California Blue Alfredo Pasta

Familiar flavors with a distinctly richer finish.

prodlink-Real California Milk


  • Fettucine Pasta
  • 100g Point Reyes Original Blue
  • 4pcs XL Eggs
  • 200g Asparagus
  • Sale & Pepper
  • 200mL California Sunshine Homogenized Milk
  • 30g Fiscalani Bandaged Wrapped Cheddar
  • 300mL Cooking Cream
  • Walnuts & Parsley for garnish

How to Cook

Cut the Asparagus into 2 inch strip. Blanch the asparagus in boiling water for 1-2 minutes. Chill the asparagus in an ice water bath and set aside. 
Prepare 4pcs XL Egg Yolks. Prepare 200mL of California Sunshine Homogenized Milk.  
Grate 30g of Fiscalini Bandage Wrapped Cheddar. 
Combine all ingredients for the sauce in a heated pan. Simmer the sauce while continuously stirring. Add salt and pepper to taste.
Cook the Fettucine pasta. Mix the pasta with the sauce. Add the asparagus.
Plate the pasta. Garnish with walnuts and parsley. Top the dish with the grated Fiscalini Bandage Wrapped Cheddar.
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