DinnerMain Course

Fettuccine Crema

Name: Fettuccine Crema
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 340 g fettuccine; 1 tbsp salt for pasta water; 4 tbsp unsalted butter; 85 g cream cheese softened; 240 ml heavy cream; 40 g parmesan cheese finely grated; 0.5 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

A rich and satisfyingly creamy pasta dish featuring a simple sauce made from cream cheese, Parmesan, and heavy cream. This quick meal comes together in about 20 minutes, making it an excellent choice for a weeknight dinner.

An original recipe by Forkin

Total time: 20 min
Serves: 4
Difficulty: Easy
Per serving: 745 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gfettuccine

pasta water

1 tbspsalt, for pasta water

sauce

4 tbspunsalted butter
85 gcream cheese, softened
240 mlheavy cream
40 gparmesan cheese, finely grated
0.5 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

tongs · measuring cups · large pot · measuring spoons · colander · whisk

The method

Step by step

1
Bring a large pot of water to a rolling boil and add the salt for the pasta water.
About 8 min
Cook’s note: Using plenty of water prevents the pasta from sticking together as it cooks.
2
Add the fettuccine to the boiling water and cook according to package instructions until al dente.
About 10 min
Cook’s note: Stir the pasta occasionally during the first minute of cooking to prevent clumping.
3
Before draining the pasta, carefully scoop out and reserve some of the starchy cooking water, then set it aside.
Cook’s note: This starchy water is key to adjusting the sauce consistency later.
4
Drain the pasta in a colander and set aside.
About 1 min
5
Return the empty pot to the stove over medium-low heat and add the butter, allowing it to melt completely.
About 1 min
6
Add the softened cream cheese to the pot and whisk vigorously until it melts into the butter, forming a mostly smooth paste.
About 2 min
Cook’s note: Using softened cream cheese helps it melt more quickly and evenly.
7
Slowly pour in the heavy cream while continuing to whisk until the sauce is smooth and uniform.
About 1 min
8
Stir in the grated Parmesan cheese, salt, and black pepper. Continue whisking until the cheese is fully melted.
About 1 min
9
Return the cooked fettuccine to the pot with the sauce. Use tongs to toss everything together until the pasta is well-coated.
About 1 min
10
If the sauce seems too thick, add a small splash of the reserved pasta water and stir until it reaches your desired consistency.
Cook’s note: Add the pasta water gradually, as you may not need all of it.
11
Serve immediately, garnishing with fresh parsley if desired.

Per serving

Nutrition

38%Score

Calories: 745.1kcal
Protein: 17.6g
Carbs: 66.2g
Fat: 45.8g
Fibre: 1.9g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of milk or water to loosen the sauce.