Italian butter sauce uses only European-style 82% fat butter—American butter's extra water makes it break and curdle instantly.
Butter and Cream Sauce
Whip up a luscious butter and cream sauce that elevates your pasta game in just 10 minutes! With rich, velvety butter and a splash of heavy cream, this dreamy sauce is perfect for coating your favorite noodles. Toss in some freshly grated Parmesan and a hint of garlic for an irresistible finish that will leave you craving more!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 cup light cream , sometimes labeled 18% cream (240 ml)
- ½ cup freshly grated Parmesan or Romano cheese , plus a little extra for serving. (120 ml)
- 2 Tablespoons unsalted butter (28 g)
🫙Pantry Staples(1)
- 1 lb fettuccine pasta , I prefer fettuccine or cavatappi (454 g)
🧂Spices & Seasonings(2)
- ¼ tsp nutmeg , or a couple of shakes or grates if using fresh. (1.25 ml)optional
- salt and pepper , to tasteoptional
👨🍳 Instructions
- 1
Bring a large pot of water (at least 4 qts) to boil. Cook chosen pasta 1 minute less than the package directions suggest.
- 2
Right before the pasta is finished cooking, heat a large skillet over low heat and add cream and butter. Bring to a low simmer until it thickens about 3-4 minutes.
- 3
Turn off the heat. Add the cheese and nutmeg along with the salt and pepper. Stir to incorporate.
- 4
Reserve ½ cup of pasta water and set aside. Drain the cooked pasta.
- 5
Using tongs, add the pasta to the sauce skillet and toss to coat with the sauce. Add the pasta water as needed a little at a time to keep the sauce loose.
- 6
Taste for seasoning. Serve immediately and top with extra parmesan or fresh parsley.
💡 Pro Tips
- ✓Keep your cream sauce at exactly 160-180°F during simmering to prevent protein coagulation that causes breaking and curdling.technique160-180°F
- ✓Add cheese off heat because temperatures above 180°F denature casein proteins, causing the sauce to become grainy and separate.timing180°F threshold
- ✓Use pasta water at a 3:1 ratio (3 parts sauce to 1 part pasta water) because its 2% starch content creates stable emulsification without diluting flavor.ingredient3:1 ratio, 2% starch
- ✓Finish pasta 1 minute under package time because it continues cooking in the hot sauce, and overcooked pasta releases excess starch that makes sauce gluey.timing1 minute under
- ✓Use a heavy-bottomed skillet for cream sauces because even heat distribution prevents hot spots that cause the milk proteins to scorch at 185°F.equipment185°F scorching point
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Italian butter sauce uses only European-style 82% fat butter—American butter's extra water makes it break and curdle instantly.
Butter and Cream Sauce
Whip up a luscious butter and cream sauce that elevates your pasta game in just 10 minutes! With rich, velvety butter and a splash of heavy cream, this dreamy sauce is perfect for coating your favorite noodles. Toss in some freshly grated Parmesan and a hint of garlic for an irresistible finish that will leave you craving more!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 cup light cream , sometimes labeled 18% cream (240 ml)
- ½ cup freshly grated Parmesan or Romano cheese , plus a little extra for serving. (120 ml)
- 2 Tablespoons unsalted butter (28 g)
🫙Pantry Staples(1)
- 1 lb fettuccine pasta , I prefer fettuccine or cavatappi (454 g)
🧂Spices & Seasonings(2)
- ¼ tsp nutmeg , or a couple of shakes or grates if using fresh. (1.25 ml)optional
- salt and pepper , to tasteoptional
👨🍳 Instructions
- 1
Bring a large pot of water (at least 4 qts) to boil. Cook chosen pasta 1 minute less than the package directions suggest.
- 2
Right before the pasta is finished cooking, heat a large skillet over low heat and add cream and butter. Bring to a low simmer until it thickens about 3-4 minutes.
- 3
Turn off the heat. Add the cheese and nutmeg along with the salt and pepper. Stir to incorporate.
- 4
Reserve ½ cup of pasta water and set aside. Drain the cooked pasta.
- 5
Using tongs, add the pasta to the sauce skillet and toss to coat with the sauce. Add the pasta water as needed a little at a time to keep the sauce loose.
- 6
Taste for seasoning. Serve immediately and top with extra parmesan or fresh parsley.
💡 Pro Tips
- ✓Keep your cream sauce at exactly 160-180°F during simmering to prevent protein coagulation that causes breaking and curdling.technique160-180°F
- ✓Add cheese off heat because temperatures above 180°F denature casein proteins, causing the sauce to become grainy and separate.timing180°F threshold
- ✓Use pasta water at a 3:1 ratio (3 parts sauce to 1 part pasta water) because its 2% starch content creates stable emulsification without diluting flavor.ingredient3:1 ratio, 2% starch
- ✓Finish pasta 1 minute under package time because it continues cooking in the hot sauce, and overcooked pasta releases excess starch that makes sauce gluey.timing1 minute under
- ✓Use a heavy-bottomed skillet for cream sauces because even heat distribution prevents hot spots that cause the milk proteins to scorch at 185°F.equipment185°F scorching point