Ingredients
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½ cup unsalted butter
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2 cups heavy whipping cream
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4 ounces cream cheese, room temp
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½ teaspoon minced garlic
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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¼ teaspoon fine salt, plus more to taste
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¼ teaspoon black pepper
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1 cup freshly grated Parmesan
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¼ to ½ cup hot pasta water, as needed
Instructions
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Add butter, cream, and cream cheese to a medium saucepan. Whisk over medium heat until smooth.
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Whisk in minced garlic, garlic powder, Italian seasoning, salt, and pepper. Add a pinch of nutmeg if using.
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Take the pan off the heat. Stir in Parmesan a handful at a time until silky.
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Return to low heat. Simmer gently for 3 to 5 minutes, whisking. If it gets too thick, loosen with hot pasta water 1 tablespoon at a time. If it is too thin, simmer 1 to 2 minutes more.
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Toss with hot pasta. Add lemon zest right before serving for a bright finish. Serve immediately.
Optional add ins
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Pinch of nutmeg
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Zest of ½ lemon
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½ cup sautéed mushrooms or peas
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½ cup chopped broccoli florets, blanched
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2 tablespoons sun dried tomatoes, minced
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Crisped pancetta or prosciutto bits
Notes
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Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on low with a splash of milk or pasta water.
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Salt level depends on your cheese. Taste and adjust at the end.
My extra tips
🧀 Parmesan tip Freshly grated only. Canned turns grainy and pre shredded clumps.
🍶 No heavy cream Use half and half or whole milk. Sauce will be lighter. Simmer a little longer to thicken.
🥛 Skip cream cheese Replace with an extra ½ cup heavy cream.
🧀 Cheese swaps Use half Romano or half Asiago for a sharper bite.
🌶️ Make it spicy Add red pepper flakes or a pinch of paprika. Cajun blend works too.
🍤 Add protein Sliced grilled chicken or quick sautéed shrimp. Toss in at the end.
🧈 Restaurant gloss Finish with a tablespoon of cold butter off heat for extra shine.
🍜 Better cling Always reserve pasta water. Starch helps the sauce hug the noodles.
🥦 Veg boost Fold in peas or broccoli for color and a little crunch.
