Description
A simple light cream sauce for pasta, this Butter & Cream Sauce uses table or light cream and can be made in under 10 minutes! This is the best cream sauce recipe for tortellini or classic fettuccine and makes a great quick weeknight meal for the whole family!
Ingredients
Scale
- 1 lb fettuccine pasta
- 1 cup light cream
- 2 Tablespoons unsalted butter
- 1/4 tsp nutmeg
- 1/2 cup freshly grated microbial-rennet Parmesan or Romano cheese
- salt and pepper (to taste)
Instructions
- Step 1: Bring a large pot of water (at least 4 qts) to boil. Cook chosen pasta 1 minute less than the package directions suggest.
- Step 2: Right before the pasta is finished cooking, heat a large skillet over low heat and add cream and butter. Bring to a low simmer until it thickens about 3-4 minutes. Turn off the heat.
- Step 3: Add the cheese and nutmeg along with the salt and pepper. Stir to incorporate.
- Step 4: Reserve ½ cup of pasta water and set aside. Drain the cooked pasta.
- Step 5: Using tongs, add the pasta to the sauce skillet and toss to coat with the sauce.
- Step 6: Add the pasta water as needed a little at a time to keep the sauce loose. Taste for seasoning.
- Step 7: Serve immediately and top with extra parmesan or fresh parsley.
Notes
The sauce can be made ahead the morning you expect to serve it and reheated gently over low heat with a little extra cream if needed. To store/reheat: Refrigerate in a glass container for up to two days. Reheat in a saucepan over low heat with a splash of extra cream or milk and stir until creamy and heated through.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 3 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 110 mg
Keywords: fettuccine alfredo, butter and cream sauce, light cream pasta, Italian pasta, quick weeknight meal