Are you looking to make Alfredo sauce but don’t have Parmesan cheese on hand? Don’t worry, you may be able to substitute it with Asiago cheese. Both cheeses have a similar texture and flavor profile, but there are a few things to consider before making the swap.

What is Alfredo Sauce?

Alfredo sauce is a creamy and indulgent white sauce made from butter, heavy cream, and Parmesan cheese. It’s typically served over pasta dishes such as fettuccine Alfredo. The sauce’s richness is balanced by the salty and nutty flavors of Parmesan cheese.

What is Asiago Cheese?

Asiago cheese is a semi-firm Italian cheese made from cow’s milk. It has a slightly sweet and nutty flavor with a firm texture.

Asiago comes in two varieties: fresh Asiago (Asiago Pressato) and aged Asiago (Asiago d’allevo). Fresh Asiago is softer and milder in flavor, while aged Asiago is harder and sharper.

Can You Substitute Asiago for Parmesan in Alfredo Sauce?

Yes, you can substitute Asiago for Parmesan in Alfredo sauce. However, keep in mind that the flavor will be slightly different.

While both cheeses have a nutty taste, Parmesan has a stronger umami flavor than Asiago. Additionally, Parmesan has a saltier taste than Asiago.

If you’re using fresh or mild Asiago cheese as a substitute for Parmesan in Alfredo sauce, you may need to add extra salt to balance out the flavors. Also, note that aged or sharp varieties of Asiago may overpower the other ingredients in the sauce.

How to Make Alfredo Sauce with Asiago Cheese

To make Alfredo sauce with Asiago cheese:

  • Melt 1/2 cup of butter in a saucepan over low heat.
  • Add 1 cup of heavy cream and bring to a simmer.
  • Stir in 1 cup of grated Asiago cheese until it’s melted and fully incorporated into the sauce.
  • Season with salt and pepper to taste.


While Parmesan cheese is the traditional cheese used in Alfredo sauce, Asiago cheese can be substituted if you don’t have it on hand. However, keep in mind that the flavor will be slightly different, so adjust the seasoning accordingly. Give this recipe a try with Asiago cheese, and you may discover a new twist on an old classic.