Pasta in cream sauce

A very simple dish for the whole family in a hurry! Pasta in cream sauce can be cooked when there is absolutely no time for cooking. The most difficult thing in this recipe is the sauce itself. But if you follow the advice, you can easily cope with it too.

katushafin

Recipe author

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Composition / ingredients

Servings:

Pasta

200

Cream (20% fat content)

200

Butter

Flour

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 25 % 14 g

Carbohydrates 63 % 36 g

338 kcal

GI: 5 / 89 / 5

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make pasta in cream sauce? First, prepare the necessary products. You can take absolutely any pasta, I love fettuccine, so I chose them. Cream is best suited 20 percent.
Step 2:
First of all, put the pasta pan on the fire. The sauce is prepared very quickly, so we will cook them at the same time. Bring the water in a saucepan to a boil, add salt, and dip the pasta into it. Let them cook.
Step 3:
Put a frying pan on another burner and heat it up. Pour flour into a hot, dry frying pan and, stirring constantly, bring it to a creamy color.
Step 4:
Put the butter in the flour and quickly start stirring the mixture. The smoothness of the future sauce depends on your dexterity at this stage, keep this in mind! The butter melts instantly and, mixing with the flour, forms a thick mass that can become lumpy. The main thing here is to stir the flour mass very quickly with a spoon, fork or whisk, without stopping.
Step 5:
When all the flour gets wet from the butter, pour cream into it. And continue to stir as actively, breaking up the flour lumps. Add salt and pepper. Stir continuously, the sauce should become completely homogeneous.
Step 6:
Cook the sauce until thick. It becomes ready very quickly, literally in a few minutes. When the sauce is ready, you can turn off the fire under the pan.
Step 7:
Pasta, meanwhile, has already reached the state of al dente — this is when they seem to be slightly undercooked. Transfer the pasta directly from the pan to the frying pan, without using a colander. You can do this with tongs or a special pasta spoon.
Step 8:
Mix the sauce with the pasta. If it seems to you that the sauce is too thick, add the water in which the pasta was cooked. Serve the dish immediately, because the sauce cools down quickly. If this has already happened, then just warm it up a little.

The sauce turned out to be really extremely tender, with a bright creamy taste. At the cooking stage, it seemed thick, I diluted it with a small amount of cream.
Mushrooms, wild or champignons, chicken, seafood are perfect in this sauce. If you decide to cook with any of these ingredients, first fry them in a frying pan, and only then add cream and flour.
You can add chopped garlic to taste, it goes well with cream.
Cream cheese sauce is also made on the basis of this sauce, adding grated cheese at the end.

How to boil pasta properly? Take a spacious saucepan, pour water at the rate of 100 grams of pasta 1 liter of water. The main thing is that the products float freely in the liquid. Add salt to taste. Bring the water to a boil. It is important to put the pasta in boiling water, otherwise they may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (cooking time is always indicated on the package).

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't curdle?"

Cream sauce is easy and quick to cook, it turns out to be very tender to taste. Taking this recipe as a basis, you can prepare various versions of dishes by adding spices and ingredients. But even without any additives, it is very tasty!