Mozzarella Alfredo Sauce

5 from 11 votes

Made without parmesan cheese, this simple mozzarella alfredo pasta is delicious and the perfect comfort food!

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Diet: Gluten Free, Low Salt

Servings: people

Calories: 539kcal

Author: Alicia

Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions and drain, reserving about 1 cup of pasta water.
In a large pan big enough to hold the pasta, melt butter over medium heat, then stir in garlic and sauté about 1 minute till soft. Stir in heavy cream and bring to a low simmer, stirring often with a wood spoon till thick and leaves a line in the pan when stirred (about 5-6 minutes). Add in the cooked pasta, using tongs to toss with the cream sauce till it's well-coated.
Add in the mozzarella cheese, and continue to toss the pasta with the tongs till the cheese has melted. Add ¼ cup of hot pasta water if more liquid is needed to keep the pasta creamy and glossy. Taste and adjust any seasonings, adding salt, pepper, or a pinch of nutmeg as needed. Top with parsley, if desired.
Serve immediately and warm! The longer the pasta sits and cools, the more the cheese will begin to firm up again.

For best results, choose a low moisture mozzarella with full fat/whole milk - freshly grated preferred! I recommend Boar's Head or Calabro. I've also used fresh mozzarella for this and it does taste good, but it also gets a little more watery and firms up.
Tongs will help to best mix the pasta sauce and cheese with the pasta.
Mozzarella is already a low sodium cheese, so to make this lower sodium, don't use salted water for the pasta. For gluten free, use gluten free pasta, or just use the sauce alone over vegetables or chicken.