Creamy Tagliatelle alla Panna: A Delicious Pasta Dish

Last Sunday, I found a stained notecard from my 2018 Rome trip. It had the ingredients for our favorite dish: authentic Italian tagliatelle with cream. My kids call it “Mom’s magic pasta,” and they love it.

This best creamy tagliatelle pasta recipe turns simple ingredients into a delicious meal. It started as a way to recreate a dish I had in Rome. Now, it’s our go-to for any occasion.

What Makes This Creamy Tagliatelle Recipe So Special?

Tagliatelle alla panna comes from Italy’s Emilia-Romagna. It uses fresh egg pasta and a special sauce. This sauce is made with heavy cream, butter sauce, and Parmesan cheese.

The secret is to never let the cream boil. This makes the sauce silky and smooth. It’s what makes pasta alla panna so good.

I learned that some Italian recipes mix seafood with aged cheese. I’ve added tuna and salmon to make it unique. It surprisingly works well.

Essential Ingredients for Perfect Italian Pasta with Cream and Parmesan

Quality ingredients are key for this homemade tagliatelle alla panna. Here’s what you need for a rich and creamy pasta:

For the Pasta:

• 1 pound fresh tagliatelle (or premium dried pasta)
• 2 tablespoons coarse sea salt for pasta water

For the Cream Sauce:

• 6 tablespoons European-style unsalted butter
• 1/2 pint (1 cup) heavy cream (35% fat content)
• 2 tablespoons sour cream (adds tanginess)
• 1 1/4 cups freshly grated Parmigiano-Reggiano
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon white pepper

Pro tip: Always grate Parmigiano-Reggiano yourself. Pre-grated cheese has additives that ruin the sauce’s texture.

Kitchen Tools for Success

After making this easy tagliatelle alla panna many times, I know what tools are important:

Essential Equipment:

• 6-quart heavy-bottomed pasta pot
• Large colander with handles
• 12-inch stainless steel skillet
• Long-handled wooden pasta spoon
• Microplane grater (game-changer for nutmeg)
• Pasta serving tongs
• 2-cup glass measuring cup

For Fresh Pasta (Optional):

• Pasta machine or long rolling pin
• Sharp knife or pasta cutter
• Clean kitchen towels
• Large rimmed baking sheet

Making Fresh Tagliatelle: Worth Every Minute

Fresh tagliatelle takes your Italian dinner recipe to the next level. I make it every Saturday morning while my coffee brews.

Simple Fresh Pasta Dough:

• 3 cups 00 flour (or all-purpose)
• 4 large farm-fresh eggs
• 1 teaspoon fine sea salt
• 1 tablespoon olive oil

Mix the ingredients, knead for 8 minutes until smooth. Then, rest for 30 minutes. Roll it paper-thin and cut into 1/4-inch ribbons. It takes about 45 minutes, but it’s worth it.

Tagliatelle cooking tips: Fresh pasta cooks in 90 seconds to 2 minutes. Dried pasta takes 8-10 minutes. Always check for the perfect al dente bite.

The Perfect Cream Sauce: My Foolproof Method

Making the ideal butter sauce base needs patience and gentle heat. I’ve saved many batches by following these steps:

1. Start Low and Slow: Melt butter in your skillet over medium-low heat. Never rush this step.
2. Add Cream Gradually: Pour in heavy cream slowly, whisking constantly. The mixture should barely simmer – never boil.
3. Season Thoughtfully: Add salt, white pepper, and just a whisper of nutmeg. Less is more here.
4. Temper the Sour Cream: Whisk sour cream with a bit of warm cream mixture before adding to prevent curdling.

The sauce should coat the back of a spoon and have a glossy, ivory appearance. If it looks grainy, your heat was too high.

Step-by-Step: Quick and Easy Italian Cream Sauce Pasta

This comfort food pasta comes together in just 15 minutes once you have your ingredients prepped:

Step 1: Prepare the Pasta Water

Fill your large pot with water and add salt generously. The water should taste like mild seawater. Bring to a rolling boil over high heat.

Step 2: Start the Sauce

While water heats, melt butter in your large skillet over medium-low heat. Add heavy cream and warm gently, stirring occasionally. The mixture should steam but never bubble vigorously.

Step 3: Cook the Tagliatelle

Add pasta to boiling water. Fresh tagliatelle needs only 90 seconds to 2 minutes. Dried pasta requires 8-10 minutes. Cook until al dente – it should have a slight bite when tested.

Step 4: Reserve Pasta Water

Before draining, save 1 cup of starchy pasta water. This liquid gold helps create the perfect sauce consistency.

