There are nights when you don’t just want pasta—you want luxury in a bowl.
You want something warm, creamy, and rich enough to make the world go quiet for a few minutes. This Cheese Alfredo Pasta is exactly that kind of dish.
This version goes beyond your average Alfredo. It starts with browned butter, deepened by fresh herbs and a splash of white wine to give it a soft, semi-sweet lift.
A LITTLE HELP IN THE KITCHEN
For your kitchen.
$20.00Add to bag
LET’S MAKE SOMETHING GOOD
Creamy cheesy garlic pasta
Ingredients
- 1 sprig fresh rosemary
- 1 sage leaf
- 1 tbsp olive oil
- 3 garlic cloves, crushed (leave the skin on)
- 2 tbsp butter
- Optional: a splash of Pinot Grigio or another mild white wine
- ½ tsp white pepper
- 2½ cups heavy cream
- 1½ cups shredded cheese blend: mozzarella (not smoked), provolone, Parmesan, Asiago, Fontina, and Romano
Instructions
- Infuse the oil. In a deep sauté pan, warm the olive oil over medium-low heat. Add crushed garlic, rosemary, and sage. Let them gently sizzle for 3–4 minutes.
- Brown the butter. Remove the herbs and garlic, or leave them in for a rustic finish. Add butter and let it melt slowly. Increase the heat slightly and swirl the pan as the butter turns golden and smells nutty.
- Add a splash of soul. Pour in a small splash of Pinot Grigio, if using. Let it sizzle and cook off for 1–2 minutes.
- Cream it up. Lower the heat, pour in the heavy cream, and stir gently. Simmer until slightly thickened, about 3–5 minutes.
- Melt in the magic. Whisk in the cheese blend one handful at a time until velvety and smooth.
- Toss your pasta. Add your favorite cooked pasta and coat it fully in the sauce.
- Serve hot. Finish with fresh black pepper and a little chopped parsley.
Kitchen notes
Browned butter + white wine = flavor depth like no other. Pair with a chilled glass of the same Pinot Grigio, roasted garlic bread, a good rom-com, and a fuzzy blanket.