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This luxuriously smooth pasta cream sauce drips from long and slender al dente strands of your favourite pasta for a simple and stunning meal in minutes. This authentic sauce recipe is only two ingredients: cream and Parmesan cheese, and under 10-minutes to make.
Once you’re a pasta master, you can work on sauce perfection- adding vegetables and protein to your cream sauce for pasta is the next level up. Try this one first with pancetta and peas.
Before my kids left home for university here in the UK, my biggest fear was that they would starve without me! So, I was determined that they would have a couple of basic recipes they could easily whip up.
I knew these recipes needed to be minimal ingredients, student-budget-friendly and not too tricky to pull off if they were actually going to cook them.
This pasta cream sauce recipe was the first on my list. As well as being affordable, quick and easy to put together, it is also customisable. Meaning they can add anything that’s knocking about in the student fridge like bacon, mushrooms, peas… Jello shots?!! OK, maybe not anything (I hope!).
Ingredients
When a recipe contains so few ingredients it’s vital that each one is as good as it can be! For this pasta cream sauce recipe, you’ll need only pasta, cream and Parmesan.
You’ll notice there’s no garlic, no stock, no flour, no milk. Garlic will rival the Parmesan, stock will dilute, and milk and flour will thicken the slender sauce. No thank you!
So, let’s talk pasta. I always buy 100% durum semolina pasta made in Italy. If cooked al dente, it offers that much-desired signature chew. While I favour a long pasta for cream sauce, the shape is secondary.
Now, cream. I’ve used heavy (double UK) cream. With a fat content of at least 36%, you’ll achieve a richly decadent sauce that is still pourable.
Finally, Parmesan cheese. I strongly advise against buying the pre-grated kind. Let me list the reasons (in case you’re new here):
- anti-caking agent is added to it meaning the cheese does not incorporate into the sauce fully and the texture will be grainy if not claggy!
- pre-grated cheese immediately begins to dry out and lose flavour meaning you need to use twice the amount. So, it’s a false economy product.
- simply, it doesn’t taste as good.
I implore you to invest in a block of the authentic hard stuff, which is widely available in supermarkets, and grate it as needed. Trust me, you will notice the difference.
Using these three simple, but stellar ingredients will result in the most authentic-tasting cream sauce for pasta that you’ll come back to making again and again.
Pasta recipes know-how
Pasta and sauce recipes can be quick and easy. That’s why so many of us eat them on repeat. But are we all getting the best, restaurant-worthy meals from them? What are the professionals doing that you might be skipping at home? Here’s a quick chef’s checklist:
- Add salt to the pasta water. Pasta needs to absorb a little salt so it isn’t bland, and it stops the pasta sticking together. Don’t add oil! That slick-coats the pasta and the sauce slips right off.
- Cook the pasta to al dente. This means draining the pasts before it gets too soft.
- Reserve a cup of the cooking water. Don’t drain it all away!
- Splash some of the reserved starchy water into the pasta sauce along with the pasta. Pasta is thirsty and can slurp up all the sauce without a little extra liquid.
- Combine pasta and sauce before serving. The sauce should never be served on top or on the side!
Now you’re a pasta cooking pro, you can flex your skills to any number of pasta sauce recipes. For another creamy pasta sauce, try a 10-minute homemade Alfredo or creamy tagliatelle with bacon and mushrooms.
The same basic pasta tips apply to tomato sauces too; tomato and mascarpone pasta is still creamy but sharpened with tomato and basil. If dairy’s off the menu, this tagliatelle with pancetta recipe can be made omitting the cheese.
Recipe Tips and Notes
- Use the best quality ingredients accessible to you.
- Invest in a block of This is an affiliate link.Parmesan cheese. It can be used for more than just pasta (hello, Caesar salad!).
- Using heavy (double UK) cream eliminates the need for thickeners like flour or corn starch.
- Use a low heat to combine the cream and cheese to ensure a fluid pasta sauce.
- Don’t forget to reserve the pasta water- that deserves another mention!
Serving suggestions
Creamy pasta sauce is best suited to long pasta, like fettucine, tagliatelle or This is an affiliate link.linguine. But no-one is judging if you’re just using up the leftover This is an affiliate link.penne, fusilli or conchiglie (they’re the gorgeous shell shapes!).
