Recipe courtesy of Michele Urvater

Pasta and Herbed Cream Sauce

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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12 ounces spaghetti, fettuccine or linguine

4 tablespoons unsalted butter

1 tablespoon minced fresh rosemary, or 1 teaspoon dried

1 cup heavy cream

Salt and freshly ground black pepper

Freshly grated nutmeg, to taste

1/2 cup freshly grated Parmesan cheese (or to taste)

2 tablespoons minced fresh parsley


  1. In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.

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