Pasta with Rosemary Cream Sauce
Indulge in the rich and aromatic flavors of Pasta with Rosemary Cream Sauce, a comforting dish that combines simplicity with sophistication. This creamy pasta recipe features tender strands of fettuccine or linguine coated in a luscious cream sauce infused with the earthy fragrance of fresh rosemary and a hint of garlic. Grated Parmesan cheese melts into the sauce, creating a velvety texture and savory depth that’s perfectly balanced with a touch of olive oil and butter. In just 30 minutes, you’ll have a restaurant-quality meal that’s easy enough for weeknights but elegant enough to impress dinner guests. Garnished with fresh parsley for a pop of color, this dish is a celebration of classic Italian-inspired flavors, perfect for any occasion.
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Recipe Information
Ingredients
- 12 oz Dried pasta (e.g., fettuccine or linguine)
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 1 tbsp Fresh rosemary, finely chopped
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 0.5 cup Pasta cooking water
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and sizzling.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the chopped rosemary and cook for an additional 30 seconds to release its aroma.
Slowly pour in the heavy cream, stirring constantly, and bring it to a gentle simmer. Cook for 3-4 minutes, allowing the sauce to slightly thicken.
Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth.
If the sauce is too thick, gradually add the reserved pasta cooking water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta to the skillet and toss to coat evenly with the rosemary cream sauce.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve the pasta immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
