Creamy Pasta Sauce (Print Version)

Rich and smooth cream sauce with Parmesan and garlic, perfect for elevating your pasta dishes.

# Recipe Ingredients:

→ Dairy

01 - 1 cup heavy cream
02 - 1/2 cup grated Parmesan cheese
03 - 2 tablespoons unsalted butter

→ Aromatics

04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped (optional)

→ Seasonings

06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of ground nutmeg (optional)

→ Garnish

09 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Melt butter in a large skillet over medium heat. Add minced garlic and shallot if using. Sauté for 1-2 minutes until fragrant but not browned.
02 - Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes until slightly thickened.
03 - Stir in grated Parmesan cheese. Continue cooking and stirring for 2-3 minutes until cheese melts and sauce is smooth and creamy.
04 - Add salt, black pepper, and nutmeg if desired. Adjust seasoning to taste.
05 - Remove from heat. Toss sauce with freshly cooked pasta, garnish with parsley, and serve immediately.

# Expert Advice:

01 -
  • It's genuinely fast—start to finish in twenty minutes, no rushing required
  • The sauce tastes expensive and restaurant-quality, yet uses just five simple ingredients you probably have on hand
  • There's something almost meditative about watching cream transform into something velvety and luxurious
  • It pairs beautifully with nearly any pasta shape, and even plays well with additions like mushrooms or spinach if you want to get creative
02 -
  • Temperature control is everything—high heat will cause the cream to break or the cheese to become grainy and separated instead of smooth
  • Timing matters less than texture; taste the sauce before finishing. Cream mutes flavors, so season more generously than you think you should
  • Use real Parmesan, freshly grated. This one detail will make more difference than anything else to how restaurant-quality this tastes
  • If your sauce breaks or looks grainy, don't panic—whisk in a splash of cold cream off heat, and it often comes back together
03 -
  • If you want extra richness, a tablespoon of cream cheese whisked in with the Parmesan adds a subtle tang and incredible smoothness
  • To lighten the sauce without losing character, substitute half the cream with whole milk—it reduces richness but keeps the body and creaminess
  • Always keep the heat low once cream is involved; high heat is how creamy sauces separate and break
  • Freshly grated nutmeg makes more difference than you'd expect; pre-ground nutmeg tastes dusty by comparison

Go Back