With a rich and luxuriously smooth white sauce like this one, I want my sides to be three things:
- crunchy or crisp in texture
- colourful
- sharp or fresh in flavour
With this in mind, I’d serve lemon green beans, a Caprese salad or tenderstem broccoli with vinaigrette. These elements will perfectly balance the plate, visually and nutritionally.
If balance and nutrition aren’t high on your culinary priorities, add garlic bread too!
Did you know that pasta is usually the first course of an Italian meal? Never the main event? And it’s served in modest portions to leave room for the second course which is usually meat or fish.
This is definitely a philosophy I can get behind! For my classic Italian main course, it would be a mouthwatering, meaty pork osso buco or caper-heavy salmon piccata.
Which would you choose?
Storage and leftovers
When a pasta sauce recipe takes less time to make than boiling the actual pasta, why would you not start again fresh? Besides, leftover pasta that has spent a night in the fridge is shudderingly unappetising!
More creamy pasta recipes
- Chicken and Bacon Pasta
- Orzo Pasta with Roasted Butternut Squash
- Creamy Salmon Pasta with Mixed Greens
- Easy Carbonara Sauce
- Tagliatelle with Truffle Sauce
Creamy Pasta Sauce
Equipment
- This is an affiliate link.Saucepan
- This is an affiliate link.Fine grater
Ingredients
- 500ml / 2cups double cream/heavy cream
- 50g / 1/2cup This is an affiliate link.Parmesan cheese, freshly grated
- salt, to taste
Instructions
- Heat the cream in a pan over low heat but do not let it boil.
- Take it off the heat and whisk in the grated Parmesan cheese until melted and smooth. Taste the sauce and add the salt as needed. (Salt is an important ingredient here, so do not skip it.)
- To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. Add up to 1/3 cup of the reserved pasta water to loosen the sauce. Serve immediately.
Video
Notes
- It may be slightly more expensive to use 100% durum semolina pasta from Italy, but the difference in quality makes this worthwhile, and it is much easier to cook to al dente.
- Be sure to salt the water you boil your pasta, but don’t add oil. The pasta will need time to absorb the salt from the water so it isn’t bland.
- There is no need to add flour or starch to thicken the sauce because the fat in the heavy or double cream is enough to make the perfect sauce.
- Don’t drain the pasta without reserving some pasta water. It can be used to add to the sauce later to keep it loose, while also adding creaminess.
- Dress your hot pasta with sauce before serving, rather than serving the sauce on the side. Leaving the pasta undressed can mean that it becomes dry and flavourless.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG Julia, this sauce was exceptional! So easy and so simple I could not believe it. Had some fresh Lemon Thyme linguini and needed a sauce. This was incredible. Tossed in a bit of yesterday’s leftover shredded chicken and magic. Thank you!
Lemon Thyme Linguine in cream sauce sounds delicious, Mark!! 🙂
I used cheddar because I don’t tend to buy in speciality cheeses. It was really nice. 4 yr old and 37 yr old boys both commented that it was very nice.
So simple to make and sooooo good to eat. Used this creamy sauce over grilled chicken breast and it was a hit with the entire family. Instead of adding salt, just added a little chicken bullion and it was perfect. The parmesan flavor was the best. Thank you much.
Sounds so delicious and what a great idea to serve this sauce with chicken breasts, Mary!
Making this now. Grilled chicken breast & Veges to add. Using ravioli. Sauce exactly as recipe for my first time. Thank you. Sauce Excellent!
Enjoy, Cheryl!! 😃
fast,easy and very creamy..i put some left over shredded chicken in mine,thank you for this fabulous easy sauce!
Great one! Thanks, Summer!
Oh my delicious goodness!
I’m not even sure how I came across your recipe, but once I read it, I knew I had to try. I already had the ingredients, good and fresh ingredients, and it took no time at all. And I ended up with this yummy, creamy, stick to the tagliatelle sauce. This will definitely be a staple in my house! And to think I was going to order takeout.
You’re right, the key is the freshness of the ingredients. Thank you!!
