thick, so it's very important to serve it right off of the stovetop.
This is great! We microwaved it, and it was fine except that the cheese didn't melt completely. I am twelve years old, I cooked this, and it was wonerful. A tasty foolproof recipe.
I've made this recipe twice thus far, only changing the garlic to powdered garlic and adding a bit of white pepper and salt to taste. I used the shredded Parmesan that comes in the bag at the grocery store and it melted perfectly after about 3 minutes of whisking. I get amazing oohs and ahhs each time. This is the greatest alfredo recipe I've made and I will continue to make it (or at least use it as a base) from now on.
Very good. Way too much cheese. As other reviewers point out how gooey it gets, keep in mind that 1 cup of parm should be sufficient. Keep Stirring. :)
This is my go to recipe. I have been making it for about 7 years. The only thing I do different is I add black pepper. Quick, easy and very good.
This is a good base recipe. It definitely benefits from adding some white pepper. I used half parmigiana reggiano and half Gruyere, and used 3 large garlic cloves. I also added a can of crab meat with the butter while it melted, then added raw shrimp at the end. I think next time I'll use more pepper (only used 1/4 tsp to start) and add some old bay.
Deeeeeelicious! I served this with fetuccini and shrimp.