Absolutely marvellous! Like Dorothy, I've stayed away from Alfredo sauces because they're usually so heavy. I used this recipe as a side with a German Pasta dish, and it was great! The only problem I had was: Since I'd scaled it down to 1 serving (there's always a limit to how much you can scale a recipe!) and was probably too "patient" while cooking, the sauce turned out a bit too thick and I had to "loosen" it up a bit with some extra milk. But I'm definitely going to try this one again... it's a sure winner!
This is good !! Love Alfredo but it is usually so heavy in calories. I put it over linguine and added some chopped black olives on top, also sprinkled some more parmesan on top. Used 2% milk, didn't have 1%. A very good supper, thank-you Jellybean, it will be a repeat!! Dorothy
I lost my low fat Alfredo recipe and was glad to have seen this one! Sooo much better than mine! This recipe doubled very easily. You can't tell at all that it's low fat! Unbelievable! The only thing it needed was salt. I served this over chicken and Penne with spinach.
I followed this recipe and it was tasteless. I was very disappointed. I added some salt and a little bit more cheese thinking that would help. It didn't. Maybe adding more garlic would help. I would not recommend this recipe.
This was good but not as good as I was hoping based on reviews. I followed the recipe very closely, the only difference was adding an extra tablespoon of parmesan. My husband was a bit disappointed because he loves alfredo dishes (the full fat kind). I give this recipe an A for simplicity, having ingredients on hand, and easy to follow directions for a new cook. The taste only gets about a B-. I ended up throwing some extra parmesan and some mozzerella into my dinner bowl and microwaving it for 30 seconds to get some extra cheesiness/flavor. The recipe is a keeper though.
sorry to leave a low rating, we just didn't think this was very good.
OK, let's be real here. This is basically a bechamel sauce that is a very useful basis for many different dishes. For example, add some sherry and you have a great sauce for tetrazzini. Add cheddar and you have the sauce to bake a macaroni and cheese. As an alfredo sauce it leaves much to be desired. Maybe because it doesn't have the chance to bake into a dish? Having said that I'll probably make it again because I wanted a lower fat version of the classic. yes, it is smooth, but not "creamy" (unless I let it cook too long? In any case, I added a pinch of fresh nutmeg, lot of pepper and lots of additional parmesan. I ate it with linguini and sauteed shrimp. As I said, it wasn't bad, but it fell short of the expectations I had from the other reviews.
This is great! I add basil to mine after the garlic and pepper. My boyfriend is a chef and he really likes it too.
Really great sauce! You can't even tell it was low fat. I cooked the base for three minutes without the cheese and it came out the perfect texture just like sauce from a jar! I did add some minced garlic to the butter at the beginning and some Italian seasoning. I did discover that it was not a very good texture (it still tasted good) when warmed up. Next time I will cut the recipe in half as to not have leftovers!
My kids helped create this sauce(11). Love the idea of Skim vs heavy cream. We are a house of Athletes but still have a full flavour palatte. We added Fresh Basil and skipped the Pepper for a more Kid friendly experience.