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Stove – Asiago Alfredo

Served with battered tilapia, topped with bruchetta and a garden salad.

Alfredo sauce is a staple in Italy, and this simple sauce does well in a fine dining arena as well as weeknight table fare. Using asiago as the cheese gives a fresh new kick to this dish. When adding cheese to a sauce, make sure the sauce is at a full boil, and then add small amounts at a time while stirring it in. E Buonissimo!


Medium Heat
30 minutes
6-8 Servings


  • 1/4 cup flour
  • 1/4 cup butter
  • 1 pint heavy cream
  • 1/2 cup asiago cheese, shredded
  • 1 tsp nutmeg
  • 1 tsp black pepper
  • 1 pinch salt
  • 1 flat sliced mushrooms
  • 1/2 onion
  • 1 clove garlic, chopped
  • 1 tbs olive oil
  • 1 package farfalle pasta

Create a blonde roux by melting the butter and mixing in the flour. Cook until just yellow. Remove from pan and chill. Saute onion and mushrooms in olive oil and garlic until the onions are tender and the mushrooms are soft. Add the cream, stirring until boiling. When boiling, add asiago cheese, nutmeg, pepper, and salt. Stir in a little bit of the roux at a time until desired thickness is reached. If too thick, sauce can be thinned with milk or cream. Stir occasionally until thickened. Serve over pasta cooked al dente.

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

One Comment
  1. Alfredo is one of our favorites too. I like the asiago in it. We often use manchego for “something different”.

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