🍝 Tagliatelle in Cream Sauce
Tagliatelle alla panna are ribbon pasta simmered briefly in cream, then tossed with grated parmesan and a pinch of nutmeg. The sauce is silky, mild and rich, coating every strand without any other flavourings competing. It is a quick, comforting first course and a frequent base for added mushrooms or vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 160 g dried tagliatelle
- 150 ml cream
- 40 g parmesan, grated
- 1 pinch grated nutmeg
- Salt and black pepper
Method
- Cook the tagliatelle in salted water until al dente; keep some cooking water.
- Warm the cream in a wide pan and simmer for 2 minutes until slightly thickened.
- Add the pasta, parmesan, nutmeg and a splash of cooking water and toss until glossy.
- Season with pepper and serve immediately.
How to make it lighter
- Replace part of the cream with pasta cooking water to keep the sauce silky with fewer calories.
- Keep it to a starter-size portion of about 80 g dry pasta per person.
- Toss in steamed peas or spinach to add volume to each plate.
History
Tagliatelle with cream and parmesan is a simple, popular pasta in Italian restaurants and homes, especially in the north, where fresh ribbon pasta is a tradition.
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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 →