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How to make creamy pasta sauce. Creamy sauce - recipes for delicious creamy sauce for spaghetti, pasta, fish and mushrooms

How to make creamy pasta sauce. Creamy sauce - recipes for delicious creamy sauce for spaghetti, pasta, fish and mushrooms

Pasta is the most popular and favorite dish not only in Italy, but also in our country. It is loved for its impeccable taste, ease of preparation and incredibly appetizing appearance. Naturally, serving pasta in its pure form is somehow not respectable; it should definitely be supplemented with some kind of sauce, preferably creamy. This delicate gravy will give a seemingly simple dish an unforgettable taste and a simply stunning appearance.

Pasta with creamy sauce is a bright and very tasty dish that can be prepared in a matter of minutes without much effort on the part of the hostess. If you belong to the category of those who simply don’t know what to cook anymore, then this article will be incredibly useful for you, since in it you will find several quick dishes with a divine taste.

Pasta with creamy garlic sauce

We offer this recipe to those who love dishes with spice and piquant taste.

Components:

paste – 150 g
heavy cream – 0.5 cups
onion - 1 pc.
garlic – 3 cloves
nutmeg – 0.5 teaspoon
pepper, salt, paprika - a pinch
butter – 15 g
flour – 10 g

Finely chop the onion and garlic, fry in butter, add flour and pour in about 50 ml of cream, mix everything well, pour in the rest. Cook the sauce for 3-4 minutes, add salt, pepper and season with nutmeg. Do not keep the finished sauce open under any circumstances; immediately pour it over the pasta, cooked according to the instructions.

Pasta with vegetables in creamy sauce

If you want to make your dish healthier and add bright colors to it, we suggest you opt for this option.

Ingredients:

paste – 300 g
frozen vegetable mixture (carrots, peppers, peas, corn) – 150 g
fresh greens – 5 g
cream – 300 ml
onion – 1 pc.
Provençal herbs - to taste
cheese – 50 g

While the pasta is cooking according to the instructions, fry the finely chopped onion in oil. After 2 minutes, add the vegetable mixture and cook together for about 5 minutes. If desired, you can also take a mixture with other ingredients, mushrooms, for example, or broccoli. Pour cream over the vegetables, season with spices and simmer after boiling for several minutes. Spread the delicious sauce over the pasta and sprinkle with grated cheese. Decorate the dish with fresh herbs.

Pasta with creamy sauce and ham

This dish is a favorite among most. There is hardly anyone indifferent to this delicacy.

Take:

ham or brisket – 200 g
yolks – 4 pcs.
cream – 300 ml
paste – 300 g
hard cheese – 75 g
garlic – 2 cloves
olive oil – 15 ml
salt and pepper mixture - 2 g each

Fry the chopped garlic in oil, then add the ham, cut into small cubes. Whip the cream with the yolks, combine with the ham, add pieces of cheese. Heat until completely melted and pour over the pasta. If you want to get a particularly pronounced taste, you can add pieces of blue cheese.

Pasta with spicy creamy nut sauce

Components:

spaghetti – 400 g
walnuts – 2 tablespoons
cream – 1 glass
cheese – 150 g
nutmeg, black pepper, salt - 2 g each
basil - a few leaves
garlic – 2 cloves

Boil the spaghetti until cooked, heat the cream, add grated cheese and stir. Lightly fry the nuts in a dry frying pan, then chop them and add them to the cream along with mashed garlic, pepper, salt and nutmeg. The sauce should not be cooked for more than 3 minutes; after this time, pour it over the pasta. We recommend decorating the dish with basil leaves, it will create a very beautiful contrast.

Pasta in creamy tomato sauce with seafood

You need to take:

paste – 1 package
cream – 200 ml
tomato paste – 1 tbsp. spoon
garlic – 4 cloves
seafood – 200 -300 g
oregano – 0.5 teaspoon
basil – 2 g
vegetable oil – 1 teaspoon

Squeeze the garlic through the garlic press, fry in oil, almost immediately add seafood, fry for about 60 seconds. Sprinkle the seafood with spices, pour in cream and tomato paste, simmer under the lid for a couple of minutes and serve with pasta.

Creamy sauce - a recipe for a classic and delicious sauce for pasta, spaghetti, chicken, fish. To make the classic cream sauce from a simple recipe tasty and tender, it is best to use fresh butter. Its homeland is France, where chefs have always had a very refined taste.

