What Cream to Use for Pasta?

Here are some recipes that use double Cream in pasta dishes:

1. Fettuccine Alfredo: This classic pasta dish features fettuccine noodles tossed in a rich, creamy sauce with double Cream, butter, and Parmesan cheese.
2. Creamy Mushroom Pasta: This vegetarian pasta dish is made with a creamy sauce of double Cream, mushrooms, garlic, and herbs, served over spaghetti or fettuccine noodles.
3. Creamy Bacon Carbonara: This popular Italian pasta dish consists of spaghetti or linguine noodles tossed in a rich and creamy sauce with double Cream, eggs, Parmesan cheese, and crispy bacon.
4. Lobster Pasta with Cream Sauce: This luxurious pasta dish features fresh lobster meat tossed with spaghetti noodles and a rich and creamy sauce made with double Cream, white wine, and garlic.
5. Creamy Sun-Dried Tomato Pasta: This vegetarian pasta dish features penne noodles tossed in a creamy sauce with double Cream, sun-dried tomatoes, garlic, and basil.
6. Chicken and Mushroom Fettuccine: This comforting pasta dish consists of fettuccine noodles, tender chicken breast, and sautéed mushrooms coated in a creamy sauce made with double Cream and Parmesan cheese.

Note: When making these dishes, follow the recipe instructions carefully to ensure that the double Cream is added at the right time and temperature to prevent it from curdling or separating.

I like pasta dishes commonly made with double Cream, including Fettuccine Alfredo, a classic pasta dish made with a rich and creamy sauce of double Cream, butter, and Parmesan cheese. Another example is Penne with Vodka Sauce, a pasta dish made with a creamy tomato sauce enriched with double Cream and flavored with vodka.

The type of Cream to use for pasta depends on the recipe and personal preference. Here is a brief description of each kind of Cream:

• Double Cream: This has a high-fat content and a thick, rich consistency. It is often used in sauces and desserts.
• Single Cream: This Cream has a lower fat content than double Cream and is lighter in texture. It can be used in pasta sauces and soups.
• Crème fraîche: This French cultured Cream has a tangy, slightly sour taste. It is often used in pasta sauces and as a topping for baked potatoes.
• Heavy Cream: This has a high-fat content and a thick, velvety texture. It is often used in pasta sauces and desserts.

When deciding which Cream to use in a pasta recipe, consider the other ingredients in the dish and the desired flavor and consistency. For example, double or heavy Cream may be the best option for making a creamy pasta sauce that needs to be thick and rich. On the other hand, if you want a lighter sauce, single Cream or crème fraîche may be a better choice. It’s important to note that some cream types may curdle or separate when exposed to high heat, so it’s best to follow the recipe instructions carefully to avoid any issues.

Fettuccine Alfredo pasta recipe with double Cream

Ingredients:

• 8 ounces fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup double Cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Chopped fresh parsley for garnish

Instructions:

1. Cook the fettuccine pasta in a large pot of boiling, salted water according to the package directions. Drain the pasta, reserving about 1/2 cup of the pasta water.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat.
3. Add the double Cream to the skillet and stir to combine with the melted butter.
4. Cook the cream and butter mixture over medium heat for about 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Add the grated Parmesan cheese to the sauce and stir until it has melted and combined with the cream and butter mixture.
6. Add the sauce with salt and pepper to taste.
7. Add the cooked fettuccine to the sauce and toss to coat the pasta evenly with the sauce. If the sauce is too thick, add some reserved pasta water to thin it out to your desired consistency.
8. Divide the pasta between serving plates and garnish with chopped fresh parsley.
9. Serve hot, and enjoy!

Recipe for Creamy Mushroom Pasta with Double Cream

Ingredients:

• Eight oz. spaghetti or fettuccine pasta
• 1 Tbsp. olive oil
• Eight oz. sliced mushrooms
• Two cloves garlic, minced
• 1/2 cup double Cream
• 1/2 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 tsp. dried thyme
• Salt and pepper, to taste
• Chopped fresh parsley for garnish

Instructions:

1. According to package instructions, cook the pasta in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the sliced mushrooms to the skillet and sauté for about 5 minutes until tender and lightly browned.
4. Add the minced garlic to the skillet and sauté for an additional minute.
5. Pour the double Cream and chicken or vegetable broth into the skillet, and stir to combine with the mushroom mixture.
6. Cook the cream and mushroom mixture for 3-4 minutes until the sauce thickens slightly.
7. Add the grated Parmesan cheese to the sauce and stir until it has melted and combined with the sauce.
8. Add the dried thyme and taste the seasoning with salt and pepper.
9. Add the cooked pasta to the skillet with the sauce and toss to coat the pasta evenly with the sauce.
10. If the sauce is too thick, add some reserved pasta water to thin it out to your desired consistency.
11. Divide the pasta between serving plates and garnish with chopped fresh parsley.

