Free recipe
Creamy Tagliatelle
Built around tagliatelle and heavy cream -- the method starts by cooking the tagliatelle in salted boiling water until al dente.
Silky strands tangled in a glossy sauce -- a weeknight bowl that eats like a trattoria classic. Here it's built on tagliatelle, heavy cream and butter -- a medium, Italian recipe that starts by cooking the tagliatelle in salted boiling water until al dente, and is ready in roughly 60 minutes.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around tagliatelle, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) tagliatelle
- 1 cup heavy cream
- 3 tbsp butter
- 3 cloves garlic, minced
- 3/4 cup grated Parmesan cheese
- 1/4 tsp grated nutmeg
- 2 tbsp chopped parsley, to finish
- Salt and black pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Cook the tagliatelle in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
While the pasta cooks, melt the butter in a wide pan over medium-low heat.
Add the garlic and cook gently 1 minute until fragrant - do not let it brown or it turns bitter.
Pour in the cream and warm until it just starts to simmer at the edges, about 2-3 minutes. Do not boil hard.
Turn the heat to low and stir in the Parmesan a handful at a time, letting it melt into a smooth sauce.
Season with the nutmeg, 1/2 teaspoon salt, and black pepper.
Add the drained pasta and toss with tongs, adding splashes of pasta water until the sauce clings and looks silky (it thickens as it stands).
Serve straight away with parsley and extra Parmesan - cream sauces wait for no one.
Reserve 1 cup pasta water, then drain.
