stove · cream sauce
★★★ KITCHENPrep 10 minCook 15 minParmesan Cream Sauce
Independent adaptation of a publicly published Massimo Bottura recipe. Not affiliated with, sponsored by, or endorsed by Massimo Bottura.
FINISHING SAUCE · PASTA & TORTELLINI
A finishing sauce for pasta & tortellini.
Massimo Bottura's Parmesan cream sauce for pasta.
On the jar
PARMESAN CRE
- Method
- stove
- Yield
- about 1¼ cups
- Ingredients
- 5
Stove sauce. Cook from the recipe
Ratio
Ingredients
- Cream1 cup (240 ml)
- Parmesan1 cup grated (100 g)
- Butter2 Tbsp (28 g)
- Nutmegpinch (0.2 g)
- Pepperto 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.
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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:
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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.
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Bottura tortellini in brodo finishes (published as “Parmesan Cream Sauce”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.