Creamy Pasta
Ingredients
- 400 gDried pasta (plain)
- 250 mlCream (full fat)
- 30 gUnsalted butter (in pieces)
- 60 gParmesan cheese (grated)
- 1 pcYellow onion (finely minced)
- 2 pcGarlic (chopped)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt (for cooking water)
- 1 pinchBlack pepper ground (freshly ground)
Method
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.
- 1
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
In a sauté pan, melt the butter. Add the minced onion and chopped garlic. Sweat without browning until translucent.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 2 days in the refrigerator. Reheat gently with a splash of milk to restore creaminess.
