Basil and nutmeg add a subtly different feel to this Alfredo. This is the best and creamiest recipe I've found.
I used butter instead of margerine and I sauteed some fresh minced garlic and onion in with the butter before adding the other ingredients. I added A LOT more milk to get the sauce to the consistancy I wanted and even then, it was too thick as we were eating it which made it unappealing. The flavor was great. I would make this again but I would add something else to thin out this sauce (like maybe chicken broth) and maybe cut back on the cream cheese. - 26 Sep 2012 (Review from Allrecipes USA and Canada)
Delicious! Here's what I did... I used 8 oz of medium shell pasta, 2 ounces cream cheese, 2/3 cup parmesean, 1/4 c half and half and a few tablespoons of margerine. I added more parmesean as the sauce cooked, added a tablespoon of freshly chopped basil rather than dried, used powdered garlic, then added about 8 ounces of crushed tomatoes. It made a very pretty pink sauce that was outstanding. Thank you for the basics... I wouldn't have tried the ingredients without the blueprint! - 27 Jan 2006 (Review from Allrecipes USA and Canada)
Very tasty sauce. I ended up throwing in some red onions as well. I found adding a bit of lemon juice (about two caps' full) helped deplete the clumping, much like it does in fondue. - 01 Aug 2007 (Review from Allrecipes USA and Canada)