By spatchcock on October 16, 2002
Photo by gailanng
Photo by gailanng
"Very good and easy to make! I like to use this as a sauce with fettucine and as a dipping sauce for breadsticks. I have also substituted evaporated milk for the cream with success many times."
Serving Size: 1 (672 g)
Servings Per Recipe: 1
"I made this recipe for my sister when she was up this weekend and she loved it, she wouldn't stop oooohing and ahhhhing while she was eating it. I added shrimp and a little bit of green onions for garnish and they really set it off. My sister said that they are having a progressive dinner in a month and now she hopes she gets the main course because she really wants to use this recipe! Very Good!"
"So easy and so good! I do note that we all put salt on it when we were eating. Next time around I'll add some salt and maybe a little white pepper beforehand. Thanks, it's a wonderful recipe and definitely a keeper!"
"This was such a Gooooood recipe!!!!! I used fresh shredded Asiago cheese instead of parmesan, and I got a wee bit too much in it,but it was delicious all the same,next time I will just do the 1/2 cup of cheese.I also didn't have any heavy cream,but wantd to make this recipe real bad,so I made a thin white sauce. I Used this recipe over Fettucinni noodles.I'm tellng you it was very GOOD!!!! Thanks,Darlene Summers "
"We love it! I substituted light cream for the heavy cream and used reduced fat cream cheese for a lower fat version."
"This was the best alfredo sauce ever, tastes like olive gardens recipe to me."
"loved this recipe, it was super easy and the family loved it. i also added fresh garlic and used evaporated milk. it did not thicken in 20 minutes, but maybe it was the evaporated milk."
"Excellent! I used it with fettuccine and grilled chicken. My daughter, 10 yrs., wanted to eat the sauce alone."
"YUM is all I can say! This alfredo is so creamy and delicious I could eat it all by itself. I did use around 4 Tbsp of cream cheese, because you can never have too much cream cheese! Even my picky 14 month old loved it. 5 Stars!"
"This was wonderful! I made this to go on Voodoo Pasta #313463 and so easy and delicious. I did use half-n-half (didn't have heavy cream) and used 3/4 cup parmesan cheese and fresh garlic. Definately a favorite and going into my Favorites of 2010. I had no problem with it thickening up. Thank you for submitting this recipe!"
"This was simple and wonderful. I ended up doubling the cream cheese to give it a better flavor, and I made a roux so that it would thicken quicker. I used 1/2 cup of the recipe and 1/2 cup of flour, cooked for about a minute, then added the rest of the recipe. It turned out great. Only thing was we needed a little salt at the table. Thanks!"
"My DD loves alfredo and she loved this. She made this for our family for dinner last night. Made for Top Favorites of 2009."
"Made this last night and had rave reviews! Every single person in the family loved it! (The kids were already fighting over the leftovers last night!) We added some cubed chicken, about 1 tsp dried chives, 1/4 - 1/2 tsp salt and 1/2 tsp pepper. Like Patrick, we also had to add a little bit of salt at the table, but that was it. Wonderful sauce and will make this again!"
"I believe I've gained 3 pounds just smelling this! I used this sauce as a substitute in chef #194398's recipe #313463."
"This is my first alfredo sauce from scratch and I was very pleased at how easy it was to make and the great garlic and parm flavor. Served over fettucine along with baguette slices for recipe #356145 and a crisp green salad."
"This was very quick and easy.I used fresh garlic cloves as out of garlic powder.Delicious !!"
"I had to make using half-and-half. Also added salt and pepper. Simmered for 20 minutes. Very good. Kids and Dh really enjoyed it."
"Had over linguine and everybody raved!"
"We love this. It's just as easy as opening a jar of that bland tasting alfredo in a jar. I used 2 teaspoons of garlic powder and fresh grated romano cheese. We make this all the time!"