A quick, cheap and easy recipe for the classic alfredo pasta sauce. The secret ingredient is cream cheese!
I read alot of reviews on this and just kinda figured either I would really like it or really hate it. Here's what I did based on other reviews: used 1 tsp minced garlic with the butter, only used about 1 1/3 cups milk and 4 oz. of parmesean (half a container of kraft grated), about 1/4 tsp black pepper and a few grinds of sea salt. This was the best alfredo I have ever had!!! I didn't even taste a hint of cream cheese and the sauce turned out smooth and creamy and cheesy!! I served it with cut up grilled chicken and fettucine. I LOVED it and so did my boyfriend!! I had some extra sauce so I took it to my friend and she thought it was super delicious!! This will be the only alfredo I make from now on! I hate the jar stuff! The best advice I can give is to have some patience and the whisk IS A MUST!! Put the milk in a little at a time and just keep stirring. Don't use too high of heat and I'm telling you your sauce will turn out perfect!! Thank you for such a great recipe! - 29 Feb 2008 (Review from Allrecipes USA and Canada)
I used light cream cheese and skim milk and it was still excellent. The recipe states that this makes 4 servings, but I would say that it easily doubled that. Assuming the 4 servings, using these substitutions drops the calories per serving by 85 and drops the fat by 11.8 grams. The cholesterol drops by 39 mg. (Well worth doing as it is still excellent.) - 11 Apr 2003 (Review from Allrecipes USA and Canada)
I have been making this recipe for several years and still can't get enough of it! It is my husband's favorite dish (in fact, I'm pretty sure this is why he married me!) and he requests it constantly. The only time I had a problem with separating or a heavy butter flavor was the one time I used real butter instead of margarine. It still tasted very good, but the flavor was MUCH richer and it was significantly thicker overall. If you have trouble with the parmesan being too grainy or sticking to the bottom of the pot, try adding it right after mixing in the cream cheese and whisk well. It will be super thick before adding the milk, but the parmesan will blend better. If you are worried the 2c milk is too much, try mixing everything together and leaving it on low heat while you boil water for the pasta. It will thicken alot as it cools too. Other than that, the only real tweaking that I have done is to always ALWAYS add a healthy dash of oregano. Other seasonings may come and go, but I find oregano essential for rounding out that Italian flavor. **update** Since a few reviews suggested nutmeg I decided to experiment on what I thought was already perfection and it was definitely worth it! A good dash or two of nutmeg really adds depth and compliments the oregano too. **more update** For those who say they taste too much cream cheese, make sure you are using the whole 6oz of Parmesan. If you are using enough Parmesan it should become the dominant flavor. - 16 Nov 2007 (Review from Allrecipes USA and Canada)