Original recipe yields 8 servings
Based on a 2,000 calorie diet
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I se...
Thank you so much for this recipe! It was the best I've ever had and I've been married to a chef for 21 years!
This is absolutely excellent!!!! It is very rich and high in fat so it is only a special occasion recipe.
OMG! I knew this was greatness after my first taste. I omitted the fontina cheese and used a Parmesan, Romano, asiago blend instead and salted butter. Otherwise I followed the recipe exactly; c...
This was very good. I did 1/4 of the recipe since I only needed a small amount. Added several good twists of freshly ground sea salt and black pepper and several dashes of dried basil; left ou...
I've made many an alfredo sauce in my lifetime and this is the VERY BEST! OUTSTANDING! The key is cooking it slowly and baby it a little. It takes time but it is so worth it!
I am an alfredo sauce junkie and I absolutely LOVED this recipe! This is by far the best alfredo sauce I've had (including fancy Italian places). Definitely very rich (ok, fattening!)and should ...
THIS IS GREAT! I just added 3 tablespoon of fresh pesto and a 1/2 teaspoon of nutmeg
Best sauce I've ever had. Been searching this one. Thank you! I may add onion next time but it was great as is.