Alfredo Sauce (with fettuccine)

It was ok - I actually used fat free half & half to cut more calories and fat. Use a very good quality romano cheese to get the best flavor results.

I have never made alfredo sauce before. Not only was this very easy but it was also fantastic! I used it on tri-color tortellini and added peas. I didn't add the salt or pepper but did add 1 tsp. dry white wine. I'll use this recipe again on other pasta dishes.

Yes, the cheese tends to clump up after it cools but the flavor is still wonderful. This is my daughter's favorite alfredo sauce. I like to thrown in some sauteed mushrooms because I love them so much.

This was really bland...maybe because it was a "Cooking Light" recipe. I would try another recipe.

The cheese and the half/half didn't blend very well. The cheese was very clumpy and didn't look appetizing.

This is my go-to alfredo sauce. It is so easy to make and it can stand-up to any restaurant style alfredo sauce. No one will know it is "light".

This recipe is okay for a basic alfredo sauce. If you want it to taste like it's from a restaurant add a clove or two of finely minced garlic with the butter and stir in some fresh cracked pepper. Bumps up the taste but not the calories. If you prefer a pesto cream sauce, add a couple of tablespoons of prepared pesto instead of the garlic.

The grandsons rated this 5 stars! It was tasty, but I also added some extra butter, olive oil, and chopped garlic that I let saute for a few minutes before adding the cream. I used 2 cups cream because CL sauces usually tend to be a little skimpy. I also added some very creamy ricotta. I simmered the sauce for about a half an hour before it started to thicken up. I will make again.

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The cheese formed clumps. Is there any way to stop that from happening?