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Penne Parmesan Alfredo Recipe

Penne Parmesan Alfredo

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Rated: 2 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

Showing 1-10 of 21

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  • on April 05, 2011

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    My dogs will never forgive me for trying this recipe and my garbage disposal won't either. This recipe had to be a misprint.

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  • on March 25, 2011

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    i should have listened to the reviews. it turned out to be a runny concotion and i noticed the floury taste as well. i tried everything i could to get it out. i added so much garlic and onion powder along with salt and pepper. i added more milk than what the recipe calls for also. i added two the first time and then decided to try a third cup. i don't recommend using this recipe. i was hoping it would turn out good because i didn't have any cream in my house. i love alfredo but this is not the way i was expecting it to taste.

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  • on January 29, 2011

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    The sauce was a thick glob. How are people rating this excellent? No way! I made this exactly to the recipe and it just dosent work. Skip this one and move on. I cant believe the first reviewers ever made this. They must be relatives of Robert.

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  • on March 04, 2010

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    Chef Robert - I love how easy this recipe comes together and when I serve it at potlucks and dinners I receive positive comments. I love to watch your show because you always come up with a dish that us commoners can make too.
    I vary the recipe by adding chicken or vegtables in season. Also like a lot of garlic in my dishes.

    Try this recipe and you won't be sorry.

    Marjorie Hillebrand

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  • on February 24, 2010

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    i love alfredo pasta and i tried alot of them but this was the best one i had!

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  • on January 31, 2010

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    As the other reviews have said, it does need more milk (half and half is great to use and lots more cheese. It's super easy to make, fast and it taste good for a quick meal on the go. ( :

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  • on December 14, 2009

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    This is a decent base, but don't count on as is, make sure you have extra dairy, buttermilk worked nicely but don't overpower it.. Have also used a slight touch of egg nog for a holiday twist with excellent results.

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  • on October 08, 2009

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    Wish I had read the comments before I made it! Had to run to the store for more dairy. Ended up adding a pint of 1/2 & 1/2 and about twice the cheese as well as much more seasoning. Recipe should be edited to reflect this. Chef Irvine would fail any mission if he used it as is.

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  • on July 25, 2009

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    I don't know what was originally meant for this recipe, but I ended up using 3 cups of milk. As others have mentioned, an increase of cheese might be in order, too. But, I got by with the indicated amount. I liked what I ended up with, though...with my doctored recipe. I used this over spaghetti squash, and the onions really complimented it. Needs quite a bit of salt and white pepper to season it. At the end, I snipped some chives into it, too. really was a good addition to me and provided some good contrasting color.

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  • on May 16, 2009

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    This was good for a base for me to go on. You definitely need 2-3 cups of the milk. One was definitely not enough as it was more of a paste with only 1 cup of milk. I also doubled the cheese in the sauce. I also added fresh pencil thin asparagus cut at a diagonal into thirds, woody ends trimmed naturally, instead of the peas and added that to the last 2-3 minutes of the salted starchy water while the pasta finished cooking.

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