Wow! What a yummy recipe. I made this for my bf and a good friend (who specifically requested alfredo) and they loved it! The garlic oil really adds a lot of flavor, and I belive, makes the dish. I suppose you could use gorgonzola in place of bleu cheese if you prefer a milder flavor (gorgonzola is milder than bleu).... This tastes just like Stouffer's fettuccini alfredo! I think next time, I'll experiment by using green fettuccini!Serve with an Olive Garden salad (I made my own version) and garlic breadsticks (be sure to dip them in the sauce - yum!). This one's a keeper!

I loved this so so so much!! My husband and I made this dish for company. I used galic salt and lemon pepper with the italian seasoning. I also cooked up some chicken and sauted mushrooms and mixed it right into the sausce...it was amazing. I served it with a garlic baguette and steamed broccoli. Will make again and again and again!!

.. i made it with my boyfriend who eats anything.. he ate this but whined the whole time. sorry for the bad reveiw.

I love a recipe that my picky children will eat, and they loved this! I simplified things by sauteing the garlic and just adding the cheeses and cream into the same pan. (no need to reserve and seperate). Like other reviewers I used fresh lump crab meat from the fish counter, and also threw in a couple of tablespoons of real bacon bits. It was all very impressive and the family raved.I would serve this to special guests (maybe using lobster meat and fried crumbled pancetta instead...MMM)

I usually don't like blue cheese, but this was really delicious! EVERYONE loved it! Although it has a really rich and strong flavor, so I'm not sure it would work as a main dish, maybe with chicken. Doesn't reheat well.

I was on a mission to make 'Buffalo Wing pasta', and I thought this was a very good base recipe for my blue cheese cream sauce. I sauted diced chicken, celery, and onion until caramelized, added a few tbsp white wine, then added 1-2 tbsp. butter and approx. 1/4c Frank's Red Hot sauce. I opted to use gorgonzola to tone it down a just bit, and also used Herbes de Provence instead of italian seasoning (prefer thyme with chicken). We thought it was great tossed with linguini. Not exactly something you would expect to be served at a bar while watching football, but it definitely satisfied our craving for 'bad' finger food and great pasta at the same time.

This recipe was AMAZING. Best alfredo sauce I have ever had. Will definately make many many more times.

Excellent pasta recipe! Very rich and creamy. I added alittle chopped onion and sundried tomatoes to mine.

I made this recipe as written, only adding sauteed shrimp and crab meat. The blue cheese (which I love) was way too overpowering. The recipe may be better adding only a third of the blue cheese.

After reading other reviews to make this I doubled the amount of cheeses and put only 1 cup of fat free 1/2 and 1/2 instead of the heavy cream for 8 oz of dry pasta. I also put in a can of mushrooms as someone suggested and that was an excellent idea. It was still a hair runny, so I combined the pasta with the sauce and let it sit for 5-10 minutes covered before eating. Then the sauce stuck to the pasta nicely. Very good change for pasta.

Well I thought this was just 'ok-ish' - it kinda stunk (guess thats the blue cheese & parmesan effect)..my daughter hated it - took one bite and couldnt eat it. I put the leftovers in the fridge but the dog will be eating them.

This was good, except I like a lot of cheese taste. I added an extra 2 ounces of bleu cheese to my leftovers and reheated. This was more to my liking. Next time I will just double the amount of bleu cheese in the recipe.

I'm not a huge fan of blue cheese, but I made this as a xmas present for a relative and he adored it!

This is a delicious recipe, both as is and also cutting back the blue cheese just slightly. My husband won't eat store bought alfredo sauce after tasting this!

I followed this recipe exactly as it said, and found it to be thin in consistency. I had to let it sit for a while until it seemed to thicken up at which time it was not very hot. I'm a beginner when it comes to cooking, so perhaps more experienced people will be able to fix that. The flavor is excellent, and I will make this again. I think next time I will try to add some lump crab meat to this for something a little different. But I recommend this dish!

We thought this was pretty good, though I made some alteration for what I had on hand. I used half and half instead of cream and added fresh basil, as one reviewer suggested (instead of the italian seasoning). It was fairly thin, but the flavor was pretty good, though not strong.

Very good recipe. Here are the alterations that I've made. I used 1 tbsp butter, 3 cloves garlic that I left in, 1 tbsp fresh parsley instead of Italian seasoning, 1/4 c white wine and while the sauce was simmering, I added 1 tsp of flour to thicken it juast a bit. I served it on top of the pasta with additional parmesan cheese. Next time I will add some fresh mushrooms. Thank you for the recipe.

Finally a pasta recipe with some zing. Really love the flavors but one had to like blue cheese. Anyway, sorry I didn't think of this first - thanks.

I was a little worried about this one after reading some of the reviews but was very pleasantly surprised. The bleu cheese was enough that there was a slight tang to the sauce but it wasn't overwhelming. I added a little flour to the sauce and brought it to a low boil for a minute or two and it thickened without any problem. I also only used 1 teaspoon of Italian Seasoning and the flavoring was perfect for our tastes. My husband and daughter who are not big bleu cheese fans liked it and all three of us cleaned our plates. I'll definitely make this again!