Pasta with parmesan sauce

Fettuccine in a creamy parmesan sauce – an easy pasta with parmesan, garlic and cream.
Just a handful of ingredients, plenty of freshly ground pepper, and wonderfully smooth and creamy.
This parmesan pasta can be on the table in just 15 minutes. It is mild, silky and creamy, and really easy to make.
The parmesan sauce is made with nothing more than garlic, butter, white wine, cream and parmesan – simple and good.
Serve it on its own, alongside a piece of fish or meat, with bread or a fresh tomato salad.

Pasta with parmesan sauce

Recipe for creamy pasta with parmesan, garlic and cream.

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5 from 12 votes

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Course: Lunch, Main course

Cuisine: Italian

Keywords: Pasta

Total Time: 15 minutes minutes

Change servingsServings: 4 servings

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Ingredients

• ▢ 400 g pasta
• ▢ 25 g butter
• ▢ 3-4 cloves garlic
• ▢ 100 ml dry white wine – or stock*
• ▢ 250 ml whipping cream (38% fat)
• ▢ 140 g parmesan, finely grated
• ▢ Freshly ground pepper and salt, if needed
• ▢ Pasta cooking water
• ▢ Finely chopped parsley (optional)

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Method

• Melt the butter in a saucepan and fry the garlic gently for a couple of minutes. Season with plenty of freshly ground pepper.

  The garlic must not brown.
• Pour in the white wine and let it reduce slightly.

  *If using stock, I recommend adding a squeeze of lemon to taste at the end.
• Add the cream, heat through and stir the parmesan into the sauce.

  Let it simmer while you cook the pasta al dente in a separate pan.
• Lift the pasta straight from the pan into the sauce and toss to coat.
• Adjust the consistency with a little pasta cooking water, and season to taste with freshly ground pepper, salt and a squeeze of lemon juice, if you like.
• Sprinkle with parsley before serving.

Nutrition

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