Cheesey Alfredo

Cheesey Alfredo



  • 3 Tbsp IGC's Caramelized Garlic or Garlic & Mushroom Olive Oil
  • 1 Tbsp flour
  • 2 Tbsp Parmesan Asiago Dipper from
  • 2 cups milk, heated
  • 2 cups grated Pecorino cheese
  • 2 Tbsp IGC's Meyer Lemon Balsamic Vinegar
  • 1/2 tsp IGC's Garlic Sea Salt
  • Freshly Ground Black Pepper
  • 1 lb Pasta noodles of your choice, cooked al dente 


  1.  Heat a large, deep skillet with the olive oil. Once warm, add the flour and Parmesan Asiago dipper. Stir to create a paste and cook for 3-5 minutes until flour has turned slightly golden.
  2. While whisking, add the warm milk. Stir until smooth and slightly thickened.
  3. Sprinkle in the cheese, 1 cup at a time. Stir until melted and smooth.
  4. Stir in the lemon balsamic and season to taste with sea salt and pepper.
  5. Toss in the cooked pasta until well coated. Finish with a fresh grate of Pecorino and serve!
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