Creamy Meal Pasta Sauce (Printable version)

Rich cream, garlic, and Parmesan create a velvety sauce ready in 25 minutes.

# What You'll Need:

→ Dairy

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

→ Vegetables

04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped

→ Seasonings

06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 1/4 teaspoon freshly grated nutmeg
09 - 1 tablespoon chopped fresh parsley

# Directions:

01 - In a medium saucepan over medium heat, melt the butter until it begins to foam slightly.
02 - Add the minced garlic and shallot. Sauté for 2–3 minutes until fragrant and translucent, being careful not to brown the garlic.
03 - Pour in the heavy cream, stirring gently to combine with the aromatics.
04 - Bring the mixture to a gentle simmer—do not let it boil. Cook for 5–7 minutes, stirring occasionally, until the cream slightly thickens and coats the back of a spoon.
05 - Stir in the grated Parmesan cheese until completely melted and the sauce becomes smooth and velvety.
06 - Add salt, pepper, and nutmeg. Stir well to distribute the seasonings evenly throughout the sauce.
07 - Remove from heat. Taste the sauce and adjust seasoning with additional salt or pepper as needed.
08 - Toss immediately with hot, cooked pasta of your choice. Garnish with chopped fresh parsley before serving.

# Expert advice:

01 -
  • This sauce comes together in under 15 minutes but tastes like it simmered all afternoon
  • The secret pinch of nutmeg makes everything taste vaguely expensive and restaurant-quality
  • You probably have everything in your fridge right now
02 -
  • Never let cream come to a rolling boil or it will separate and break your heart
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
  • The sauce thickens quickly as it cools, so slightly thinner is better than too thick
03 -
  • Grate your cheese by hand and do it right before you need it
  • Have your pasta finished and waiting before you start the sauce
  • Leftover sauce reheats surprisingly well with a splash of cream

Go back