what recipes can you use heavy cream in for a pasta dish?

Answer 1

Carbonarra, Fettuchine Alfredo, Pomodoro Sauce (equal parts tomato sauce and cream)

Answer 2

This is a beauty!!


Spaghetti alla Carbonara
Nigella Lawson
Serves 2

INGREDIENTS


• 1lb. package spaghetti
• 2 cups cubed pancetta or bacon
• 2 teaspoons olive oil
• quarter cup dry white wine or vermouth
• half cup Parmesan, freshly grated
• 4 eggs
• quarter cup heavy cream
• black pepper
• freshly grated nutmeg

DIRECTIONS
Put a large pan of salted water on to boil for the pasta. Cut the pancetta into half inch x quarter-inch cubes. If the pancetta has its rind on, cut if off — and use a bigger piece of pancetta, as the amount I’ve specified is for the prepared cubes — and put the rind in a pan with a film of oil and cook it gently to render down.

Then in a large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Chuck over them the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream and some pepper. Cook the pasta more or less according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before the package says it’s done. Lower in a cup and remove approximately half cup of the pasta water before draining. Put the other pan, the one with the bacon cubes, on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Add a little of the reserved pasta water to lubricate if necessary. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Grind over some more pepper and grate over the nutmeg, carry proudly aloft, and dive in.

Enjoy!!!!

Answer 3

Vodka Cream Sauce with Pasta
1 T. butter
1 T. olive oil
1 small onion
1 28 oz. can plum tomatoes, drained, seeded and chopped
1 c. whipping cream
1/4 c. vodka
1/4 tsp. dried crushed red pepper
Salt and pepper
1 lb. penne pasta
2 T. fresh basil, finely chopped
1/4 c. freshly grated parmesan cheese
Melt butter with oil in heavy sauté pan over medium heat. Add chopped onion and
sauté until tender, about 8 minutes. Add tomatoes and cook until juice has almost
evaporated. Stir frequently, about 25 minutes.
Add cream, vodka, and red pepper. Bring to a boil and allow to thicken, about 2
minutes. Season to taste with salt and pepper. Add pasta and toss to cover. Add basil
and 1 T. parmesan cheese. Divide among plates. Sprinkle with additional parmesan.
Sauce can be made ahead and refrigerated.
Reheat when pasta is cooked just prior to serving. Sprinkle with additional parmesan.

Answer 4

I love cream sauces! They are my ultimate comfort food. Any pasta dish which has a thick and rich cream sauce can use heavy cream. This is one of my favs:

Gorgonzola Sauce

1 1/2 cups dry white wine
1 1/4 cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled
1 pinch ground nutmeg
black pepper to taste

DIRECTIONS
In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

super easy and sooooooo delicious. Stir in veggies for added nutrition (carrots, broccoli, etc) and serve over your favorite pasta.

Answer 5

Alfredo sauces are all cream based.

Answer 6

any alfredos, chicken, shrimp