White Chocolate Alfredo Sauce Recipe with Pasta
This is a creamy and sweet twist on traditional Alfredo! This white chocolate Alfredo recipe blends dessert-like flavors with savory notes for a unique pasta experience.
Ingredients
For the Pasta:
- 8 oz 225g fettuccine or preferred pasta (penne, linguine)
- 1 tbsp salt for boiling pasta
- 1 tbsp unsalted butter to prevent sticking
For the White Chocolate Alfredo Sauce:
- 1 cup heavy cream
- ½ cup whole milk for a lighter texture
- 4 oz 115g high-quality white chocolate (finely chopped, use a bar)
- 2 tbsp unsalted butter
- ¼ cup grated Parmesan cheese optional, for a subtle savory note
- 1 tsp pure vanilla extract
- A pinch of salt
Optional Toppings:
- Powdered sugar or jaggery
- Fresh berries strawberries, raspberries, blueberries
- Crushed nuts pistachios, almonds
- Mint leaves
Instructions
Cook the Pasta
- Fill a large pot with water and add 1 tbsp salt.
- Bring to a rolling boil over high heat.
- Add fettuccine (or preferred pasta) and cook according to package instructions until al dente (8–10 minutes).
- Stir occasionally to prevent sticking.
- Drain the pasta and toss it with 1 tbsp unsalted butter. Set aside.
Prepare the White Chocolate Alfredo Sauce
- In a medium saucepan, combine heavy cream and whole milk.
- Heat over medium-low heat until warm (do not boil, about 3–4 minutes). Stir occasionally.
- Add finely chopped white chocolate and 2 tbsp unsalted butter.
- Stir continuously until melted and smooth.
- If using Parmesan cheese, add and stir until incorporated.
- Stir in vanilla extract and a pinch of salt.
Combine the Pasta and Sauce
- Add cooked pasta to the saucepan with the white chocolate Alfredo sauce.
- Toss until evenly coated.
- Cook over low heat for 1–2 minutes, allowing flavors to absorb.
Serve and Garnish
- Transfer to serving bowls or plates.
- Dust lightly with powdered sugar or jaggery.
- Top with fresh berries, crushed nuts, and mint leaves.
- Serve immediately while warm.
Notes
For the best results, always use a white chocolate bar instead of chips—bars melt more smoothly and give a better texture to your Alfredo sauce. Also, serve it warm right after cooking for the creamiest, most satisfying experience!