Creamy Sauce Pasta Dish (Printable Format)
Silky fettuccine coated in a rich cream sauce with garlic and Parmesan, perfect for any occasion.
# What You Need:
→ Pasta
01 - 12 oz dried fettuccine or spaghetti
02 - Salt, for boiling water
→ Creamy Sauce
03 - 2 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - 1 cup heavy cream
06 - ½ cup grated Parmesan cheese
07 - ½ tsp freshly ground black pepper
08 - ¼ tsp nutmeg (optional)
09 - Salt, to taste
→ Garnish
10 - 2 tbsp chopped fresh parsley
11 - Extra Parmesan cheese, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water and drain remaining water.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Add heavy cream to skillet and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
04 - Whisk in Parmesan cheese, black pepper, and nutmeg if using. Continue simmering for 2 to 3 minutes until sauce slightly thickens.
05 - Add drained pasta to skillet and toss to evenly coat. If sauce is too thick, add reserved pasta water in small increments to loosen consistency.
06 - Taste and season with salt as needed. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
# Expert Suggestions:
01 -
- It comes together in under 30 minutes, which means dinner happens without stress or a sink full of pans.
- The sauce tastes like you've been simmering it all afternoon, but all that's really happened is butter, cream, and cheese finding each other.
- One pot of pasta feeds four people, or three people very happily, or one person three nights running without judgment.
02 -
- Pasta water is liquid gold in a cream sauce—the starch helps the sauce cling to the pasta instead of just sliding off, so always reserve some before draining.
- Don't let the cream boil hard or it can break and look grainy, which is why you're keeping that heat gentle and watching it like it matters.
03 -
- Have everything prepped before the pasta water comes to a boil—once you start cooking, you don't get a pause button.
- The reserved pasta water is your safety net; add it in small amounts until the sauce reaches exactly the consistency you want.