The main condition for a quality sauce is the absence of lumps. Two completely identical dishes can be very different from each other thanks to the sauce. It goes great with pasta, vegetables, fish, meat and mushrooms.

The technology for preparing cream sauce is extremely simple: first, the flour is fried in a dry frying pan or in butter, then cream is added to this dry mixture. In this article we will tell you several interesting recipes for making creamy sauce.

Creamy sauce classic recipe

Of course, it’s worth starting with the classics. Having gotten your hands on making this sauce, you can use it as a base. And by adding various ingredients to it, for example, cheese, olives, mushrooms, capers, meat or fish broths, herbs, you can get sauces that are creamy but completely different in taste.

Ingredients:

Wheat flour - 1 tbsp;
Cream - 200 ml;
Butter - 1 tbsp;
Salt - to taste.

Cooking method:

Fry 1 tbsp in a dry frying pan. flour;
Then add butter and mix well;
Pour in the cream in a thin stream. Whisk the contents of the pan vigorously;
After mixing everything well, add salt and pepper and cook for 2 minutes until thickened;
The classic cream sauce is ready. Bon appetit!

To prepare the sauce, wheat flour is usually used and fried in a dry frying pan until it turns a soft golden color; the main thing, of course, is not to miss the moment and not to overcook the flour.

The most common problem that beginner cooks encounter when preparing cream sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if you pour cooled cream into the boiling oil with fried flour in a thin stream, while still whisking it. If you still cannot avoid the formation of lumps in the sauce, strain it through a sieve and bring to a boil again.

Creamy sauce for spaghetti, pasta

Pasta or spaghetti is, as we all know, the most famous and popular Italian dish. It is served to the table with various seasonings. The most recommended sauce for spaghetti was cream sauce.

Ingredients:

Cream - 250 ml;
Butter - 50 g;
Garlic - 1 clove;
Parsley - 3 tbsp;
Black pepper - to taste;
Salt - to taste.

Cooking method:

Melt butter in a frying pan (over low heat);
Add cream and cook for 5 minutes;
Grind a clove of garlic;
Finely chop the parsley;
Add garlic and parsley to the cream, while stirring it;
Add salt to the sauce, bring to a boil and immediately remove from the stove. Easy to prepare and unusually delicate, the sauce will give your spaghetti or pasta an original taste;
Creamy sauce for spaghetti (pasta) is ready. Bon appetit!

Cream-based sauce increases the nutritional value and calorie content of dishes, giving each of them, depending on the ingredients included in the product, an individual flavor. Natural cream of animal origin has a delicate consistency and gives the product a pleasant, somewhat sweet, but not cloying taste. Adding various products (cheese, herbs, garlic, pepper, sugar) makes this sauce garlicky, cheesy, sweet and sour or bitter.

Creamy sauce for fish

Cream-based sauces for fish can be served with the finished dish in a separate sauce boat or used for joint stewing or baking with the base product.

White fish sauce made from cream can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic;
Cream can be used of any fat content, while adjusting the final thickness of the sauce by adding flour or starch or boiling the substance to the desired texture;
Acid-containing additives would be especially appropriate in the sauce: lemon or lime juice, dry white wine;
For piquancy and spiciness, the sauce is seasoned with appropriate herbs, spices, pepper, not forgetting to add salt to taste.

Ingredients:

Cream - 200 ml;
Butter - 100 g;
Wheat flour - 2 tsp;
Fresh greens - 100 g;
Medium lemon - 1 pc.;
Ground pepper - 1 pinch;
Salt - to taste.

Cooking method:

Wash, dry and finely chop the greens. A mixture of parsley and dill works well, you can add a sprig of rosemary;
Wash the lemon and squeeze the juice out of half the fruit. Be sure to remove the bones from it if they get into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs;
Lightly fry the flour in a dry frying pan;
In another frying pan or saucepan, melt the butter, mix the prepared flour with it;
Pour in the cream in a thin stream, whisking the contents of the saucepan;
After 2 minutes, add the greens and stir. Simmer, stirring, over low heat for 5 minutes;
Add lemon juice, salt, pepper. Stir and remove from heat;
Creamy sauce for fish is ready. Bon appetit!

Salmon in cream sauce for the holiday table

Calories in cream sauce:

The calorie content of cream sauce is 468 kcal/100 grams of product. Since it is very oily, you should not abuse this product due to significant harm to your figure. For people watching their weight, nutritionists recommend including no more than 1 tablespoon of their favorite dressing in their daily menu.

