Biaggi's Alfredo Sauce

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From Biaggi's Italian Restaurant in Salt Lake City, this scrumptious alfredo sauce is meant to go with another recipe I submitted: Biaggi's Farfalle Alfredo.

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Ingredients [?]

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  • add   1/4 teaspoon black pepper
  • add   2 1/2 cups milk
  • add   3/8 cup fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
  • add   3/4 teaspoon salt
  • add   3 tablespoons water
  • add   1/4 cup yellow onions
  • add   3 tablespoons cups fresh-grated asiago cheese
  • add   1/8 cup cornstarch
  • add   1/2 tablespoon garlic
  • add   1 cup heavy cream
  • add   1 dash ground nutmeg
  • add   1/8 cup butter


  1. Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent.
  2. Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking.
  3. Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil.
  4. Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth.
  5. NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required.
  6. Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed.