From Massimo Bottura's kitchen · Osteria Francescana, Modena
stove · cream sauce
★★★ KITCHENParmesan Cream Sauce
From an award-winning kitchen
Ratio
CREAM 240
Ingredients
- CREAM240 ml
- PARM100 g
- BUTTER28 g
- NUTMEG0.2 g
- PEPPER0.5 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Chef of Michelin three-star Osteria Francescana in Modena. Reinterprets Emilia-Romagna classics; ranked among World's 50 Best Restaurants for multiple years.
Originally published as Parmesan Cream Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.