Out of Parmesan, or just want to try a different cheese? This recipe uses Pecorino Romano as the base, with a little Asiago mixed in. The result is still creamy and rich, just with a sharper, saltier edge than the classic version.
Alfredo Sauce Without Parmesan
A creamy Alfredo sauce made without Parmesan, using Pecorino Romano as the primary cheese instead.
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups Pecorino Romano cheese, finely grated
- 1/2 cup Asiago cheese, finely grated
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the garlic and cook for 1 minute, until fragrant.
- Pour in the heavy cream and simmer gently for 3 to 4 minutes.
- Lower the heat to low. Whisk in the Pecorino a handful at a time, then the Asiago, until smooth.
- Taste before adding salt. Pecorino is saltier than Parmesan, so you may need less than usual.
- Season with pepper and serve right away over hot pasta.
Notes
Pecorino Romano is made from sheep's milk, which gives it a sharper and saltier flavor than Parmesan. Start with less salt than you normally would and adjust at the end.
Pecorino melts smoothly when added gradually over low heat, just like Parmesan, but it can turn grainy faster if the heat is too high. Keep it low.
Why Pecorino Works Here
Pecorino Romano is made from sheep’s milk and has a stronger, saltier flavor than cow’s milk Parmesan. It melts in a similar way when added gradually over low heat, so the technique is the same as the classic Alfredo sauce recipe, the main difference is flavor and seasoning. Because it is naturally saltier, taste the sauce before adding any salt at the end.
Other Cheese Options
| Cheese | Flavor vs Parmesan | Notes |
|---|---|---|
| Pecorino Romano | Sharper, saltier | Best overall substitute |
| Grana Padano | Milder, slightly sweeter | Nearly identical texture to Parmesan |
| Asiago | Milder, nuttier | Works better blended with another cheese |
| Manchego | Nutty, slight tang | Less traditional but melts smoothly |
The One Thing to Watch
Pecorino can go grainy faster than Parmesan if the heat is not low enough when you add it. Lower the heat to its lowest setting before the cheese goes in, add it slowly, and whisk constantly. For more on this, see our how to fix grainy Alfredo sauce page.
Storage
Store in a sealed container in the fridge for up to 4 days. Reheat gently over low heat with a splash of cream, see our how to reheat Alfredo sauce page for the full method.