Cheese And Alfredo: Perfect Pairings For Pasta Lovers

A traditional alfredo sauce is made with parmesan cheese, but there are many variations and substitutions that can be made to suit different tastes. For example, some recipes suggest adding cream cheese to thicken the sauce, while others recommend adding different types of cheese such as gorgonzola, asiago, or blue cheese. In this article, we will explore the different types of cheese that can be used to make alfredo sauce and provide tips on how to create the perfect sauce.

Parmesan and Romano

Parmesan is the most commonly used cheese in Alfredo sauce, and for good reason. Authentic Italian Parmigiano Reggiano is best, but any variety of Parmesan will do. It is important to grate the Parmesan finely, as this will ensure it melts smoothly into the sauce. If you buy pre-grated Parmesan, it may need to be run through a food processor to achieve the right consistency. The cheese should be stirred into the sauce off the heat, as overheating can cause the cheese to clump.

Romano cheese is also a great choice for Alfredo sauce. Pecorino Romano, a sheep cheese, is a good option and is often preferred to Parmesan as it is less salty. As with Parmesan, it is important to grate the cheese finely to ensure smooth melting. Romano can be substituted for Parmesan in equal amounts, or the two can be combined for a blend that will add complexity to the sauce.

When making an Alfredo sauce, it is important to use fresh, high-quality ingredients. The right combination of butter, cream, garlic, and cheese will result in a delicious, creamy sauce that is perfect for coating pasta or vegetables.

Pecorino Romano

When making an Alfredo sauce, it is important not to overheat it. You should slowly add the cheese to the other ingredients on low heat and for a short period of time. If the cheese gets too hot, it will break and separate, causing the cheese to become clumpy. It is also recommended that you do not boil the sauce or reheat it in a microwave, as this will cause it to separate.

Ingredients:

• 1 cup freshly grated Pecorino Romano cheese
• Freshly grated black pepper to taste
• 1/4 cup chopped parsley (optional)

Method:

• Boil pasta according to the package directions. Be sure to salt the pasta water once it starts boiling before adding the pasta.
• When the pasta is almost done, place butter and cream in a saucepan and heat until the butter melts.
• Remove from heat and stir in the cheese until melted.
• Season with black pepper.
• Drain the pasta, place in a large bowl, and immediately toss with the cream sauce.
• Sprinkle chopped parsley on pasta and serve immediately.

Blue cheese

A simple blue cheese Alfredo sauce can be made by melting butter over medium-low heat, adding blue cheese and stirring until melted, and then slowly stirring in cream. This sauce can be served with pasta, or drizzled over chicken.

For a more complex dish, you could make a Roquefort Alfredo fettuccine. This recipe includes shallots, garlic, nutmeg, and pepper, as well as blue cheese, Parmesan, and cream. The sauce is served over fettuccine pasta.

For a gluten-free option, you could try a Blue Cheese Steak Alfredo, using cauliflower linguine. This recipe also includes spinach, sundried tomatoes, and a balsamic reduction.

Asiago

To make an Asiago alfredo sauce, you will need a block of Asiago cheese, butter, heavy whipping cream, and cream cheese. Start by melting the butter, cream, and cream cheese in a saucepan over medium heat. Then, add salt, pepper, garlic powder, Italian seasoning, and fresh minced garlic. Finally, stir in a cup of grated Asiago cheese and mix with your favourite pasta.

If you want to experiment with different cheeses in your alfredo sauce, you can try using Romano, dry jack, kefalotyri, or Gorgonzola Dolce. You can also get creative and use Brie or blue cheese for a unique flavour profile.

Cream cheese

Ingredients:

• Butter
• 8 ounces cream cheese
• 2 teaspoons garlic powder
• Milk
• 6 ounces grated parmesan cheese
• 1/8 teaspoon ground black pepper

Method:

• Melt butter in a medium, non-stick saucepan over medium heat.
• Add cream cheese and garlic powder, stirring with a wire whisk until smooth.
• Add milk a little at a time, whisking to smooth out lumps.
• Stir in Parmesan cheese and pepper.
• Remove from heat when sauce reaches the desired consistency. The sauce will thicken rapidly, so thin with milk if cooked too long.
• Toss with hot pasta to serve.

You can also add in more spices and seasonings like red pepper flakes or paprika so your alfredo has a kick of heat.

Frequently asked questions