🍝 Farfalle with cream
Farfalle alla panna is a simple, comforting pasta of bow-tie farfalle coated in warm cream, finished with grated parmesan and a little nutmeg. The sauce is silky, mild and rich, clinging to the folds of the pasta. It is quick to make and a popular choice for children and weeknight dinners.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g farfalle
- 250 ml cooking cream
- 60 g parmesan, grated
- A pinch of ground nutmeg
- Salt and black pepper
Method
- Cook the farfalle in salted boiling water until al dente; keep a cup of pasta water.
- Heat the cream gently in a wide pan with the nutmeg.
- Add the drained pasta and toss to coat.
- Stir in the parmesan off the heat, loosening with pasta water until silky.
- Season with pepper and serve at once.
How to make it lighter
- Replace half the cream with pasta water — the parmesan still makes the sauce creamy.
- Keep the parmesan to about 15 g per plate.
- Serve a smaller pasta portion with steamed peas or a big salad.
History
Pasta with cream and parmesan is a simple everyday dish found in Italian family kitchens and on casual restaurant menus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →