Parmesan Cream Sauce

Name: Parmesan Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (300 ml)
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) Cream; 1 cup grated (100 g) Parmesan; 2 Tbsp (28 g) Butter; pinch (0.2 g) Nutmeg; to taste Pepper

Independent adaptation of a publicly published Massimo Bottura recipe. Not affiliated with, sponsored by, or endorsed by Massimo Bottura.

Massimo Bottura's Parmesan Cream Sauce, from the published recipe.

Ratio

Cream 240 ml

Ingredients

Cream — 1 cup (240 ml)
Parmesan — 1 cup grated (100 g)
Butter — 2 Tbsp (28 g)
Nutmeg — pinch (0.2 g)
Pepper — to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Parmesan Cream Sauce wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 8 stars · 1 national award

Modena Aioli★★★ KITCHEN
Bottura Tomato Passata Sauce★★★ KITCHEN
Zestpass Morel Sherry Cream★ STARRED KITCHEN
Midtown Buttermilk★★★ KITCHEN

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Provenance

Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.

Adapted from a recipe published by Massimo Bottura in Bottura tortellini in brodo finishes.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Bottura tortellini in brodo finishes (published as “Parmesan Cream Sauce”). Full citation lives in Provenance.

Companion jar