Benefits of cream sauce:

The main biological value of cream sauce lies precisely in the composition of the cream, which contains phosphatides - substances similar in structure to fats, but different, however, in the presence of a nitrogenous base and phosphoric acid. These fat-like elements have pronounced antioxidant properties, cleansing the body of waste, toxins, cholesterol, and preventing the appearance of deposits on the walls of blood vessels.

Creamy pasta sauce

How to add pasta to make a tasty, juicy and spicy dish? There is only one answer - this is a delicate and aromatic sauce. Cooks call cream sauce the most popular and easiest to make. By supplementing it with various ingredients, such as mushrooms, tomatoes, cheese or chicken fillet, you can serve a completely new original dish to the table every day.

Ingredients:

Cream - 250 ml;
Butter - 50 g;
Garlic - 1 clove;
Wheat flour (optional) - 1 tbsp;
Parsley - 3 tbsp;
Parmesan cheese - one and a half glasses;
Ground black pepper - to taste;
Salt - to taste.

Cooking method:

Melt the butter over low heat, add the cream and cook for 5 minutes, stirring occasionally;
Then add grated cheese, chopped garlic and chopped parsley;
Quickly mix all ingredients until the sauce is smooth;
To make the sauce thicker, you can add 1 tablespoon of flour if desired;
Allow the sauce to boil and then remove from heat;
The creamy pasta sauce is ready. Bon appetit!
The sauce is somewhat high in calories, and if you are not on a diet, you will greatly enjoy your dish. In general, all the ingredients are tasty and healthy.

How to cook pasta with mushrooms in creamy sauce

The creamy sauce is best served immediately after preparation. You can serve the creamy sauce with any dish. It is usually used hot. It will be a great addition to rice, potatoes or pasta. Spaghetti or pasta go best with this sauce.

I want to add it not only to ready-made dishes, but also to eat it just like that, spread on fresh bread. This sauce turns out quite aromatic and tasty. If it has cooled down, you can reheat it. It is best to do this in a water bath, but you can also reheat it in a saucepan over low heat or in the microwave.

Creamy pizza sauce

Creamy sauce is rarely used when creating traditional Italian pizza. Residents of Italy prefer tomato or garlic dressing, which emphasizes the taste of the tender flatbread with filling. However, in America, Great Britain and Europe, a delicious white cream sauce often complements pizza with vegetables, fish, meat or sausage.

Unlike tomato pizza sauce, creamy dressing has a mild taste, and can be used not only in the process of making pizza, but also to create many other dishes - pasta, lasagna, pies, meat.

Ingredients:

Cream - 300 ml;
Raw egg yolk - 2 pcs.;
Flour - 100 g;
Butter - 1 tbsp;
Sugar - 1 tsp;
Salt - a pinch.

Cooking method:

Lightly whisk the egg yolks and set aside;
Mix the melted butter with flour and slightly warmed cream (the mixture should have the consistency of liquid sour cream), pour it all into an enamel bowl and place in a saucepan over a water bath, where the water is boiling very gently. In this case, the mixture must be constantly stirred with a whisk, otherwise the flour will stick to the walls of the bowl;
After 10 minutes, the beaten egg yolks are carefully added to the sauce, after which the bowl is immediately removed from the water bath;
Whisk the creamy dressing for 2-3 minutes;
The creamy pizza sauce is ready. Bon appetit!
The sauce is cooled to room temperature and used to create the pizza.

Cooks know how much sauce can change the taste of a dish. Everyone can master the technology of making creamy sauce. However, if you don’t know how to make it correctly, failures may occur at first, and the sauce will not become a decoration for the table.

The main component of cream sauce is cream. It is best to take it with medium fat content, that is, about 20-25%. Cream sauce is a universal seasoning that will enhance the taste of any dish. At the same time, even an inexperienced housewife can handle its preparation.

What can give the same products different flavors, increase the calorie content of a dish, make it juicier, piquant, or even disguise errors? Yes, this is it, the most common sauce. Or rather, they make it from ordinary products, but it has an unusual, special taste. Its basis is cream, which gives the sauce a soft, light consistency and delicate creamy taste.

Creamy sauce with mushrooms

We offer you a recipe for a delicious, aromatic and easy-to-prepare creamy sauce with mushrooms. The delicate combination of cream, garlic and mushrooms will surprise even the most demanding gourmets with its unique taste. With such an unusually appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will only become tastier. Thick, garlicky sauce that's simple and delicious.

