Parmigiano-Reggiano Alfredo

Serves 4
  • 1/2 cup butter

  • 1/2 cup flour

  • 1 pt. (2 cups) heavy cream

  • 4-5 cups Parmigiano-Reggiano Stock

  • 1 cup Parmigiano-Reggiano cheese

  • - pasta of your choice


In a medium pot over medium-high heat, melt butter; whisk in flour to combine. Slowly whisk in heavy cream; continue stirring until mixture thickens. Stir in Parmigiano-Reggiano Stock until thickened. Add Parmigiano-Reggiano, stirring until cheese melts. Fold in pasta; serve immediately.