Hi Vikalinka,
I’ll admit I’m a little clueless when it comes to cooking, but this seems like something I can do. (I’m about to turn 28 and feel SUPER self conscious about having no idea what I’m dong in the kitchen, but better late than never, right?!) I’m a little stuck on 2 things, though:
1. Choosing a good pasta. Do you have a brand or two that you recommend? I want to make sure I’m using the right stuff! I did some research and it looks like Barilla is durum semolina, but I’m second guessing myself because it doesn’t seem THAT expensive, so I’m like “that can’t be the right stuff if she’s telling me it’s worth the extra expense!” Maybe it is and I’m overthinking it though, so I’m asking for some advice.
2. I’m single, and I’ve always bought pre-grated Parmesan because of its shelf stability. I go through things SO SLOW. Is there a way you recommend keeping a block of Parmesan fresh once I’ve opened it?
Thanks so much for this post – I loved reading comments from people who had an easy time making it and enjoyed it!
Thanks,
Kelly
Oh my goodness – I also just realized your name is Julia, and that Vikalinka is the name of your blog. I feel even sillier now. Ahhh!
No problem! 🙂 You are certainly not the first one to call me Vikalinka!
Hi Kelly, Barilla is a decent brand, so go for it without any fear. I also love De Cecco. When it comes to Parmesan I would suggest getting a smallish piece, so you go through it quicker. I usually keep mine in an airtight container in the fridge and it last forever because it’s aged for months it doesn’t go bad like cheddar. Good luck!!
1.Re pasta….just buy good qualityItalian pasta…the price is not prohibitive. Barilla is not good pasta!
2. A block of Parmesan cheese ( which surpasses the grated ones available in flavour by miles) will last for up to a year if you keep it wrapped up in your refrigerator. I just put it in a zip lock and try to remove as much air as possible when closing.
Thank you for your easy cream pasta sauce.
I’m using up the cream and was given some fresh scallops and Gambia’s. I am also softening finally diced onion, garlic.
I just wanted a simple cream sauce to add to my cooked ingredients at the end.
Thank you so much I am sure my pasta will be much enjoyed.
Many thanks and keep safe, from Lara x
My pleasure, Lara! Your pasta dish sounds delicious!!
Wow the best ever and so easy and quick to make. My family loves it.
Thank you for this! This is the best recipe for pasta sauce I’ve ever tried and it’s amazing! My kids said it’s the best pasta dish I’ve cooked for them! Thanks a million!
This made my day, Chris! Thank you for sharing this with me.
Good but if you add a knob of butter in the sauce whilst cooking it as well as some dried oregano and black pepper it takes it to another level. Whilst your recipe is the ‘basic’ version and authentic, it’s only authentic to the point where this recipe contains the actual basis to this sauce, however all cooks and restaurants will use this base BUT most would never limit just to these 3. They would add to it a bit of herbs of their choice as well as butter for extra taste. Hence only 4 stars as you seem to advise to only use these 3 ingredients when it could be much much better…
Hi Don, I suggest using these three ingredients for a BASIC cream sauce, which is indeed used in Italian restaurants. The third sentence in my post says this.”Once you master the basics, you can customise this recipe in so many different ways.” That being said Italian cuisine is actually incredibly simple, not to be confused with Italian restaurants abroad, and often uses very limited number of quality ingredients to allow them to shine. They do not add butter to their cream sauces as butter is rarely used by Italian cooks. They also add herbs to tomato based sauces and even then very sparingly rather than cream ones. It’s also worth mentioning that this recipe is for home cooks as restaurant dishes are often far too high in calories and not something most people would want to eat daily.
Hi, i absolutely agree about simplicity of Italian cuisine . One day I’ve got suspicious about Alfredo sauce (North American version) , so I went to actual Italian sites on google. It turned out that it is just hot pasta with a little butter and grated parmeggiano, I ate it so many times in Italy not knowing it was Alfredo. Also Italians cut bigger piece of Reggiano and freeze it in plastic bag or container , they take it out as they need it. It’s good method for a single person to keep it fresh .I learned it in Italy and still use it.
I have so many Italian friends, who never heard of Alfredo sauce. Not one Italian restaurant in Italy will serve it because it’s an American invention.