Step 5: Combine and Toss

Add drained pasta directly to the cream sauce. Using tongs, toss gently while gradually adding pasta water until you achieve a silky coating that clings to each strand.

Step 6: Finish with Cheese

Remove from heat and add 3/4 cup of grated Parmigiano-Reggiano. Toss until melted and creamy. Serve immediately with remaining cheese.

Pasta Night Ideas: Perfect Wine Pairings

After years of trying different things, I found these great matches:

White Wines:

• Pinot Grigio from Friuli (its crispness balances the creaminess)
• Soave Classico (its mineral notes pair well with cream)
• Chardonnay from Burgundy (its buttery notes complement the pasta)

Red Wines:

• Light Chianti Classico (perfect for those who love cream sauce)
• Pinot Noir from Oregon (its earthy notes work well)

Non-Alcoholic Options:

• Sparkling water with lemon
• Italian sodas (aranciata or limonata)

Storage and Reheating: Keeping the Magic Alive

creamy tagliatelle alla panna without meat stays good in the fridge for up to 3 days. But it’s best enjoyed right after making it.

Reheating Tips:

• Add 2-3 tablespoons heavy cream before reheating
• Use medium-low heat, stirring constantly
• Add pasta water if needed to restore silkiness
• Never microwave at full power (50% maximum)

Freezing: Freezing cream-based pasta is not recommended. The texture changes a lot when thawed.

Creative Variations for Every Taste

Once you get the hang of this basic recipe, try these family-approved changes:

Protein Additions:

• Grilled chicken strips (add during final toss)
• Cooked shrimp (fold in gently at the end)
• Pancetta or prosciutto (crisp first, then add)

Vegetable Enhancements:

• Sautéed mushrooms (porcini are divine)
• Blanched asparagus spears
• Fresh or frozen peas
• Wilted spinach leaves

Herb and Spice Upgrades:

• Fresh basil (adds brightness)
• Chopped Italian parsley
• Lemon zest (surprisingly wonderful)
• Cracked black pepper (for heat lovers)

Check out our Mafaldine Pasta if you love creamy sauces. Or try this Tagliatelle alla Panna variation for a traditional Italian taste.

Troubleshooting Common Issues

Grainy Sauce: The heat was too high. Start again with gentle heat.

Thin Sauce: Not enough grated cheese or a cornstarch slurry (1 tsp cornstarch + 2 tbsp cold cream).

Clumpy Pasta: Not enough pasta water or not enough tossing. Add more pasta water and toss well.

Bland Flavor: It’s under-seasoned. Add salt slowly, tasting as you go.

Nutritional Information and Serving Suggestions

This tagliatelle alla panna makes 4 big portions as a main dish, or 6 as a starter.

Per Serving (approximate):

• Calories: 485
• Protein: 18g
• Carbohydrates: 45g
• Fat: 26g
• Fiber: 2g

Serving Suggestions:

• Simple arugula salad with lemon vinaigrette
• Crusty Italian bread for sauce-sopping
• Roasted vegetables (zucchini, bell peppers)
• Caesar salad for a classic pairing

Why This Recipe Works Every Time

After making this homemade tagliatelle alla panna over 200 times, I know what makes it a hit. It’s all about quality ingredients, gentle heat, and timing. The mix of heavy cream, butter, and aged Parmesan makes a sauce that’s both rich and comforting.

My teenage daughter loves making this for her friends. My husband asks for it on his birthday. It’s more than a recipe; it’s a family tradition that brings us together.

Final Tips for Success:

• Use the best Parmesan you can afford
• Never let the cream boil
• Taste and adjust seasoning at every step
• Serve immediately for best results
• Have extra cheese ready for the table

This traditional Italian pasta recipes shows that simple dishes can be the most rewarding. With just a few ingredients and 15 minutes of cooking, you can make rich and creamy pasta that everyone will love.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4-6
Difficulty: Easy

Buon appetito! May your pasta always be perfectly al dente and your sauce gloriously creamy.

For more delicious pasta recipes, be sure to check out these posts:

• Risotto alla Milanese – A creamy, saffron-infused classic from Northern Italy.
• Vermicelli Puttanesca – A bold and flavorful dish with olives, capers, and tomatoes.
• Orecchiette with Sausage – A hearty pasta dish that combines savory sausage with tender orecchiette.
• Elote Pasta Salad – A creamy, zesty fusion inspired by Mexican street corn.

For more cooking inspiration, visit the full recipe collection on NorahsRecipes.com.