Creamy Alfredo Sauce with Asiago, Parmesan, and Romano Over Fettuccine Recipe
A rich and creamy Alfredo sauce made with a blend of Asiago, Parmesan, and Romano cheeses, simmered with garlic, shallots, and heavy cream. Perfectly paired with fettuccine for a classic Italian dish, garnished with fresh parsley for a touch of color and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Alfredo Sauce
- 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
Pasta
- 1 package (12 ounces) fettuccine
Garnish
- Chopped fresh parsley, optional
Instructions
- Cook Shallots: In a large saucepan, heat the butter over medium heat. Add the finely chopped shallots and cook, stirring frequently, until they become tender and translucent, about 2-3 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant without burning.
- Heat Cream: Pour in the heavy whipping cream and cook, stirring occasionally, until the cream is heated through but not boiling.
- Add Cheeses and Seasonings: Stir in the shredded Asiago cheese, half of the grated Parmesan cheese (1/2 cup), the grated Romano cheese, salt, and pepper. Continue stirring constantly as the mixture comes to a gentle boil.
- Simmer Sauce: Reduce the heat to low and let the sauce simmer uncovered, whisking occasionally, until it thickens to your desired consistency. This should take about 10 minutes.
- Cook Fettuccine: Meanwhile, cook the fettuccine according to the package instructions in salted boiling water until al dente. Drain the pasta well.
- Combine: Toss the cooked fettuccine with the Alfredo sauce. If desired, sprinkle the remaining 1/2 cup grated Parmesan cheese on top and gently mix.
- Garnish and Serve: Serve immediately, garnished with chopped fresh parsley for a burst of color and fresh flavor.
Notes
- Use freshly grated cheeses for the best flavor and melting quality.
- Do not boil the cream aggressively to avoid curdling.
- For a lighter version, substitute half-and-half for the heavy cream, but the sauce may be less rich.
- Adding a pinch of nutmeg can enhance the flavor uniquely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of cream or milk.
Keywords: Alfredo sauce, creamy pasta sauce, Asiago cheese sauce, Fettuccine Alfredo, Italian sauce recipe
