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Pasta in cream sauce

Pasta in Cream Sauce

A very simple dish for the whole family in a hurry! You can make pasta in cream sauce when there's no time to cook at all. The trickiest part of this recipe is the sauce itself — but if you follow the tips, you'll handle it easily.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pasta

200

Cream (20% fat)

200

Butter

Flour

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 25 % 14 g

Carbohydrates 63 % 36 g

338 kcal

GI: 5 / 89 / 5

Cooking method

Cooking time: 20 min

Step 1:

How do you make pasta in cream sauce? First, gather your ingredients. You can use absolutely any pasta; I love fettuccine, so that's what I chose. Cream with 20% fat works best.
Step 2:

First, set the pasta pot over the heat. The sauce comes together very quickly, so we'll make them at the same time. Bring the water in the pot to a boil, add salt, and drop in the pasta. Let it cook.
Step 3:

Put a skillet on another burner and heat it up. Add the flour to the hot, dry skillet and, stirring constantly, toast it to a creamy color.
Step 4:

Add the butter to the flour and quickly start stirring. The smoothness of the finished sauce depends on how nimble you are at this stage, so keep that in mind! The butter melts instantly and, blending with the flour, forms a thick mass that can turn lumpy. The key here is to stir the flour mixture very quickly — with a spoon, fork, or whisk — without stopping.
Step 5:

Once all the flour is moistened with the butter, pour in the cream. Keep stirring just as vigorously, breaking up any flour lumps. Add salt and pepper. Stir continuously until the sauce is completely smooth.
Step 6:

Cook the sauce until it thickens. It's ready very quickly — just a few minutes. Once it's done, you can turn off the heat under the skillet.
Step 7:

Meanwhile, the pasta has reached al dente — that's when it seems just slightly undercooked. Transfer the pasta straight from the pot into the skillet, without using a colander. You can use tongs or a special pasta server.
Step 8:

Toss the sauce with the pasta. If the sauce seems too thick, add some of the water the pasta cooked in. Serve the dish right away, since the sauce cools quickly. If it has already cooled, just warm it up a little.

The sauce really did come out exceptionally delicate, with a bright creamy flavor. It seemed thick while cooking, so I thinned it with a little cream. Mushrooms — wild or button — chicken, and seafood are all wonderful in this sauce. If you decide to cook with any of them, fry them in the pan first, and only then add the cream and flour. You can add minced garlic to taste; it pairs well with cream. This sauce is also the base for a creamy cheese sauce — just stir in grated cheese at the end.
How do you cook pasta properly? Use a roomy pot and pour in water at a rate of 1 liter per 100 grams of pasta. The key is for the pasta to float freely in the liquid. Salt to taste. Bring the water to a boil. It's important to add the pasta to water that's already boiling, or it may stick together. Cook over medium heat, stirring occasionally, until fully done or al dente (the cooking time is always on the package).
For secrets, life hacks, and all the most useful tips, read the article: "Cream and sour cream in a cream sauce: how to keep them from curdling?"
Cream sauce is quick and easy to make and comes out very delicate. Using this recipe as a base, you can create all sorts of variations by adding spices and other ingredients. But even with no additions at all, it's delicious!