Creamy pasta sauces have always been a menu-draw for me. Growing up in Southern California, Marie Callender’s fettuccine Alfredo was my standard order and I couldn’t be swayed.
That is until I learned from an Italian chef how to make the best butter and cream sauce for pasta ever. That was 30 years ago and I’ve been using his method ever since.
I also make a traditional Alfredo sauce without cream that you have to try. Make it a pasta party!
p.s. Either of these cream sauces is ah-may-zing with homemade fettuccine noodles!
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The key to the best cream sauce
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Most cream sauces for pasta call for heavy cream. Some call for half and half. This easy cream sauce recipe uses light cream and it makes the best cream sauce for pasta.
What is light cream?
Light cream (sometimes also labeled “table cream”) is in the dairy section of your grocer and it usually is quietly sitting near the heavy cream .
The fat content is somewhere around 18% —my favorite, Dean’s, labels it “light cream”—typically it’s no more than 30% cream so the fat content is less than heavy cream which is over 35%.
Start with the best quality ingredients
This butter and cream sauce recipe has high quality, simple ingredients like unsalted butter and fresh grated parmesan cheese.
And a sprinkle of nutmeg for the most authentic flavor and a bit of warmth.
Pro Tip
A little pasta water right at the end of cooking cream sauce gives a creamy, silken texture that clings to every part of the pasta.
How to make light cream sauce for pasta
Pasta choices for butter and cream sauce
The best kinds of pasta for a butter and cream sauce are:
- small filled, firm pastas like tortellini
- wide noodles like fettuccine that can hold the sauce.
- large tubes like rigatoni
Butter and cream sauce goes well with
Tuck homemade meatballs into buttery cream sauce or use it to make a super simple gnocchi Alfredo. Either way, people are going to be happy.
Made this recipe?
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Fettuccine with Butter and Cream Sauce
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Ingredients
- 1 lb fettuccine pasta, I prefer fettuccine or cavatappi
- 1 cup light cream, sometimes labeled 18% cream
- 2 Tablespoons unsalted butter
- ¼ tsp nutmeg, or a couple of shakes or grates if using fresh.
- ½ cup freshly grated Parmesan or Romano cheese, plus a little extra for serving.
- salt and pepper, to taste
Instructions
- Bring a large pot of water (at least 4 qts) to boil. Cook chosen pasta 1 minute less than the package directions suggest. You want it a little less than al dente.
- 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. It should coat the back of a spoon. Turn off the heat.
- Add the cheese and nutmeg along with the salt and pepper. Stir to incorporate.
- Reserve ½ cup of pasta water and set aside. Drain the cooked pasta.
- Using tongs, add the pasta to the sauce skillet and toss to coat with the sauce.
- Add the pasta water as needed a little at a time to keep the sauce loose. Taste for seasoning.
- Serve immediately and top with extra parmesan or fresh parsley.
Simply delicious! Who knew a cream sauce could be so easy. Just like you said I had never noticed light cream in the store. Love this tip!
I know! Finding the light cream makes all the difference! It’s so worth it! Thanks for taking the time to comment!
This sauce was perfect with ravioli!
Loooove it with ravioli! We did that for Christmas this past year with meat ravioli. SO happy you enjoyed it Margaret and thanks for letting me know 😊
Amount of PASTA to use?? Had to guess?!?
Right you are, John! Thanks so much for letting me know! Hopefully the recipe worked out for you despite the missing pasta. Always appreciate helpful feedback!
I love a good cream sauce and this one did not disappoint! It was delicious and super easy to make. I loved using light cream. It had the silky texture and flavor of heavy without the heaviness. This is my new go-to when I want Alfredo 🙂
I’m going to whip this up with some fettuccini & grilled shrimp! Looks delish.
Do it! It’s so good with scallops too!
Another great recipe. Make it with some tortellini, please.