Ingredients:

Mushrooms (champignons or to taste) - 200 g;
Butter - 70 g;
Cream - 250 ml;
Onion - 1 pc.;
Garlic - 5 cloves;
Ground pepper - to taste;
Salt - to taste.

Cooking method:

For the creamy sauce, you can use any mushrooms you have on hand;
Peel 5 cloves of garlic, wash well and finely chop using a knife or a press;
Peel one onion for the mushroom sauce, wash it and cut it into half rings;
Place the frying pan with butter on the stove;
Add chopped garlic to the heated oil and fry it until golden over medium heat;
Then add the onion, cut into half rings, into the frying pan with the fried garlic, mix everything well and continue to fry until the onion is soft;
Peel the champignons and cut into small pieces or thin slices;
Add mushrooms to the fried onions and garlic in the pan and continue frying for 15 minutes until the mushrooms are completely cooked;
After this time, salt the mushrooms in the frying pan, pepper to taste, and mix everything thoroughly;
Place the prepared cream into the frying pan with the mushrooms, cover the frying pan with a lid, and reduce the heat to low;
Simmer the sauce over low heat for 3-5 minutes and remove from the stove;
Creamy sauce with mushrooms is ready. Bon appetit!

By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlicky, sour, spicy. This sauce is used to season vegetables, pasta, fish, and meat. It is so delicious that hardly anyone will miss the opportunity to scoop up a couple of spoons just like that, without anything. Just don’t overuse it; after all, the sauce is high in calories.

The most delicious creamy sauce with mushrooms

Its basic products are only three ingredients - butter, flour and cream. The product - in its classical interpretation - is recommended to be included in the diet of people suffering from diseases of the gastrointestinal tract: gastritis of varying acidity, gastric and duodenal ulcers.

Omega-3 fatty acids present in cream have a positive effect on human mental activity, playing a key role in the formation of the structure of brain tissue and the transmission of nerve impulses. A lack of Omega-3 fatty acids in brain tissue can cause brain functional failure and mental retardation.

Like most other fatty foods, cream sauce can negatively affect the health of people suffering from obesity, liver disease and atherosclerosis. The delicate creamy sauce has amazing characteristics. It is able to give even the most ordinary dish piquancy, juiciness and uniqueness.

Spaghetti with creamy sauce - video recipe

Cheese sauce for pasta is an incredibly tasty and rich dressing for a dish that makes it incredibly appetizing. At the same time, in addition to the well-known traditional version, there are also many other recipes that are worth getting acquainted with separately.

To get a creamy cheese sauce, you don’t have to have any special cooking skills, because it’s very easy to make.

Required Products:

spices to taste;
50 grams of flour;
400 milliliters of milk;
0.1 kg cheese;
60 grams of butter.

Cooking process:

Heat the frying pan, place the flour on it and fry it for just one minute. Then add oil, stir and cook until golden brown.
Pour in the milk and continue cooking, constantly stirring the mixture so that the flour does not form lumps.
As soon as the dressing begins to become thick, season it with spices and add finely grated cheese. We wait for it to completely dissolve and remove the finished sauce from the stove.

Recipe with sour cream

The sour cream and cheese sauce turns out no worse than the one made according to the classic recipe, but it is not as fatty, since it is prepared without oil.

Required ingredients:

a small jar of sour cream;
any seasonings to your taste;
two spoons of flour;
150 grams of cheese.

Cooking process:

Place a suitable container on the stove, heat it over low heat and put sour cream and flour into it.
Mix everything well and add finely grated cheese.
Constantly stirring the mixture, bring it to a homogeneous consistency; the cheese should all melt.
Sprinkle the mixture with the selected seasonings, heat for another minute and remove from the heat.

Made with cream and cheese

You can also make another option - from cream and cheese. The result is a very rich sauce with a delicate taste.

Required Products:

spices to your taste;
100 grams of cheese;
one and a half tsp. flour;
250 milliliters of cream.

Cooking process:

Pour the cream into a small saucepan and place it over low heat. Warm the cream, but do not bring it to a boil.
Pour pre-grated cheese into them and constantly stirring the sauce, wait until the cheese dissolves and the mixture becomes homogeneous.
Add spices to your taste (for example, a little black pepper and salt), and also add flour. Mix the mixture again and cook until the dressing reaches the desired thickness. Then remove and serve with pasta.

