Creamy Alfredo Pasta with White Kampot Pepper

Best pepper to use: White Kampot Pepper
Servings: 2–3 servings
Total cooking time: 20–25 minutes

Alfredo pasta is simple, rich, and comforting — which makes the quality of the pepper matter. Since the sauce is made with butter, cream, and cheese, White Kampot Pepper adds a clean warmth that cuts through the richness without making the sauce feel heavy.

This is a great recipe for customers who want to use Kampot pepper in familiar American-style cooking. It is easy, fast, and shows how a small amount of fresh pepper can make a creamy dish taste more complete.

Ingredients

For the pasta

• 8 oz fettuccine, linguine, or spaghetti

• 2 tablespoons butter

• 2 cloves garlic, minced

• ¾ cup heavy cream

• ½ cup freshly grated Parmesan cheese

• ½ teaspoon freshly cracked White Kampot Pepper

• ¼ teaspoon salt, or to taste

• ¼ cup reserved pasta water, as needed

Optional additions

• Grilled chicken

• Shrimp

• Mushrooms

• Spinach

• Fresh parsley

• Extra Parmesan

For serving

• Extra freshly cracked White Kampot Pepper

• Parmesan cheese

• Toasted bread or salad

Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil.

Cook the pasta until al dente according to package instructions. Before draining, save about ½ cup of pasta water.

Drain and set aside.

2. Make the sauce base

In a large pan, melt butter over medium heat.

Add garlic and cook for about 30 seconds, just until fragrant. Do not let it burn.

3. Add cream and pepper

Pour in the heavy cream and stir gently.

Add freshly cracked White Kampot Pepper and let the sauce warm for 2–3 minutes.

The pepper should blend into the cream and give the sauce a soft, clean heat.

4. Add Parmesan

Lower the heat and stir in the Parmesan cheese.

Mix until the sauce becomes smooth. If it feels too thick, add a splash of reserved pasta water.

5. Toss the pasta

Add the cooked pasta to the sauce and toss until fully coated.

Taste and adjust with salt, more Parmesan, or more White Kampot Pepper.

6. Serve

Serve immediately with extra Parmesan and a small crack of White Kampot Pepper on top.

Add grilled chicken, shrimp, mushrooms, or spinach if you want a fuller meal.

Cooking notes

Use freshly grated Parmesan: Pre-shredded cheese does not melt as smoothly and can make the sauce grainy.

Keep the heat low: Cream sauces are best cooked gently. Too much heat can make the sauce separate.

Use White Kampot Pepper: It gives the sauce warmth without overpowering the cream and cheese.

Grind fresh: Whole White Kampot Pepper keeps its aroma longer. Grind only what you need right before cooking or serving.