Creamy Pasta

Pasta coated in a reduced, velvety cream sauce bound with parmesan. The aroma of warm butter and freshly grated nutmeg promises a direct and generous dish.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 654
• Protein: 19 g
• Carbs: 80 g
• Fat: 28 g

Ingredients

• 400 g Dried pasta ( plain )
• 250 ml Cream ( full fat )
• 30 g Minimum butter sweet ( in pieces )
• 60 g Parmesan cheese ( grated )
• 1 piece Yellow onion ( finely minced )
• 2 piece Garlic ( chopped )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt ( for cooking water )
• 1 pinch Black pepper ground ( freshly ground )

Instructions

1. Boiling and cooking

   Heat a large volume of water with a good pinch of grey sea salt. Add the dry pasta and cook until firm to the bite. Reserve a ladle of cooking water before draining.

2. Sautéing aromatics

   In a sauté pan, melt the butter. Add the minced onion and chopped garlic. Sweat without browning until translucent.

3. Cream reduction

   Pour the cream over the onions. Add the nutmeg and black pepper. Reduce over medium heat until the sauce coats the back of a spoon.

4. Final binding

   Toss the pasta into the sauce. Add the parmesan and chopped parsley. Mix vigorously to bind everything together, adding a bit of cooking water if necessary to achieve a glossy texture.

Chef's tips

• Always keep a ladle of cooking water to loosen the sauce if it gets too thick.
• Never rinse the pasta; the surface starch is essential for the sauce to cling.

Storage

Store for 2 days in the refrigerator. Reheat gently with a splash of milk to restore creaminess.