Say goodbye to jarred Alfredo — this easy, flavorful Asiago Cream Sauce comes together on the stove in minutes. It’s silky and nutty, perfect poured over pasta, drizzled on roasted vegetables, or served with chicken, pork, or steak. Keep a wedge of aged Asiago handy for this one.
This is not the long-simmered roux-and-milk method — it’s a quick cream-based sauce with bright garlic and melted Asiago. In about 20 minutes you’ll have a luscious cheese sauce that clings to pasta and complements grilled or roasted proteins. It’s rich, savory, and simple enough for weeknights yet elegant for guests.
What is Asiago?
Asiago is a cow’s-milk cheese from northeastern Italy available in fresh and aged varieties. Fresh Asiago is mild and supple, while aged Asiago is firmer, crumbly, and intensely nutty and salty — the aged style is what you’ll most often find at grocery stores and what works best in this sauce. Its robust flavor makes it a delicious alternative to Parmesan or Romano.
Ingredients for Asiago Cheese Sauce
This sauce uses just six ingredients, two of which are salt and pepper, so it’s easy to keep stocked. It makes enough sauce for about one pound of pasta.
- Asiago Cheese – 4 ounces, shredded (about 1 1/2 cups)
- Heavy Cream – 3 cups (24 ounces)
- Fresh Garlic – 1 tablespoon minced (about 3 cloves)
- Olive Oil – 1 tablespoon
- Salt & Pepper – to taste (start with about 1 tsp salt and 1/2 tsp pepper)
- Parsley (optional) – chopped, for garnish
Tip: This recipe yields enough sauce for 1 lb of pasta.
How to Make Asiago Cream Sauce
The whole process takes about 20 minutes. While the sauce comes together, you can boil pasta or prepare a protein or vegetables to serve alongside.
- Heat a medium saucepan over medium heat. Shred the Asiago, measure the cream, and mince the garlic. Mixing the garlic with 1/2 tsp salt while you mince helps release the garlic’s flavor and seasons the sauce early.
- Add the oil to the hot pan, then the garlic-and-salt mixture. Sauté, stirring constantly, until fragrant — about 30 seconds to 1 minute.
- Pour in the heavy cream and stir to combine. Heat the cream, stirring occasionally, until it is steaming but not boiling, about 5 minutes.
- Begin adding the shredded Asiago a little at a time (about 1/2 cup increments), stirring until fully melted before adding more.
- Continue to heat and stir every couple of minutes until the sauce thickens and coats the back of a spoon, roughly another 5 minutes.
- Season with salt and pepper to taste. Serve immediately over pasta, roasted vegetables, or your favorite protein. Garnish with chopped parsley if desired.
FAQs
You can refrigerate the sauce for up to two days, but it’s best warm and fresh. Reheat gently over low heat, stirring frequently to restore a smooth texture.
Freezing is not recommended — the cream can separate and the texture will degrade when thawed.
Yes. Parmesan or Romano make excellent substitutes or blends; they’ll change the flavor profile but still yield a delicious cheese sauce.
Now to eat!
While this sauce shines tossed with pasta, it’s equally at home drizzled over roasted asparagus, spooned onto seared chicken thighs, or served with pork chops or steak. It’s versatile, luxurious, and worth keeping Asiago in your fridge for repeat use. Don’t be afraid to experiment — it’s delicious by the spoonful.
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Asiago Cream Sauce
Mikayla M.
Ingredients
- 4 ounces Asiago cheese, shredded (about 1 1/2 cups)
- 24 ounces heavy cream (3 cups)
- 1 Tbsp olive oil
- 1 Tbsp garlic, minced (about 3 cloves)
- 1 tsp salt, to taste
- 1/2 tsp pepper, to taste
Instructions
- Heat a medium saucepan over medium heat. Shred the cheese, measure the cream, and mince the garlic with 1/2 tsp salt.
- Add oil to the hot pan, then the garlic-and-salt mixture. Sauté until fragrant, 30 seconds to 1 minute.
- Pour in the cream and stir. Heat until steaming but not boiling, about 5 minutes.
- Add cheese a little at a time, stirring until fully melted.
- Continue to cook, stirring occasionally, until the sauce thickens to coat the back of a spoon, about 5 more minutes.
- Season with salt and pepper, garnish with parsley if desired, and serve immediately.
Notes
Nutrition
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