Cream cheese sauce for pasta

Required Products:

any spices to your taste;
300 grams of processed cheese (three cheeses will do);
one large spoon of tomato puree or ketchup.

Cooking process:

To prepare this sauce, you need to organize a water bath to melt the processed cheese on it. Of course, you can try to do this in the microwave or just in a saucepan, but the first option is better.
As soon as the cheese becomes liquid, add spices, mix the mixture and add tomato puree or ketchup. Bring the sauce until smooth, cook for a few more minutes and remove. The dressing is ready to serve.

With added milk

Dressing ingredients:

a glass of milk;
two spoons of flour;
20 grams of butter;
50 grams of cheese;
seasonings as desired.

Cooking process:

Heat the pan, add oil to it and wait for it to become liquid. Add flour there and mix until a homogeneous mass is formed.
As soon as this happens, add milk and see that the sauce begins to become thicker.
Add the selected spices, cook for a minute and add grated cheese. Stir, gradually bringing the mixture until the last added ingredient is completely dissolved.
After this, the dressing can be removed and poured into the pasta.

Simple and quick recipe

For those who are in a hurry or don't want to fuss, there is a simple, quick sauce recipe.

Required Products:

spices to your taste;
100 grams of cheese;
60 grams of sour cream;
0.1 liters of cream;

Cooking process:

Heat the cream, but so that it does not boil, add pre-grated cheese to it and stir the mixture until the cheese is completely melted.
As soon as the sauce becomes a homogeneous consistency, season it with the selected spices, add sour cream, lightly whisk and remove from heat.
Serve the dressing over the pasta while it is still hot.

How to do it the American way

Required Products:

30 grams of flour;
0.2 kg cheese;
230 milliliters of milk;
three tablespoons of butter;
spices to your taste.

Cooking process:

Place the specified amount of butter in any container suitable for heating and let it melt completely.
Then add flour and stir so that the mass comes out as if with lumps.
Separately, warm the milk a little and pour it into the mixture from the previous step, be sure to mix the ingredients, otherwise the sauce will not turn out as homogeneous as it should be.
Keep the dressing on the stove until it begins to thicken. Then add seasonings (such as salt, pepper and Nutmeg works very well).
Grate the cheese, preferably on a fine grater, so that it melts faster. Add it to the sauce and stir a little more.
Cover the pasta with the sauce. After this, they can be served immediately or baked in the oven under a cheese crust.

Bacon Cheese Sauce for Pasta

Dressing ingredients:

50 grams of bacon;
250 grams of cheese;
other seasonings as desired;
spoon of flour;
0.2 liters of cream.

Cooking process:

We turn the bacon into small cubes and place it in a frying pan or saucepan for frying. It should become slightly brown.
Add flour, mix, and then pour in cream.
We wait for the cream to heat up, but not boil, and add the pre-grated cheese.
Cook the sauce over low heat until the cheese is completely dissolved, sprinkle with spices to your liking and as soon as the mass reaches the desired thickness, remove it and serve with pasta.

Macaroni with creamy cheese sauce is really delicious, but at the same time very simple. If you have never prepared a dish with such an additive, then quickly take up the implementation of one of the proposed recipes.

Sauces are a French invention, the first appeared in Ancient Egypt in the 4th century BC, and pasta (a combination of sauce with pasta) is the main

The very first Italian pasta, the recipe for which has been preserved, was pasta boiled in water with almond milk, seasoned with sweet root sauce. It was dessert.

The first recipes for pasta with traditional sauces were described in the year 1000 in the cookbook of the Italian Martin Corno.

There are many recipes for pasta sauces in Italy. The most famous all over the world: Bolognese, carbonara, pesto, with mushrooms, creamy.

One of the most popular dishes, Alfredo pasta, is prepared using pasta cream.

History of the origin of cream sauce

One day a son was born to a poor owner. His joy knew no bounds; one thing overshadowed this event: the restaurateur’s wife completely refused to eat, she had no appetite at all.

The Italian decided to cook something very tasty so that his wife could not refuse the dish. He prepared the most delicate pasta sauce: a mixture of butter and finely grated cheese, taken from the heart of the head, from the place where it is most tender.

The sauce turned out to be so tasty that the restaurateur’s wife couldn’t refuse the pasta. This dish was served to restaurant visitors who were delighted with the delicious sauce. Since then, Alfredo sauce has spread throughout the world.

