Say goodbye to jarred Alfredo—this quick, flavorful Asiago Cream Sauce comes together on the stove in minutes and makes a luscious topping for pasta, chicken, steak, roasted vegetables, or anything that benefits from a rich, nutty cheese sauce.
This recipe uses aged Asiago for its distinct nutty, salty character and relies on just a few pantry staples. It’s faster than a traditional roux-based sauce and yields a velvety, clingy cream that’s perfect for tossing with pasta or spooning over seared meats and roasted vegetables. Keep a wedge of Asiago in your fridge—you’ll want to make this often.
What is Asiago?
Asiago is an Italian cow’s-milk cheese from the Veneto and Trentino regions. It comes in different ages and textures: fresh Asiago is mild and soft, while aged Asiago is firmer, more crumbly, and develops a nutty, savory flavor similar to Parmesan or Romano. Most grocery stores carry aged Asiago wedges; it melts beautifully and adds a complex, salty depth to cream sauces.
Ingredients for Asiago Cream Sauce
This sauce uses only six ingredients (counting salt and pepper), so it’s convenient and pantry-friendly. The yield is enough for about one pound of pasta or to serve four as a sauce or condiment.
- 4 ounces Asiago cheese, shredded (about 1 1/2 cups)
- 3 cups heavy cream (24 ounces)
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 tablespoon olive oil
- Salt & pepper, to taste (start with 1 tsp salt and 1/2 tsp pepper and adjust)
- Fresh parsley (optional), chopped for garnish
Tip: This amount makes enough sauce for one pound of pasta or as a generous topping for four servings.
How to Make Asiago Cream Sauce
The whole process takes about 20 minutes from start to finish. While the sauce comes together, you can cook pasta, roast vegetables, or sear protein so everything is ready at once.
- Heat a medium saucepan over medium heat. While it warms, shred the Asiago, measure the cream, and mince the garlic. Tip: mince the garlic with 1/2 teaspoon salt to form a garlicky paste that seasons the sauce evenly.
- Add the olive oil to the hot pan, then add the garlic-salt mixture. Sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute—don’t let the garlic brown.
- Pour in the heavy cream and stir to combine. Heat, stirring occasionally, until the cream is steaming but not boiling, about 4–5 minutes.
- Reduce heat slightly and add the shredded Asiago in small increments (about 1/2 cup at a time), stirring until each addition is melted and smooth before adding more.
- Continue cooking, stirring every minute or two, until the sauce thickens and coats the back of a spoon, about 4–6 more minutes.
- Season with salt and pepper to taste. Serve immediately over pasta, grilled or roasted proteins, or vegetables. Garnish with chopped parsley if desired.
FAQ
Can I make this ahead? You can store the sauce in the refrigerator for up to two days, but it’s best served warm and fresh. Reheat gently over low heat, stirring frequently to restore a smooth texture.
Can I freeze it? Freezing is not recommended—cream sauces made with heavy cream and cheese tend to separate and become grainy when thawed.
Can I use different cheeses? Yes. Parmesan or Romano will give a similar savory, salty flavor. Mixing cheeses can also add nuance—just choose hard, grating cheeses that melt well.
Serving Ideas
This sauce is incredibly versatile: toss it with fettuccine or linguine, spoon it over pan-seared chicken thighs or pork chops, drizzle it on roasted asparagus, or use it as a decadent finishing sauce for steak. It’s also terrific as a dipping sauce for bread or spooned over roasted potatoes.
Recipe Card
Asiago Cream Sauce
Ingredients
- 4 ounces Asiago cheese, shredded (about 1 1/2 cups)
- 24 ounces (3 cups) heavy cream
- 1 tbsp olive oil
- 1 tbsp garlic, minced (about 3 cloves)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, to taste
- Fresh parsley, chopped (optional)
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 pan, then the garlic-salt mixture. Sauté until fragrant, 30 seconds to 1 minute.
- Pour in the cream and heat until steaming but not boiling, about 4–5 minutes, stirring occasionally.
- Add the shredded Asiago in increments, stirring until each addition melts and the sauce is smooth.
- Cook until the sauce thickens to coat the back of a spoon, about 4–6 minutes more. Season with salt and pepper and serve immediately.
Notes
Chopped parsley brightens the sauce and pairs well with pasta or roasted vegetables.