Parmesano Reggiano/Pecorino Romano Alfredo Cream Sauce

View Crab and Spinach Ravioli post featuring this sauce

View the Homemade Marinara with Meatballs and Alfredo Post

4 tablespoons butter

1 tablespoon minced garlic

1 cup heavy cream

1 cup pecorino romano, grated

1/2 cup parmesano reggiano, grated

1 teaspoon black pepper

Directions:

In a medium saucepan melt butter and add garlic.

Let garlic saute for 3-4 minutes, or until aromatic.

Add cream and heat until a soft boil (watch it closely!)

Lower heat slightly and add cheeses.

Continue to stir until cheese is melted and integrated.

** this sauce is so unbelievably good because of the quality of the cheeses! Though they are expensive, you do not need much to achieve a rich and delicious sauce and it will definitely be worth it.

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5 responses to “Parmesano Reggiano/Pecorino Romano Alfredo Cream Sauce

  1. I had pecorino romano on hand so I only used that and it was still, by far, the best cream sauce I have ever had. I tossed it with garlic-herb fettucine that I got at the farmer’s market this morning which made a fantastic dish!

  2. Is it okay to freeze leftover sauce?

    • Yeah that is fine and a good idea. I wouldn’t suggest more than 2 months or so. Often times when making the Alfredo Lasagna, I will also make a small pan and freeze it for later.

  3. What about just using regular whole milk instead of the heavy cream?

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