The recipe has evolved over time. Cooks began adding cream, mushrooms, seafood, chicken, etc. There are many variations of creamy sauce for cream and cheese pasta, some of which are easy to make at home. It is advisable for every housewife to know how to do it.

Classic cream sauce recipe

The taste of pasta depends on the quality of the sauce. Cream, spices, and tomatoes are often used to prepare it.

The recipe for the classic sauce is quite simple; it requires the following ingredients:

cream (natural) 20 percent - 400 milliliters;
cheese (preferably hard) - 200 grams;
processed cheese - 2 pieces (200 grams);
butter - 2 tablespoons;
ground black pepper - to taste;
table salt - to taste.

Grate processed cheese and 100 grams of hard cheese.

Pour the cream into a saucepan, heat (do not boil!), add grated cheese, add butter, mix well, add salt and pepper to taste.

Mix everything well and keep on fire. The cheese will melt and the mixture will thicken to the consistency of sour cream. The sauce is ready. Pour it into the boiled pasta, sprinkle the remaining cheese on top.

use only salt and black pepper in the sauce (other seasonings can ruin the taste of the dish);
do not overdo it with pepper and salt, everything should be in moderation;
you can take cream with 10 percent fat content;
Butter adds fat and makes the taste richer, but you can omit it if desired.

Sauce: cream and mushrooms

The classic cream sauce is the basis for preparing more complex gravies. One of the most common is champignon sauce with cream. There are many variations of this dish. A very simple and economical recipe is offered.

Required Products:

cream (no more than 20 percent fat content) - 1 glass;
champignon mushrooms (can be frozen) - 250 grams;
wheat flour - 1 tablespoon;
cheese - 100 grams;
onion - 1 piece;
butter (butter) - 1 tablespoon (table);
salt - to taste;
ground pepper (preferably black) - to taste.

Peel the onion, rinse and finely chop into squares. Grate the cheese finely.

Finely chop the mushrooms or grind them using a blender.

Place a deep frying pan or saucepan on the fire, melt the butter, add chopped onion, simmer until soft (no need to fry!).

Pour chopped mushrooms into the onion, fry over low heat until the liquid evaporates, add salt and pepper to taste.

Add flour to the mushrooms, mix everything and fry for 2 minutes.

Add cream and continue to cook over low heat until the sauce thickens. The cream should heat up but not boil. Add grated cheese, keep the sauce on the fire until the cheese is completely dissolved. Mix everything well and remove from heat. The sauce is ready.

Tips for making creamy champignon sauce

For spiciness, garlic is added to the sauce and fried along with onions.
The amount of flour can be changed: to obtain a thick sauce, add 3 tablespoons of flour.
Instead of cream, you can use sour cream; in this case, flour is not added or added in a minimal amount.
You can use any mushrooms.
Hot sauce is used for pasta, rice, and potatoes.
Cold sauce goes well with dumplings and dumplings.

Alfredo pasta

Parmesan is made from cream and cheese and is famous all over the world; many people’s favorite Alfredo pasta is made with it. And even an inexperienced housewife can prepare this dish, just follow the recipe carefully.

For classic Alfredo pasta you need:

cream 33% fat - 0.5 liters;
butter - 3 tablespoons (tablespoons);
Parmesan cheese - 150 grams;
bacon - three or four strips;
table salt - to taste;
ground black pepper (preferably freshly ground) - to taste;
vegetable (preferably olive oil) - two tablespoons;
spaghetti - 250 grams.

Grate the cheese finely. Cut the bacon into squares and fry until golden brown.

Boil the spaghetti in salted water with the addition of vegetable oil until half cooked (al dente), rinse under running cold boiled water.

Pour the cream into a saucepan (deep frying pan) and heat (but do not boil!) over medium heat.

Add butter, melt it in the cream, add 100 grams of grated Parmesan and wait until it melts completely.

Reduce heat and simmer the sauce over low heat until thickened. Add black pepper and salt to taste into the sauce and heat a little more. The sauce takes about 10 minutes to prepare.

Place the cooked spaghetti in a frying pan and heat thoroughly, sprinkle fried bacon on top of the pasta, pour sauce over it, and sprinkle the rest of the grated Parmesan cheese on top. Remove the dish from the heat. Let the pasta sit for a few minutes before serving.

