Unveil the secrets to creating a homemade white pasta sauce that will have you craving seconds. Impress your family and friends with this restaurant-worthy dish and elevate your pasta game. It takes just 20 minutes to whip up restaurant-quality sauce right in the comfort of your own kitchen.
Cook pasta – Boil water in a large pot, salt generously, and cook pasta until al dente. Drain and set aside.
226 g Pasta
Make roux – Melt butter with olive oil in a saucepan. Add garlic and onions; cook until translucent. Stir in flour and cook 1–2 minutes to remove raw taste.
2 tbsp Butter, 2 tbsp Olive oil , 1 large Garlic clove, ½ med Spanish red onion, 2 tbsp All-purpose flour
Form the sauce – Slowly whisk in milk, then broth, until smooth and slightly thickened. Simmer 2–3 minutes. Lower the heat, stir in the mozzarella, white cheese, Parmesan, and cream until melted and silky. Add nutmeg, salt, and white pepper. Taste and adjust seasoning.
240 ml Whole milk, 240 ml Broth / stock, 240 ml Cooking cream , 56 g Mozzarella cheese, 60 g White cheese, 56 g Parmesan cheese, ⅛ tsp Nutmeg, ½ tsp Kosher salt, ¼ tsp White pepper powder
Combine – Toss cooked pasta into the sauce until well coated.
2 tbsp Fresh parsley chopped
Serve – Rest for 1–2 minutes (the sauce will thicken slightly), then garnish with parsley and additional cheese.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you