Spaghetti with Creamy White Sauce
Indulge in the velvety richness of Spaghetti with Creamy White Sauce, a comforting classic perfect for any occasion. This recipe combines tender spaghetti with a luscious white sauce made from butter, milk, and heavy cream, creating a silky base enhanced by the robust flavors of garlic, grated Parmesan, and a hint of nutmeg. A quick roux forms the foundation of this decadent sauce, which envelops the pasta in cozy sophistication. Topped with fresh parsley for a vibrant finish, this dish is easy to make yet irresistibly luxurious. Whether you're whipping up a quick weeknight dinner or seeking an elegant crowd-pleaser, this creamy spaghetti recipe is sure to delight. Try it tonight for a meal that's both simple and unforgettable!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 60 grams unsalted butter
- 30 grams all-purpose flour
- 500 ml milk
- 125 ml heavy cream
- 3 garlic cloves, minced
- 75 grams Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.125 teaspoon nutmeg, freshly grated
- 2 tablespoons fresh parsley, chopped
- 4 liters water
- 1 tablespoon olive oil
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt and a tablespoon of olive oil to the water.
Add spaghetti to the boiling water and cook according to package directions until al dente, approximately 9-11 minutes.
While the spaghetti is cooking, melt 60 grams of butter in a medium saucepan over medium heat.
Once the butter has melted, add minced garlic and sauté for about 1 minute until fragrant but not browned.
Add 30 grams of all-purpose flour to the butter and garlic mixture, stirring continuously to create a roux. Cook the roux for about 2 minutes.
Slowly whisk in 500 ml of milk, ensuring no lumps form. Continue cooking and whisking until the sauce thickens, about 5-7 minutes.
Reduce heat to low and stir in 125 ml of heavy cream, 75 grams of grated Parmesan cheese, salt, black pepper, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
Once the spaghetti is cooked, reserve 1 cup of pasta water, then drain the spaghetti using a colander.
Place the drained spaghetti back into the pot and pour the white sauce over it. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
Garnish the spaghetti with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
2310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 29.1 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1811 mg | 139% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1152 mg | 24% | |
*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.
