A creamy, flavorful twist on classic Alfredo sauce, enhanced with aromatic spices, fresh herbs, and optional heat for a bold and delicious upgrade.

2 cups heavy cream (or half-and-half for a lighter version)

½ cup unsalted butter

1 ½ cups freshly grated Parmesan cheese

3 cloves garlic, minced

½ teaspoon smoked paprika

¼ teaspoon nutmeg

½ teaspoon red chili flakes (optional, for heat)

½ teaspoon black pepper

½ teaspoon dried oregano or Italian seasoning

Salt to taste

1 tablespoon chopped fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

Sauté the aromatics – In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant (about 1 minute).

Add the cream – Pour in the heavy cream and stir continuously. Bring to a gentle simmer.

Incorporate the spices – Stir in smoked paprika, nutmeg, chili flakes (if using), black pepper, and dried oregano. Let simmer for 3–4 minutes.

Melt the cheese – Gradually add the grated Parmesan cheese, whisking constantly until smooth and fully incorporated.

Season & adjust – Taste the sauce and add salt as needed. If too thick, thin it with a little milk or reserved pasta water.

Serve & garnish – Remove from heat, garnish with fresh parsley, and serve over your favorite pasta.

For a spicier version, increase the chili flakes or add a splash of hot sauce.

Want a cheesier flavor? Try adding Gruyère, Asiago, or Gorgonzola.

For a healthier option, substitute heavy cream with half-and-half or blended cauliflower.

Pairs well with grilled chicken, shrimp, or roasted vegetables.