Pasta with parmesan sauce
Recipe for creamy pasta with parmesan, garlic and cream.
Servings 4 servings
Calories 787kcal
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)
Instructions
- 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
Calories: 787kcal | Carbohydrates: 78g | Protein: 27g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 625mg | Potassium: 337mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1348IU | Vitamin C: 1mg | Calcium: 482mg | Iron: 2mg