Garlic Cream Sauce
This rich, velvety creamy pasta sauce is incredibly easy to make and comes together quickly. Every bite is pure indulgence, and you'll wonder why you ever bought the store-bought stuff.
Servings: 4 servings
Equipment
- 1 large pot
- 1 medium size frying pan
Ingredients
- 250 grams small pasta of choice
Cream Sauce:
- 2 tbsp butter unsalted
- 3 cloves garlic minced
- 1¼ cup heavy cream 33%
- 1 cup parmigiano reggiano freshly grated
- 1/4 tsp paprika
- 1/8 tsp nutmeg
- 1/4 tsp black pepper
- salt if required
Garnish:
- parmigiano reggiano
- cracked black pepper
Instructions
- Prepare the pasta: in a large pot of salted water, prepare the pasta according to the package directions.Prior to draining the pasta, reserve a 1/2 cup of pasta water.Next, drain and return back to the pot.Sammy's tip: toss the pasta with a generous drizzle of olive oil to prevent the pasta from sticking.
- Prepare the sauce: while the pasta is cooking, add the butter to your frying pan and allow the butter to melt.Next, add the garlic and let sauté on low heat for 1-2 minutes, just until fragrant.Add the paprika, nutmeg and black pepper and let cook for an additional minute.Next, add the heavy cream and bring to a light simmer for 2-3 minutes, just until sightly thickened.Add the cheese and let cook on low until the sauce has thickened, mixing often.Taste to see if it needs any salt. Depending on how salty the cheese is, you may not need to add any.
- Add the pasta: remove the sauce from the heat and add the pasta. Toss gently to combine.If required, add a few tablespoons of pasta water if you need to thin out the sauce.
- Garnish: with cracked pepper and more cheese.
- Serve immediately.
Video
Nutrition
Calories: 647kcal | Carbohydrates: 51g | Protein: 20g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 510mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1546IU | Vitamin C: 1mg | Calcium: 395mg | Iron: 1mg
