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BelGioioso Cheese, Inc

 

Auribella® Alfredo

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

1/4 cup unsalted butter
2 tsp. minced shallot
1 Tbsp. minced garlic cloves
2 cups heavy cream
4 cups BelGioioso Auribella® cheese, grated, plus extra for garnish
Salt and pepper to taste
2 lbs. linguine, cooked al dente
2 Tbsp. fresh Italian parsley, chopped

Directions

Heat butter over medium high heat in a large, deep sauté pan. Add shallot and garlic and sauté until tender.

Add heavy cream and heat until almost boiling. Reduce heat to low and add grated BelGioioso Auribella®, 1/2 cup at a time, stirring constantly until cheese is melted. Add salt and pepper to taste.

Add linguine to sauce and toss to coat. Place pasta onto serving platter and garnish with freshly grated Auribella® and chopped parsley. Serve immediately.

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