Recipe for Creamy Bacon Carbonara pasta with double Cream

Ingredients:

• Eight oz. spaghetti or linguine pasta
• Six slices of bacon, diced
• Two cloves garlic, minced
• 3/4 cup double Cream
• 1/2 cup grated Parmesan cheese
• Two large eggs
• Salt and pepper, to taste
• Chopped fresh parsley for garnish

Instructions:

1. According to package instructions, cook the pasta in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, cook the bacon in a large skillet over medium heat until it is crispy. Remove the bacon from the skillet with a slotted spoon and set aside.
3. In the same skillet, sauté the minced garlic for about 1-2 minutes until it is fragrant.
4. Whisk together the double Cream, Parmesan cheese, and eggs in a small mixing bowl.
5. Add the cooked pasta to the skillet with the garlic and toss to combine.
6. Pour the cream and egg mixture over the pasta and stir until the pasta is coated evenly with the sauce.
7. Add the cooked bacon to the pasta and stir to combine.
8. If the sauce is too thick, add some reserved pasta water to thin it out to your desired consistency.
9. Season the pasta with salt and pepper to taste.
10. Divide the pasta between serving plates and garnish with chopped fresh parsley.

Recipe for Lobster Pasta with Cream Sauce with double Cream

Ingredients:

• Eight oz. spaghetti pasta
• Two lobsters, cooked and meat removed
• 2 Tbsp. unsalted butter
• 2 Tbsp. all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/2 cup double Cream
• Two cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. According to package instructions, cook the spaghetti in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant.
4. Sprinkle the flour over the garlic and butter and whisk to combine. Cook for about 1-2 minutes, stirring constantly, until the flour has been cooked and the mixture has turned slightly golden.
5. Add the chicken broth and white wine to the skillet and whisk to combine with the flour mixture.
6. Cook the sauce for about 3-4 minutes, whisking occasionally, until the sauce has thickened slightly.
7. Add the double Cream to the skillet and stir to combine with the sauce.
8. Add the cooked lobster meat to the skillet and stir to combine with the sauce.
9. Cook the lobster in the sauce for 2-3 minutes until heated.
10. Add the cooked spaghetti to the skillet with the sauce and toss to coat the pasta evenly with the sauce.
11. If the sauce is too thick, add some reserved pasta water to thin it out to your desired consistency.
12. Season the pasta with salt and pepper to taste.
13. Divide the pasta between serving plates and garnish with chopped fresh parsley.

Recipe for Creamy Sun-Dried Tomato Pasta with double Cream

Ingredients:

• Eight oz. penne pasta
• 1 Tbsp. olive oil
• 1/2 cup chopped sun-dried tomatoes
• Two cloves garlic, minced
• 1/2 cup double Cream
• 1/2 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 tsp. dried basil
• Salt and pepper, to taste
• Chopped fresh parsley for garnish

Instructions:

1. According to package instructions, cook the pasta in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the chopped sun-dried tomatoes to the skillet and sauté for 2-3 minutes until slightly softening.
4. Add the minced garlic to the skillet and sauté for an additional minute.
5. Pour the double Cream and chicken or vegetable broth into the skillet, and stir to combine with the tomato mixture.
6. Cook the cream and tomato mixture for 3-4 minutes until the sauce thickens slightly.
7. Add the grated Parmesan cheese to the sauce and stir until it has melted and combined with the sauce.
8. Add the dried basil and season the sauce with salt and pepper to taste.
9. Add the cooked pasta to the skillet with the sauce and toss to coat the pasta evenly with the sauce.
10. If the sauce is too thick, add some reserved pasta water to thin it out to your desired consistency.
11. Divide the pasta between serving plates and garnish with chopped fresh parsley.

Recipe for Chicken and Mushroom Fettuccine pasta with double Cream

Ingredients:

• 8 oz. fettuccine pasta
• Two boneless, skinless chicken breasts cut into bite-size pieces
• Eight oz. sliced mushrooms
• Two cloves garlic, minced
• 1/2 cup double Cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp. dried thyme
• Salt and pepper, to taste
• Chopped fresh parsley for garnish

Instructions:

1. According to package instructions, cook the pasta in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, season the chicken pieces with salt and pepper.
3. Heat a large skillet over medium-high heat and add one tablespoon of oil. Add the chicken and cook for about 5-7 minutes until it is cooked and lightly browned. Remove the chicken from the skillet and set aside.
4. Add the sliced mushrooms and sauté in the same skillet for about 5-7 minutes until they are tender and lightly browned. Add the minced garlic and sauté for an additional minute.
5. Pour the double Cream and chicken broth into the skillet, and stir to combine with the mushroom mixture.
6. Cook the cream and mushroom mixture for 3-4 minutes until the sauce thickens slightly.
7. Add the grated Parmesan cheese to the sauce and stir until it has melted and combined with the sauce.
8. Add the dried thyme and taste the sauce with salt and pepper.
9. Add the cooked chicken to the skillet with the sauce and toss to coat the chicken evenly with the sauce.
10. Add the cooked fettuccine to the skillet with the sauce and chicken, and toss to coat the pasta evenly with the sauce.
11. If the sauce is too thick, add some reserved pasta water to thin it out to your desired consistency.
12. Divide the pasta between serving plates and garnish with chopped fresh parsley.

Conclusion

Double Cream is undoubtedly the Cream of choice when it comes to making heavenly and indulgent pasta dishes. Its high-fat content lends a beautiful, velvety texture to the sauces, making them rich, creamy, and luxurious. As a result, double Cream is ideal for creating pasta dishes with rich and robust flavors, such as those in classic sauces like Alfredo, Carbonara, and Mushroom.

The high-fat content in Double Cream ensures that it can thicken and hold its shape even when heated without curdling, making it an ideal choice for whipping, melting, and blending with herbs and seasonings. Adding this Cream to pasta dishes creates a satiating meal that satisfies the taste buds and the stomach.