Pasta with alla Panna Sauce isn't that hard to make. With just a few simple ingredients, you too can make this popular cream sauce to put over spaghetti, penne or linguini pasta.
Like pasta dishes? Try some of my baked pasta recipes like Baked Sicilian Lolli, Rigatoni al Forno or my Tasty Three Meat Cannelloni.
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Here's Why You'll Love this Dish
- savory flavors of cheese, prosciutto and cream create comforting meal
- kid friendly taste and texture because what child doesn't like cream?
- salty bite of the prosciutto brings a unique change from typical bacon
- customizable in that you can use any pasta type
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Alfredo Sauce vs. Alla Panna Sauce
Interestingly enough, Alfredo Sauce is not the same as Alla Panna Sauce. In fact, the original Alfredo Sauce only contained parmesan cheese and butter. Alfredo sauce as we know it today is merely a "myth".
The original alfredo sauce was served in a restaurant in Rome, Italy by a gentleman who's restaurant was called "da Alfredo". Served as a quick meal.
Naturally, no one would go to a restaurant and ask for pasta with butter and parmesan cheese. However, this is a tasty dish that will crave anyone's hunger just the same.
Mother's, of low income families, quickly threw this dish together and "shoveled it" in front of their hungry kids.
To learn more about the origin of alfredo sauce visit Wiki.
If you ask for Pasta Alfredo in Italy today, you are sure to get a dirty look because they will think you are asking for "cold pasta". Alfredo translated to English means "cold".
Getting back on topic, the Pasta Alfredo you know now in the Americas and globally is actually Pasta alla Panna, made with whole cream, butter, parmesan cheese and a few other ingredients. This is much different than pasta "da Alfredo".
Another great dish is Pasta alla Carbonara. Hearty and filled with egg protein. Or if you like something boozy, try Pasta alla Vodka.
Do I Need to Use Heavy Cream?
The short answer is yes. If you want to make Panna sauce, then you need to use heavy cream or 35% cream or full fat cream.
If you choose to use half and half cream, you well get a sloppy mess. Half and Half cream (half full cream and half milk), when brought to a boil separates and looks nasty. And the taste is not creamy.
If you are looking for a cream sauce using milk instead of cream, you could consider a Béchamel Sauce. Béchamel sauce is made from melted butter and milk, and then adding in flour to make a roux. But recipes will remain for another day.
Ingredients
For this Pasta alla Panna you'll need cream, parmesan cheese, peas, butter and seasoning.
See recipe card for exact quantities...
How to Make Pasta alla Panna
Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.
Boil pasta as per package directions and remove from water when it is "al dente".
While the pasta is boiling, pan fry the prosciutto strips.4 slices prosciutto
Add cream, butter and parmesan cheese. Stir continuously and bring to boil. Check on pasta to make sure it doesn't over cook.
Add green peas, stir and simmer for 5 minutes.
Once pasta is al dente, remove from water using a spaghetti spoon and place in pan with cream sauce. Mix thoroughly. Add pasta water if sauce is to dry.
Place in pan with cream sauce. Mix thoroughly. Add pasta water if sauce is to dry.
Storage
Not that you will have any leftovers, but if you do, you can store this in a microwave safe container in the fridge for 3 to 4 days. Then when you are ready to eat it, you can microwave it, or transfer it to a fry pan to heat up.
Note that when you re-heat the pasta you will loose the creaminess of the sauce and it will appear more "butter" like and oily. Particularly if you place it in the microwave. That's because you are heating it up quickly and the oils and fats separate.
This pasta with panna sauce does not freeze well, so avoid placing it in the freezer at all costs.
Top Tips
You can also cook the sauce in a small sauce pan. When the past is ready, drain it but do not rinse it.
Place the cooked pasta in a large serving bowl and pour the sauce over the pasta. Mix thoroughly and serve.
Substitutions and Variations
Simple ingredients go into this Pasta alla Panna, but here are some way to change it up:
- Spice Level - add hot pepper oil or chill flakes to bring up the heat
- Olives - toss in some olives like calamata or sun dried black olives
- Bacon - sub in traditional bacon and leave out the prosciutto
- Seafood - sub in shrimp and other shellfish for a seafood cream sauce
Further, you don't need to use spaghetti, linguine or a long pasta. You can make a panna sauce and serve it with short pasta like penne, rigatoni or macaroni.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Reflection: Cooking is like science, you need to experiment with different combinations to come up with the perfect result (for you). But, don't worry if it's not perfect. Pat yourself on the back for trying, you deserve it! Just try and figure out what you did wrong and do it different next time.
Side Dishes to Try
Recipe Details
Pasta alla Panna
https://easyhomemaderecipes.caEquipment
Ingredients
Sauce
- 35 oz pasta linguine or your preferred pasta
- 4 slices prosciutto cut up into strips or squares
- 1¼ cup heavy cream full fat cream
- ⅓ cup parmesan cheese
- 2 tbsp butter
- 1 cup green peas optional
- pepper to taste
Instructions
- Boil pasta as per package directions and remove from water when it is "al dente".35 oz pasta
- While the pasta is boiling, pan fry the prosciutto strips.4 slices prosciutto
- Add cream, butter and parmesan cheese. Stir continuously and bring to boil. Check on pasta to make sure it doesn't over cook.1¼ cup heavy cream, ⅓ cup parmesan cheese, 2 tbsp butter
- Add green peas, stir and simmer for 5 minutes. This sauce should thicken slightly. Add pepper to taste.1 cup green peas, pepper to taste
- Once pasta is al dente, remove from water using a spaghetti spoon and place in pan with cream sauce. Mix thoroughly. Add pasta water if sauce is to dry.
- Serve immediately.
Notes
Nutrition
PIN it for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Andrea | MomLifePlans says
This looks simple to make and really delicious! I’m excited to try it!
AmyG says
My family loves it and it's a quick and easy meal to make when everyone is hungry. Hope you enjoy!