For this you always use only heavy cream (33 percent), high-quality butter and Parmesan cheese; the remaining ingredients can be changed to taste.
To obtain a more delicate taste, ground black pepper and salt are not added.
Chopped garlic is added to give it a spicy, spicy taste.
For Alfredo pasta, Italians prefer fettuccine among all pasta products, although recipes allow the use of any pasta made from durum wheat.
If the sauce is very thick, you can dilute it with the water in which the pasta was cooked.
The sauce is always poured into very hot pasta; before serving, it is permissible to add ground nutmeg, pepper, chopped garlic, and dill to taste.

Creamy tomato sauce

Tomato-cream sauce for pasta is a simple dish, quick to prepare, and will satisfy lovers of tomato sauces and cream-based gravy. You can change it to your taste: add fried pieces of chicken, minced meat, sausages or pieces of sausage, etc. It is up to the cook to decide how to make the pasta sauce.

We suggest preparing pasta with chicken and cream sauce for pasta, the recipe for which requires the following ingredients:

butter - 3 tablespoons (tablespoons);
onion - 1 piece;
tomatoes (fresh) - 800 grams;
garlic - 3-4 cloves;
cheese (preferably Parmesan) - 150 grams;
ground black pepper - to taste,
table salt - to taste,
oregano, dried parsley, basil - 1/2 spoon each (teaspoons);
balsamic vinegar - 1 teaspoon (teaspoon);
spaghetti - 0.5 kilograms.

Boil spaghetti until al dente.

Peel the onion and garlic and chop finely.

Scald the tomatoes with boiling water, peel and chop.

Grate the cheese.

Melt the butter in a deep frying pan, fry the onion and garlic in it until golden brown, add chopped tomatoes, salt, add dry herbs and pepper.

After the tomatoes release their juice, reduce the heat and continue cooking for 2 minutes until the sauce thickens. Pour vinegar into the mixture.

Add cream to the tomatoes, mix everything, heat the sauce for 5 or 7 minutes.

Place the cooked spaghetti in a frying pan and mix with the sauce. Warm everything thoroughly, sprinkle with grated cheese. The dish is ready to be served.

Creamy sauce with chicken

A classic creamy pasta sauce can be paired with chicken. The recipe for its preparation is simple and accessible to any housewife, and the taste will not leave lovers of delicious pasta indifferent.

Required Products:

cream (20 percent) - 1 glass;
butter - 3 tablespoons;
chicken (fillet) - 300 grams;
cheese (hard varieties) - 100 grams;
pasta - 250 grams;
ground black pepper - to taste;
table salt - to taste;
garlic - 2 or 3 cloves;
- taste.

Grate the cheese finely. Peel and chop the garlic.

Wash the chicken fillet, cut into pieces and dry.

Boil pasta until half cooked (al dente).

Melt the butter in a deep frying pan, fry the chopped garlic, pour in a glass of cream, heat (do not boil!), add grated cheese, stir and cook until the cheese melts.

Add fillet pieces to the cream, salt and pepper to taste, add your favorite herbs. Continue to cook over low heat until the chicken is cooked through, about 20 minutes.

Add the boiled pasta to the sauce, mix everything well and simmer on the fire for several minutes.

Chicken in cream sauce with pasta is ready to serve.

Conclusion

There are many options for cream sauce, it is not difficult to prepare, and the result will meet your expectations. Experiment, use the recipes suggested above. Remember: homemade sauce is certainly healthier than ready-made store-bought ketchup and mayonnaise; it contains only proven natural products and seasonings. You can always adjust the recipe and add only ingredients that are healthy for your family to the dish.

Cook with love. Bon appetit!

Classic recipe

Pour the flour into a frying pan without oil and lightly fry until golden brown;
Add butter and mix well. Fry the flour with butter and pour in the cream;
This mixture must be stirred periodically to prevent lumps from appearing;
At the end of cooking, add salt and spices.

Creamy sauce with different types of mushrooms for pasta

Various types of mushrooms are suitable for making mushroom pasta. The peculiarity of this sauce is that the mushrooms should be cut as finely as possible. Otherwise, you won’t end up with a sauce, but simply mushrooms stewed in cream.

With champignons

Ingredients:

three hundred grams of champignons;
one small onion;
two hundred grams of 20% cream;
a little butter;
two teaspoons of flour;
half a glass of boiling water;
salt, spices.

The dish takes no more than thirty minutes to prepare, and its calorie content is 108 kilocalories per 100 grams.

