Garlic Alfredo Sauce With Romano Cheese

You can make this Garlic Alfredo Sauce with Romano and Parmesan in 30 minutes! You'll love its creamy, velvety texture and bold flavors. This low-carb Alfredo sauce is keto friendly and gluten free! Use it for fettuccine Alfredo, chicken or pizza.

I first developed this Alfredo recipe when my son told me he was buying the jarred stuff.

GASP!

I lectured him about all the sodium and Lord-knows-what-else in there.

And of course, I went to work in my kitchen to come up with this delicious, Garlic Alfredo Sauce with Romano cheese. I texted him my recipe as soon as it was ready so he could make Alfredo sauce from scratch.

And, now, I'm sharing that motherly love with you. My homemade Alfredo sauce is so much better than store-bought!

It's definitely rich, but there are just five simple ingredients, plus salt and pepper. The best part is its creamy, velvety texture.

That texture.is.everything. And this low-carb Alfredo sauce is keto friendly and gluten free.

Let's take a closer look, and don't miss my Alfredo Pumpkin Pasta Sauce!

Recipe ingredients

Cheese: Cheese helps create a velvety texture, and we're using equal parts Parmesan and Romano for the best flavor. Romano brings a salty, bold accent, and the Parmesan-Romano sauce really sets this Alfredo recipe apart. Feel free to use regular Romano or Pecorino Romano, which is made from sheep's milk.

Just be sure to grate the cheeses yourself instead of buying the stuff in a can. The canned cheese will make your fettuccine Alfredo sauce grainy.

Cream - You might be tempted to substitute half and half here, but trust me, this Alfredo pasta sauce is best with cream. I tried many times using half and half, and while the flavor was good, the texture was lacking.

Making homemade Alfredo sauce with heavy cream is the way to achieve a thick, creamy, texture. It's not diet food, but we'll just eat salad for the rest of the day!

Garlic - I'm Italian, so I can't help but add garlic to most savory dishes! Once you taste this delicious Alfredo sauce with garlic, you’ll never want to go back. I use a garlic press (affiliate link) so there won't be any chunks.

How to make garlic Alfredo sauce

See the recipe card at the bottom of the post for full instructions, but here's an overview.

1. Melt the butter and cook the garlic in the pan about 30 seconds, stirring a bit. Don't let the garlic burn.
2. Add the cream into the garlic, add salt and pepper, then give it a stir.
3. Bring the cream to a low boil, then reduce the heat and simmer until the sauce thickens. It should coat the back of a spoon.
4. Move the pan to a cool burner and stir in the cheese.
5. Return the pan to the cooking burner over low heat and allow the garlicky Alfredo sauce to thicken before serving.

Recipe tips

• For a smooth, creamy Alfredo sauce, buy triangles of fresh cheese and grate them yourself. The sauce will be grainy if you use cheese from a can.
• For the best Alfredo sauce, use a combination of Parmesan and Romano cheeses. It produces a bolder flavor that's delicious.
• When making the sauce, you'll know it's thick enough when you push the spoon through it and can see the bottom of the pan.

What to serve with Alfredo sauce 

There are many ways to use garlic Alfredo sauce. Of course, it's traditionally used with fettuccine, but you also can make spaghetti Alfredo or use linguine, rigatoni, farfalle, etc.

For a healthier option, stir the Alfredo into zucchini noodles (zoodles). You can even add spinach.

You also could use the Alfredo sauce on pizza (yum!!) or serve it over chicken. Use your imagination!

Frequently asked questions

More creamy pasta recipes

• Creamy Walnut Sauce for Pasta
• Italian Mac and Cheese (Stovetop)
• Pasta with Pecorino and Pepper (Cacio e Pepe)
• Penne alla Vodka with Bacon

Enjoy!

If you try this Garlic Alfredo Sauce with Romano Cheese, be sure to leave a comment and a rating!

Garlic Alfredo Sauce with Romano Cheese

You'll love this Garlic Alfredo Sauce with Romano and Parmesan. It's got a creamy, velvety texture and bold flavors. Plus, it's low carb, keto friendly and gluten free!

4.8 from 5 votes

Print Pin Rate Save Go to Collections

Course: Main Course

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6

Calories: 377kcal

Author: Mamma C

Ingredients

• ▢ 2 tablespoons salted butter
• ▢ 2 large garlic cloves
• ▢ 2 cups heavy whipping cream
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon salt
• ▢ ½ cup freshly grated Parmesan cheese plus extra for serving
• ▢ ½ cup freshly grated Romano cheese

US Customary - Metric

Instructions

• Melt the butter in a 2-quart sauce pan over medium-high heat. Press the garlic and add it to the melted butter, stirring a bit. Let it cook for 30 seconds, being careful not to let the garlic burn.
• Lower the heat to medium and stir the cream into the garlic mixture. Add the salt and pepper and stir to combine.
• Let the cream come to a low boil, while stirring frequently.
• Then lower the heat and let the pot simmer, stirring frequently, for 8-10 minutes, or until the cream thickens. It should be thick enough to coat the back of a spoon.
• Turn off the heat and move your Alfredo pot to a cool burner. Gradually stir in the freshly grated Parmesan and Romano.
• Place the pot over low heat and stir until the sauce is thickened further. It is done when you push your spoon along the bottom of the pan and can see the bottom of the pan. It will take a few minutes.
• The sauce will thicken even more as it sits. It's best to make the sauce and use it immediately, because Alfredo sauce doesn't reheat well. It separates and curdles.
• Serve the garlic Alfredo sauce with fettuccine, zoodles, or on pizza or chicken, etc. Once mixed with pasta, you can store leftovers in the refrigerator for up to four days. To reheat fettuccine Alfredo, drizzle on a little olive oil before microwaving it, so the pasta isn't dry.

Notes

It's important to use freshly grated Parmesan and Romano, so the cheese will melt smoothly. (Don't use the cheese sold in a can, or the sauce will be grainy.)

This sauce makes enough for one pound of pasta. You can easily cut the sauce recipe in half for 8 ounces of pasta. Note that your sauce will take less time to come to a boil and thicken.

Nutrition

Calories: 377kcal | Carbohydrates: 3g | Protein: 8g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 388mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1390IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 1mg

Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

(Recipe Source: Cooking with Mamma C. Originally published on March 22, 2018 and updated now with additional photos and information.)