water, cream, parmesan cheese (cultured part-skim milk, salt, enzymes), modified cornstarch, contains less than 2% of the following: butter (cream, salt), salt, sugar , enzyme modified egg yolks, dry vermouth (vermouth, salt), xanthan gum, whey protein concentrate, gum arabic, romano cheese from cow's milk and cheddar cheese (cultured milk, salt, enzymes), granular and asiago cheeses (cultured milk, salt, enzymes), granulated garlic, black pepper, lactic acid, natural flavor, sodium phosphate, enzymes. contains: milk, eggs.
contains: milk, eggs.
In Rome, the earliest Alfredo sauce recipes were known as “al burro” or “with butter”. Here, fresh cream is blended with butter, aged Parmesan cheese, and a hint of black pepper for an authentically rich and creamy flavor.
It is nice and creamy. Had to add frozen peas to balance out the rich and thick sauce. Loved it and absolutely delicious. Maybe I kept it almost till the expiry date that is why it is so thick.
YES I WOULD RECOMMEND THIS ITEM
Creamy Alfredo Sauce
by Sherrie LaMont
I have tried this many times, and still it is watery. WHY?
Terriible and flavorless
I am disappointed every single time I try this alfredo sauce. It has no flavor!! I will be using an alternative home made alfredo from now on. I would rather just use butter on my noodles than this gross stuff. It doesnt taste like it is made from good ingredients either.