Alfredo Sauce (with fettuccine)

  • angelamd79 Posted: 03/12/10
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    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.

  • twinsucf Posted: 11/05/08
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    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.

  • CindyH Posted: 08/06/10
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    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.

  • RubyB08 Posted: 12/25/08
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    This was really bland...maybe because it was a "Cooking Light" recipe. I would try another recipe.

  • adluethi84 Posted: 03/23/09
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    The cheese and the half/half didn't blend very well. The cheese was very clumpy and didn't look appetizing.

  • NancyVA Posted: 02/22/09
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    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".

  • Laurie77 Posted: 02/08/09
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    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.

  • vbak66 Posted: 06/18/11
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    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.

  • Jahnavi Posted: 01/15/12
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    The cheese formed clumps. Is there any way to stop that from happening?

  • Scifibookcat Posted: 12/30/13
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    Very mild taste. I added extra parmesan and also some grated cheddar and ham and served it over penne pasta. The key to a smooth sauce is to add only 1/3 to 1/2 of the half and half to the pan and slowly add the cheese, stirring constantly with a whisk until it forms a very thick sauce. Then slowly add the remaining half and half while continuing to stir. This would make a great base to experiment with many variations, stirring in the add-ins after the sauce is smooth. I could see adding: sauteed onions, sundried tomatoes, sliced olives, pan-browned sliced polish sausage or hot links. You could also change the cheese to monterey jack or pepper jack and add diced green chilies and other mexican seasonings. Yum!

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