Ingredients
Scale
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, or mascarpone
- 3/4 cup finely grated parmesan, plus more to taste
- 1/2 cup basil pesto, store-bought or homemade
- Juice and zest of 1 lemon
- 1/4 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon black pepper
- pinch of red pepper flakes, optional
- Pasta water, as needed (start with 1/4 cup)
Instructions
- In a large skillet over medium heat, melt the butter and add the minced garlic. Cook for 30–60 seconds until fragrant, but do not allow it to brown.
- Pour in the heavy cream, bring to a gentle simmer, and cook for 2–3 minutes while stirring.
- Reduce the heat to medium-low and stir in the cream cheese, whisking until smooth. Gradually whisk in the Parmesan until fully combined; avoid boiling to prevent graininess.
- Remove from heat and integrate the pesto until well mixed, ensuring a fresh flavor is maintained.
- Add warm pasta water gradually until the sauce coats the back of a spoon, adjusting as needed. Season with salt, pepper, and optional red pepper flakes.
- Immediately toss the sauce with hot pasta. If desired, finish with extra Parmesan and a drizzle of olive oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, use mascarpone instead of cream cheese.
Adjust the consistency of the sauce by adding more pasta water if necessary.
Taste and adjust seasoning as needed before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 80mg