The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Is this a traditional Alfredo? Nope! But it’s creamy, dreamy, and has the cozy Alfredo vibe we all love so that’s what we’re calling it
If you like buttery noodles swimming in a rich, cheesy sauce, this one’s going to be your new best friend.
Method
1. Cooking the Pasta
Start by bringing a big pot of salted water to a boil. Add your pasta of choice I used fettuccine, but any shape works. Cook it according to the package directions until it’s al dente (tender but with a little bite). Before draining, be sure to scoop out about a cup of the salty pasta water and set it aside. This starchy water is gold and will help loosen up your sauce later if it gets too thick. Once the pasta is done, drain it and let it hang out for a bit while we get the sauce ready.
2. Sautéing the Garlic
In a large pan or deep skillet, melt the butter over medium-low heat. Once the butter is melted and bubbly, toss in the minced garlic. Let the garlic cook for around 2 minutes. You’ll know it’s ready when it smells delicious and turns lightly golden. Don’t walk away during this step burned garlic can ruin the flavor fast.
3. Making the Creamy Base
Once the garlic is toasty, it’s time to add the mascarpone cheese and heavy cream to the pan. Stir gently as the mascarpone melts into the cream, forming a rich and silky sauce. Keep the heat low and stir often to prevent the cheese from separating or curdling. This sauce is delicate, so a little patience goes a long way here.
4. Adding the Parmesan
Next, sprinkle in the grated parmesan cheese. Stir slowly until the cheese melts and blends into the sauce. The mixture should be smooth and creamy, with a gentle thickness to it. If it starts getting too thick, pour in a splash of that reserved pasta water to loosen things up until it’s just the right consistency.
5. Seasoning the Sauce
Once your sauce is smooth and melty, give it a taste. Add salt and pepper as needed. The parmesan already brings some saltiness, so start light and build up. A little cracked black pepper gives it a nice kick and balances out the richness.
6. Combining Pasta and Sauce
Now it’s time to bring it all together. Add your cooked pasta to the pan with the sauce. Use tongs or a big spoon to gently toss everything around. Make sure every noodle is coated in that luscious sauce. If anything feels dry or sticky, add a bit more pasta water and mix again. You want it creamy, not clumpy.
7. Finishing Touches
Once everything is coated and looking irresistible, portion the pasta into bowls. Top with extra parmesan cheese and a twist of freshly ground black pepper. Serve it up while it’s hot and enjoy the melty, cheesy goodness in every bite.
Necessary Tools
- A big pot (for the pasta)
- A large pan or deep skillet (for the sauce)
- Measuring cups and spoons
- Garlic press or knife
- Wooden spoon or spatula
- Tongs for mixing the past
Mascarpone Alfredo
Cuisine: ItalianDifficulty: EasyServings
5
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
1 lb of pasta (I used fettuccine, but use what you love)
8 oz mascarpone cheese
1/2 cup heavy cream
1/4 cup grated parmesan cheese
2 tbsp butter
3 large garlic cloves, minced
Salt and pepper to taste
Directions
- Cook the pasta like the package tells you. Don’t forget to scoop out a cup of the salty pasta water before draining. We’ll need that later.
- Melt the butter in a large pan over medium-low heat. Once it’s all melted and lovely, toss in the minced garlic. Cook it for about 2 minutes until it smells amazing and turns golden.
- Add the mascarpone and heavy cream. Stir gently until everything melts together and turns into a smooth, thick sauce.
- Sprinkle in the parmesan and stir it in until melted. The sauce should now be creamy and a little thick. If it gets too thick, pour in a bit of the pasta water to loosen it up.
- Taste and season with salt and pepper. Don’t skip this seasoning is the secret sauce to… well, the sauce.
- Add the cooked pasta to the pan and toss it around until every noodle is covered in that cheesy goodness. Nobody wants a plain noodle here.
- Scoop into bowls, top with more parmesan and black pepper, and serve warm.
Notes
- Don’t crank up the heat mascarpone is delicate and can split if it gets too hot too fast.
- Stir the sauce slowly and gently. Rushing can make it grainy.
- Add pasta water a little at a time. You can always add more, but you can’t take it out.
- Use fresh garlic if you can it makes a big difference in flavor.
Serving Suggestions
- Add grilled chicken or shrimp on top for extra protein
- Serve with garlic bread or a crunchy side salad
- Sprinkle some lemon zest or chili flakes if you want a kick
- Pair it with a cozy drink like iced tea or lemonade
Fun Fact
Mascarpone is actually Italian cream cheese! It’s softer, sweeter, and silkier than regular cream cheese, and it’s the secret behind dreamy sauces and desserts like tiramisu.
Conclusion
Mascarpone Alfredo isn’t the usual Alfredo, but it’s just as comforting maybe even better. It’s rich, cheesy, and so simple to make, it might just become your go-to weeknight pasta. Whether you’re cooking for family, friends, or just your hungry self, this dish is a win every time.
