This version is extra creamy and rich thanks to cream cheese.
Ingredients
- 4 tbsp butter
- 2 cloves garlic, minced
- 225 g (8 oz) cream cheese, softened and cubed
- 2 cups milk (whole milk works best)
- 1 cup grated Parmesan cheese
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Pinch of nutmeg (optional)
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the garlic and cook for about 30 seconds until fragrant.
- Add the cream cheese and whisk until mostly melted.
- Gradually pour in the milk, whisking constantly until smooth.
- Simmer gently for 3–5 minutes until the sauce begins to thicken.
- Stir in the Parmesan cheese, salt, pepper, and nutmeg.
- Cook for another 1–2 minutes, stirring frequently.
- Toss immediately with hot pasta.
For a Thicker Sauce
- Add an extra 2–4 oz (60–115 g) cream cheese, or
- Simmer a few extra minutes.
For a Thinner Sauce
- Stir in a splash of milk, pasta water, or chicken broth.
Great With
- Chicken Alfredo
- Shrimp Alfredo
- Broccoli Alfredo
- Baked pasta dishes
Makes: About 2½–3 cups of sauce, enough for 12–16 oz (340–450 g) of pasta. 🍝🧀✨
