Name: Creamy Alfredo Sauce with Asiago, Parmesan, and Romano Over Fettuccine Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 tablespoons butter; 1/2 cup finely chopped shallots; 5 garlic cloves, minced; 2 cups heavy whipping cream; 1-1/4 cups shredded Asiago cheese; 1 cup grated Parmesan cheese, divided; 3/4 cup grated Romano cheese; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 package (12 ounces) fettuccine; Chopped fresh parsley, optional

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Introduction

This creamy Alfredo sauce is a luxurious, cheesy classic that perfectly coats fettuccine for a comforting and elegant pasta dish. Made with a blend of Asiago, Parmesan, and Romano cheeses, it offers rich flavor with a smooth, velvety texture that’s easy to prepare at home.

The image shows a stainless steel pot filled with a smooth, creamy white sauce speckled with small black pepper pieces. A silver spoon rests inside the pot, partially submerged in the sauce, with its handle sticking out to the right. The pot sits on a coarse, brown woven mat. The background is a white marbled surface with a dark wood texture visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter
1/2 cup finely chopped shallots
5 garlic cloves, minced
2 cups heavy whipping cream
1 1/4 cups shredded Asiago cheese
1 cup grated Parmesan cheese, divided
3/4 cup grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) fettuccine
Chopped fresh parsley, optional

Instructions

Step 1: In a large saucepan, melt the butter over medium heat. Add the finely chopped shallots and cook, stirring occasionally, until tender, about 2 to 3 minutes.
Step 2: Add the minced garlic to the pan and cook for 1 more minute, stirring to prevent burning.
Step 3: Pour in the heavy whipping cream and stir continuously until the mixture is heated through but not boiling.
Step 4: Stir in the shredded Asiago cheese, half of the grated Parmesan cheese (1/2 cup), the Romano cheese, salt, and pepper. Bring the sauce to a boil, stirring constantly to prevent sticking or burning.
Step 5: Reduce the heat to low and let the sauce simmer uncovered, whisking occasionally, until it thickens, about 10 minutes.
Step 6: Meanwhile, cook fettuccine according to package instructions until al dente. Drain pasta, reserving a little pasta water if needed to loosen the sauce.
Step 7: Add the cooked fettuccine to the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to achieve the desired consistency.
Step 8: Sprinkle the remaining Parmesan cheese over the pasta and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich and creamy.
Try adding cooked chicken, shrimp, or steamed broccoli for a heartier meal.
Use freshly grated cheeses for the best melting texture and flavor; pre-grated cheeses may contain anti-caking agents that affect creaminess.
If the sauce thickens too much as it cools, stir in a small amount of warm cream or milk to loosen it up before serving.

Storage

Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently and adding a splash of cream or milk to restore creaminess. Alfredo sauce does not freeze well, as the texture can become grainy after thawing.

How to Serve

A shiny silver pot filled with smooth, creamy white sauce that has small black pepper flakes sprinkled on top. A silver spoon rests inside the pot, with its handle leaning on the edge. The pot sits on a textured beige knitted cloth on a white marbled surface. The sauce looks thick and evenly mixed with a soft, glossy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Alfredo sauce ahead of time?

Yes, you can make the sauce a day in advance and store it in the refrigerator. Reheat gently on the stove with a little cream or milk to regain the smooth texture before serving with pasta.

Is there a substitute for Asiago cheese?

Pecorino Romano or extra Parmesan can be used as substitutes if Asiago is unavailable, although the flavor will be slightly different. Using a combination of Parmesan and Romano cheeses will still give a rich, savory taste.