Creamy Sauce Over Pasta (Print Version)
Velvety cream sauce envelops tender pasta for a satisfying, easy-to-make Italian main course.
# What You Need:
→ Pasta
01 - 14 oz dried pasta (fettuccine or penne)
02 - 1 tablespoon salt (for pasta water)
→ Creamy Sauce
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 3 garlic cloves, finely minced
06 - 1 small shallot, finely chopped
07 - 1 1/4 cups heavy cream
08 - 2 oz grated Parmesan cheese
09 - 1 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon ground nutmeg (optional)
12 - Zest of 1/2 lemon (optional)
13 - 2 tablespoons chopped fresh parsley
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente following package directions. Reserve 1/2 cup pasta water, then drain.
02 - In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and shallot; sauté for 2 to 3 minutes until fragrant and translucent.
03 - Pour in heavy cream, stirring constantly. Allow to simmer gently for 2 to 3 minutes until slightly thickened.
04 - Incorporate grated Parmesan, black pepper, salt, and nutmeg. Stir until cheese melts completely and sauce is smooth.
05 - Add drained pasta to the skillet and toss to coat evenly. Adjust sauce thickness by gradually adding reserved pasta water if needed.
06 - Stir in lemon zest and fresh parsley. Taste and adjust seasoning as necessary. Serve immediately, optionally garnished with extra Parmesan and parsley.
# Expert Advice:
01 -
- It comes together in less than half an hour, which means weeknight dinner just got easier.
- The sauce tastes fancy enough to impress but honest enough to feel like home.
02 -
- Reserve your pasta water before draining—this starchy water is what saves you if the sauce gets too thick, and it helps it cling to the noodles.
- Don't let the cream boil hard or it can break and separate, so keep the heat at a gentle simmer and stay present while it cooks.
03 -
- Grate your Parmesan fresh just before cooking; pre-grated cheese has additives that make it grainy instead of silky.
- The pasta water is your friend—add it in small amounts and taste constantly so you get the sauce to exactly the right consistency.