Four Cheese Garlic White Cream Pasta Sauce Recipe
This creamy Four Cheese Garlic White Cream Pasta Sauce combines a rich blend of mozzarella, white cheddar, provolone, and asiago cheeses with garlic, heavy cream, and a hint of chicken bouillon for an indulgent pasta experience. The sauce is quickly prepared on the stovetop, delivering a luscious coating for spaghetti that is both flavorful and comforting, garnished with fresh parsley or green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pasta Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 garlic cloves, minced
- 1 cup heavy cream
- 1 chicken bouillon cube
- 1 1/2 cups Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)
- 1/4 cup parsley, finely chopped (or green onions)
Pasta Ingredients
- 8 oz spaghetti
- 1 cup cooked pasta water (reserved from cooking spaghetti)
Instructions
- Sauté Garlic: Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook it gently for about 1 minute until fragrant, making sure it doesn’t burn.
- Cook Pasta: In a separate pot, cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water. Dissolve the chicken bouillon cube into the hot reserved pasta water.
- Combine and Boil: Add the bouillon-infused pasta water, heavy cream, and cooked spaghetti to the skillet with the sautéed garlic. Bring the mixture to a boil over medium-high heat, stirring frequently.
- Melt Cheese: As soon as the liquid boils, add the four-cheese blend. Continue stirring to melt the cheeses evenly and coat the pasta thoroughly, cooking for about 1 minute.
- Simmer and Thicken: Reduce the heat to a simmer. Keep stirring constantly to help the sauce thicken and cling to the pasta, cooking for an additional 1-2 minutes.
- Garnish and Serve: Remove from heat and top each serving with the finely chopped parsley or green onions for freshness before serving.
Notes
- Be careful not to burn the garlic when sautéing; cook it just until fragrant.
- Reserve pasta water carefully as it helps create a silky sauce when combined with the bouillon and cream.
- The bouillon cube adds depth of flavor but can be omitted or substituted with vegetable broth for a vegetarian variation.
- Use freshly grated cheese for best melting and flavor results.
- If the sauce thickens too much, add a splash more pasta water to loosen it up.
- Fresh parsley adds a bright color contrast and freshness, but green onions work well too.
Keywords: Four cheese pasta sauce, white cream sauce, garlic pasta sauce, Italian pasta sauce, creamy cheese sauce, spaghetti sauce
