Craving a delicious pasta dish without the hassle? This simple cream sauce is your answer. With just 3 ingredients, you can whip up a restaurant-quality meal that’s perfect for any night of the week.
Once you’ve mastered the basics, the possibilities are endless. Want a hint of garlic? A sprinkle of Parmesan? Or maybe a splash of white wine? The choice is yours!
So, if you’re looking for a quick and easy recipe that’s packed with flavor, this creamy pasta sauce is a must-try. Let’s get cooking!
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
-
500ml/2cups double cream/heavy cream
-
50g/1/2cup Parmesan cheese freshly grated
-
salt to taste
Instructions
- Heat the cream in a pan over low heat but do not let it boil.
- Take it off the heat and whisk in the grated Parmesan cheese until melted and smooth. Taste the sauce and add the salt as needed. (Salt is an important ingredient here, so do not skip it.)
- To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. Add up to ⅓ cup of the reserved pasta water to loosen the sauce.
- Serve immediately.
Notes
- It’s really important to rely on your own instincts when making simple dishes because apart from quality ingredients they also rely on proper cooking techniques. Lucky for you, cooking a delicious pasta dish is not too difficult if you follow a few simple steps.
- Always buy 100% durum semolina pasta made in Italy. It’s worth your money I promise you.
Do salt the water you boil your pasta in. No oil, just salt. The pasta needs time to absorb salt while it is in the water so it is not bland when it hits your plate. - Always cook your pasta al dente. Buying 100% durum semolina pasta makes it easier to achieve since it’s got a bit of a chew.
- You will notice this recipe has no flour or starch to thicken the sauce. It is not necessary if you use heavy or double cream. The fat content of at least of 36% in the cream is enough to make a perfect sauce, that coats the pasta but not too thick and gloopy. It should be fluid, rich and luxurious.
- Don’t forget to reserve some water the pasta was cooked in to add to the sauce later. The main reason for is because hot pasta absorbs liquid very quickly and greedily.
- And even though you made enough sauce to serve with your pasta, the minute you combine the two a portion of the sauce gets absorbed, and all of a sudden you’ve got dry pasta but what we want is saucy! Here is when your reserved starchy water comes to the rescue and turns your pasta into something silky smooth and lovely.
- Always dress your hot pasta with a sauce before serving! This point is actually very important as I often see sauce on the side in people’s homes and blogger’s photos. There is really no good reason for it. All it does is exposes your undressed pasta and makes it dry and flavourless.
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
-
500ml/2cups double cream/heavy cream
-
50g/1/2cup Parmesan cheese freshly grated
-
salt to taste
Instructions
- Heat the cream in a pan over low heat but do not let it boil.
- Take it off the heat and whisk in the grated Parmesan cheese until melted and smooth. Taste the sauce and add the salt as needed. (Salt is an important ingredient here, so do not skip it.)
- To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. Add up to ⅓ cup of the reserved pasta water to loosen the sauce.
- Serve immediately.
Notes
- It’s really important to rely on your own instincts when making simple dishes because apart from quality ingredients they also rely on proper cooking techniques. Lucky for you, cooking a delicious pasta dish is not too difficult if you follow a few simple steps.
- Always buy 100% durum semolina pasta made in Italy. It’s worth your money I promise you.
Do salt the water you boil your pasta in. No oil, just salt. The pasta needs time to absorb salt while it is in the water so it is not bland when it hits your plate. - Always cook your pasta al dente. Buying 100% durum semolina pasta makes it easier to achieve since it’s got a bit of a chew.
- You will notice this recipe has no flour or starch to thicken the sauce. It is not necessary if you use heavy or double cream. The fat content of at least of 36% in the cream is enough to make a perfect sauce, that coats the pasta but not too thick and gloopy. It should be fluid, rich and luxurious.
- Don’t forget to reserve some water the pasta was cooked in to add to the sauce later. The main reason for is because hot pasta absorbs liquid very quickly and greedily.
- And even though you made enough sauce to serve with your pasta, the minute you combine the two a portion of the sauce gets absorbed, and all of a sudden you’ve got dry pasta but what we want is saucy! Here is when your reserved starchy water comes to the rescue and turns your pasta into something silky smooth and lovely.
- Always dress your hot pasta with a sauce before serving! This point is actually very important as I often see sauce on the side in people’s homes and blogger’s photos. There is really no good reason for it. All it does is exposes your undressed pasta and makes it dry and flavourless.
