white creamy pasta sauce recipe

Written ByJenny Smyth Posted on
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The Best white creamy pasta sauce recipe

I’m so excited to share with you my favorite white creamy pasta sauce recipe that’s been a staple in our household for years. This dish originated from Italy, where it’s known as ‘salsa bianca.’

It’s a simple yet rich and creamy sauce made with butter, flour, milk, and Parmesan cheese. I love how this sauce brings out the best in pasta, making it a perfect comfort food for any occasion.

My family and I just can’t get enough of it, and I’m sure your family will feel the same way. The best part is that it’s incredibly easy to make and requires just a few ingredients.

One of the key techniques to achieving the perfect white creamy pasta sauce is to whisk the mixture constantly over low heat until it thickens. This helps to prevent lumps from forming and gives the sauce a smooth texture.

I’ve also found that using high-quality ingredients like farm-fresh milk and real Parmesan cheese makes all the difference in the world. My kids just love helping me in the kitchen with this recipe, measuring out the ingredients and stirring the sauce until it’s just right.

We often serve this sauce with fettuccine or spaghetti, but you can use it with any type of pasta you like. One of our favorite ways to enjoy this sauce is by adding some steamed vegetables on top – it’s a great way to add some extra nutrients to our meal without sacrificing flavor.

Classic White Creamy Pasta Sauce

Classic White Creamy Pasta Sauce

4.6 from 1924 votes

A velvety smooth white sauce made with butter, cream, and Parmesan cheese. Perfect for fettuccine or penne, this sauce comes together in minutes for a quick yet indulgent meal.

Prep Time5 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Sauce

2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of nutmeg (optional)

For Serving

12 ounces dried fettuccine or penne
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook according to package directions until al dente, about 8 to 10 minutes.
3Reserve 1/2 cup of pasta water before draining.
4While the pasta cooks, melt the butter in a medium saucepan over medium heat.
5Add the minced garlic and saute for 1 minute until fragrant but not browned.
6Pour in the heavy cream and whole milk, whisking constantly to combine.
7Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
8Remove the saucepan from the heat and gradually whisk in the grated Parmesan cheese until fully melted and smooth.
9Season with salt, black pepper, and nutmeg if using.
10If the sauce is too thick, add a splash of reserved pasta water and whisk until desired consistency is reached.
11Drain the cooked pasta and return it to the pot.
12Pour the creamy sauce over the pasta and toss gently with tongs until every strand is evenly coated.
13Serve immediately, garnished with chopped fresh parsley.

🔧Equipment

Large pot
Medium saucepan
Whisk
Wooden spoon
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 95mg🧂Sodium: 480mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. To prevent the sauce from curdling, always use low heat when adding cheese and never let the sauce boil after adding the Parmesan.

Watch Video Of How Classic White Creamy Pasta Sauce Works

This white creamy pasta sauce is a recipe I keep coming back to because it is so reliable and easy to customize. It works for any occasion, whether I need a quick dinner on a Tuesday or a dish to bring to a family gathering.

The sauce stores well in the fridge for up to three days, and you can reheat it gently on the stove with a little extra cream. For serving, I like to top it with fresh parsley and extra Parmesan.

It also pairs nicely with a side salad and garlic bread. This recipe has become a staple in my kitchen, and I think it will be in yours too.

❓ Frequently Asked Questions About White Creamy Pasta Sauce

1. Can I use milk instead of heavy cream in this white creamy pasta sauce?

Yes, you can substitute whole milk or half and half for heavy cream. The sauce will be thinner and less rich, so you may need to add a little cornstarch slurry to thicken it. I use 2% milk when I want a lighter sauce, and it still tastes good.

2. How do I prevent the sauce from curdling or separating?

Keep the heat on low to medium low and stir constantly. Do not let the sauce boil after adding the cream. If you add cheese, do it off the heat and stir gently until melted. This keeps the sauce smooth and creamy.

3. Can I make this sauce ahead of time and reheat it?

Yes, you can make the sauce up to two days in advance. Store it in an airtight container in the refrigerator. Reheat it slowly on the stovetop over low heat, adding a splash of milk or cream to restore the texture. Do not microwave it, as that can cause separation.

4. What type of pasta works best with this white creamy sauce?

Long pasta like fettuccine, linguine, or spaghetti works well because the sauce clings to the strands. Short pasta like penne or rigatoni also works, especially if you add vegetables or meat. I usually use fettuccine for a classic feel.

5. Can I add vegetables or protein to this sauce?

Absolutely. Sauteed mushrooms, spinach, broccoli, or peas are great additions. For protein, try grilled chicken, shrimp, or cooked bacon. Add them after the sauce is done and toss everything together with the pasta.

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