Creamy Dinner Pasta Sauce (Print)
Rich, velvety cream and Parmesan sauce with aromatic herbs for perfect pasta dinners.
# What You Need:
→ Dairy
01 - 1 cup (240 ml) heavy cream
02 - 2 tablespoons unsalted butter
03 - 1 cup (100 g) freshly grated Parmesan cheese
→ Aromatics
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped
→ Seasonings
06 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon salt (or to taste)
09 - Pinch of nutmeg (optional)
→ Extras
10 - 2 tablespoons chopped fresh parsley (for garnish)
# How To Make It:
01 - Melt butter in a large skillet over medium heat. Add minced garlic and chopped shallot, cooking for 2–3 minutes until fragrant and translucent.
02 - Pour heavy cream into skillet, stirring to combine. Bring to a gentle simmer, then reduce heat to low.
03 - Add Italian herbs, black pepper, salt, and nutmeg if using. Stir thoroughly to incorporate flavors.
04 - Gradually whisk in grated Parmesan cheese until melted and sauce becomes smooth and thickened, approximately 3–4 minutes.
05 - Taste and adjust seasoning as needed. If sauce is too thick, add a splash of milk or reserved pasta water to reach desired consistency.
06 - Remove from heat. Toss with cooked pasta and garnish with chopped fresh parsley. Serve immediately.
# Expert Advice:
01 -
- It is faster than delivery and tastes infinitely better.
- The versatility means you can dress it up or down based on what is in the fridge.
02 -
- Never let the cream come to a rolling boil or it might separate and ruin the texture.
- Grate your own cheese because store bought bags often contain anti caking agents that prevent smooth melting.
03 -
- Keep the heat on low once the cream is added to maintain control over the reduction.
- Reserve a cup of starchy pasta water before draining to adjust the sauce texture perfectly.