Melt butter in a preheated frying pan or saucepan;
Finely chop the onion and champignons and place in the pan. No need to worry if there are too many mushrooms. As a rule, champignons are fried three times;
Fry the mushrooms until all the mushroom juice has evaporated. Now they can be salted;
Gradually add flour to the mushroom mixture, three teaspoons is the optimal amount at which the dish acquires the desired consistency of thick sour cream. Mix the champignons evenly with the flour;
Gradually pour a glass of boiling water to completely cover the mushrooms;
Heat the cream a little and add it to the mushroom mixture. There is no need to boil after adding cream.

With oyster mushrooms

Ingredients:

three hundred grams of oyster mushrooms;
two hundred milliliters of cream;
butter;
half a teaspoon of nutmeg;
three cloves of garlic;
greenery;
salt.

The sauce takes about forty minutes to prepare, and its calorie content is 135 kilocalories per 100 grams.

Fry the coarsely chopped garlic in pre-melted butter until it becomes soft;
Add finely chopped oyster mushrooms and fry until mushroom juice begins to release;
Pour preheated cream into the saucepan and simmer for about seven to ten minutes;
At the end, salt the dish, add a pinch of nutmeg and chopped herbs, mix well;
It should sit covered for about five minutes.

With porcini mushrooms

Ingredients:

one hundred grams of dried porcini mushrooms;
two hundred milliliters of cream;
a tablespoon of flour;
butter;
salt.

It will take twenty minutes to prepare, and the calorie content of the sauce is 140 kilocalories per 100 grams.

We wash the porcini mushrooms, fill them with water and leave for eight hours;
After the mushrooms have swollen, wash them again, boil them and chop them finely;
In a heated saucepan or frying pan, soften the butter, then add a spoonful of flour and cream;
Now you can add porcini mushrooms, add salt and mix well. Leave covered over low heat for three minutes.

How to make tomato cream sauce

Ingredients:

two tomatoes;
two onions;
two hundred milliliters of cream;
two tablespoons of tomato paste;
vegetable oil;
salt pepper.

The filling takes about half an hour to prepare, and its calorie content is 124 kilocalories per 100 grams.

Peel the onions and cut into small half rings. Then place in a frying pan with preheated vegetable oil. Fry the chopped onion until transparent, stirring constantly;
Remove the skin from the tomato and chop finely. Add tomatoes to the pan and stir;
Salt and pepper the contents of the frying pan, add two tablespoons of tomato paste and simmer over low heat for five to seven minutes, stirring vigorously;
Add heated cream to the tomatoes and bring to a boil. Then simmer for two to three minutes.

How to make sauce with cheese and cream

Ingredients:

two hundred milliliters of cream;
one hundred and fifty grams of hard cheese;
a couple of cloves of garlic;
salt, pepper, nutmeg;

This sauce with cheese takes about twenty minutes to prepare, and its calorie content is 193 kilocalories per 100 grams.

Chicken pasta dressing

Ingredients:

one chicken breast;
one carrot;
a couple of cloves of garlic;
two hundred milliliters of cream;
hard cheese;
greenery;
vegetable oil;
salt pepper.

This dish usually takes forty minutes to prepare, and its calorie content is 142 kilocalories per 100 grams.

Peel the chicken breast and cut into small thin strips;
Grate the carrots on the coarsest grater, and chop the garlic very finely;
Fry the chicken meat in vegetable oil for five minutes until the chicken acquires a golden hue;
Add carrots and garlic to the chicken and fry for another five minutes, then fill the meat and vegetables with water, salt and pepper. Stew;
After ten minutes, add grated hard cheese and cream. Simmer on the lowest heat for about three minutes.

The main ingredient in cream sauce, as the name suggests, is cream. But if for some reason this product is not available, then it can be replaced with sour cream. Sour cream gives a more sour and delicate taste, while cream makes it more airy and has a slightly sweet taste.

To prevent the cream from curdling from the heat, you need to warm it up a little before adding it to the sauce.

To prevent lumps from forming, the flour must be fried a little beforehand.

The finished sauce should be stored in the refrigerator and reheated before serving.

To make the dish tasty, it is important to properly prepare not only the sauce, but also the pasta itself.

The packaging usually indicates the cooking time for pasta; you should strictly follow it.

The pasta is cooked mainly in a container with thick walls and added to boiling water, after salting it.

The paste for the sauce should be slightly undercooked; it usually comes together when combined with the hot sauce.

Since pasta becomes soggy quickly, pour the sauce over the pasta before serving. Bon appetit!