Use real butter, cook slowly .. awesome

First of all, I have been to Alfredo's in Rome and it is the best. Someone here said it is just equal parts butter and Parmesan. I'm fairly certain there is some kind of heavy cream or half and half used. And, most likely it is Parmigiano Reggiano that is used. There is an ingredient in this recipe that I despise...garlic powder. Real garlic would be the thing to use. And, there's an ingredient that is left out that I'm certain any authentic Italian cook would add, and that is nutmeg. It makes all the difference in the world. I have made Alfredo sauce from scratch before but I've not used this recipe. Just wanted to give my two cents as well. It brings back fond memories of my visit to Rome. And, I have had delicious Alfredo sauce here in Jacksonville Florida at a restaurant called Fontana's. I'm fairly certain the chef adds nutmeg.

This was very good.

First time making Alfredo sauce and this recipe was great. I added garlic salt to give it a bit more saltiness so i wouldnt have to add any afterwards. Came out amazing and my gf loved it.

This is an excellent start. I omitted powdered garlic and used some fresh grated garlic instead. It was so delicious. We put grilled shrimp with it over homemade whole wheat pasta.

Very easy and very tasty. The kids really loved it. It's a winner.

The recipe was quick and easy and tasted wonderful.

Wonderful tasting! Will make this one over and over again:)

Great sauce! I added some sun dried tomato pesto and it was just as good!

Ehhhhh, It's ok. Good for a one time try, but definitely not something to write home about. Sauce was a little too thick and on the bland side. Followed recipe exactly, so I think it is just a preference thing.

This was so great my kids and husband enjoyed it so much. This is gonnna become a weekly dish for our family. Thanks so much for sharing your recipe, it was great.

I use this on a number of different pasta and it turns out great. It is truly the best I've ever had. Thank you Michael!

I'm a chef at an Asian diner. I plan on breaking into Italian and french, and this was a very tasty recipe. After melting the butter and cream cheese, I used fresh minced garlic as a substitute for the powder, and released it as an aromatic,(similar to Japanese style cooking), with julienne yellow onions, stir-fry for fifteen seconds. Add grilled chicken, steamed broccoli, and cooked pasta, then added the cream to the stir-fry along with the half and half, toss (if using large sauce pan or wok, if not stir-fry) until completely coated. Props to the chef on this one! It's a great sauce base! I saw a few comments regarding substitutes. Don-margarine, yes, substitutes well, nearly mocking butter's flavor and consistency. Dee-sour cream, no, will ruin the flavor and consistency. The cream cheese is really the base of this recipe, without it, it would be pointless. Sour cream melts into a very watery consistency, while cream cheese creates the thickness of the sauce. Also flavor, alfredo sauce is supposed the be cheesy, which is a flavor sour cream would not produce.

This recipe is wonderful! I just made it for chicken fettuccine Alfredo for my boyfriend and he loved it!

I love this sauce!!! My first time making it and it come great... I added green onion minced garlic sauteed shrimp and scallop it came out wonderful!!! ;-) ;-) ;-);-)