The velvety sauce is enjoyable enough on its own over long, flat noodles, or you can top it off with mushrooms, chicken, or whatever other cream-loving add-ons your heart desires. Fettuccine AlfredoĪh, good old Alfredo - what would fettuccine be without it? Carbonara folks who want a little extra heat might want to try cacio e pepe. Just toss some eggs, a couple of cloves of garlic, and a generous handful of Parmesan together into a silky, noodle-clinging sauce. Real deal carbonara doesn’t need any cream. It’s not a goodbye, just a so long for now.Ĭlassic creamy pasta sauces 1.
We’ve reached the point where it feels necessary to take a break and explore sauces that go beyond the tomato-y basics. Sometimes, though, we feel the need to be a little bolder, to venture out there and get a taste of all the flavors that the world has to offer. You’re there for us when we need you most: on pizzas, in casseroles, and, of course, at the top of towering mountains of pasta. We promise, there’s nothing wrong with you, marinara. Use it to add extra flavor to saucy dishes. The liquid your noodles have cooked in soaks up starches and sodium. Always include a source of moisture, like butter, olive or avocado oil, or pureed veggies. Experiment with other veggies like spinach, edamame, or pumpkin to make a unique pasta topping. Can’t do tomatoes? Mimic their color with diced red peppers, red cabbage, or radishes. You can make up that distinctive red color in other ways.A cup of sauce is often enough for 1 pound of pasta. When making creamy sauces, remember that a little can go a long way.
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