Rosemary Cream Fettuccine

Name: Rosemary Cream Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz fettuccine; 2 tablespoons unsalted butter; 3 garlic cloves, minced; 1 cup heavy cream; 2 tablespoons fresh rosemary, chopped; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh rosemary sprigs for garnish

Highlighted under: Comfort Food

I recently discovered the perfect balance of flavors in this Rosemary Cream Fettuccine. Every bite is a delightful combination of rich creaminess and aromatic rosemary that transports me to a cozy Italian bistro. The cream sauce, infused with fresh rosemary, complements the fettuccine beautifully, making it an extraordinary dish for any occasion. Whether it's a simple dinner at home or a gathering with friends, this dish never fails to impress. Quick and easy to make, it has become one of my go-to recipes for a delicious meal.

Created by

Imogen Price

Last updated on 2026-01-07T10:10:14.576Z

When I first made Rosemary Cream Fettuccine, I was blown away by how simple it was to create such a luxurious dish. The trick is to use fresh rosemary, which imparts a fragrant, herbaceous note that perfectly cuts through the richness of the cream. I always sauté the rosemary in butter for a few moments before adding the cream; this enhances the flavor and makes the sauce sing. The first time I served it, my friends were amazed that something so delicious could be prepared in under thirty minutes!

Over time, I’ve tried adding other elements like sautéed mushrooms or grilled chicken, but I always come back to the classic version. The key is not to overcook the pasta; it should be al dente to provide a lovely texture against the silky sauce. Each time I prepare it, I'm reminded that simple ingredients, when well-prepared, can create something absolutely outstanding.

        Why You Will Love This Recipe
        Hearty and flavorful sauce that's easy to make
Fresh rosemary adds a unique aromatic twist
Perfect balance of creaminess and texture

      

The Star of the Dish: Rosemary

Rosemary is the shining star of this fettuccine dish, lending a robust flavor that is both aromatic and earthy. When chopped fresh, it releases essential oils that enhance the cream sauce, providing depth that dried herbs simply can't match. For best results, choose fresh rosemary sprigs and chop them just before use to preserve their fragrance. I like to remove the leaves from the stems and finely chop them to ensure even distribution in the sauce.

If you're looking for subtle variations, consider experimenting with other herbs like thyme or basil, though they will impart different flavors. Remember, though, fresh herbs have a stronger flavor profile compared to dried, so if you choose to substitute, use about one-third the amount of dried herbs to start.

Crafting the Perfect Sauce

Creating the cream sauce is where this recipe truly shines. Start with a medium heat to melt the butter, but be careful not to let it brown. Adding minced garlic too quickly can result in burnt flavors, so wait until the butter is fully melted before adding the garlic and rosemary. Sautéing these for just a couple of minutes allows them to release their flavors without becoming bitter.

When you pour in the heavy cream, it should be at a gentle simmer. Keep stirring frequently for approximately five minutes; this prevents sticking and ensures the sauce thickens properly. If you want a richer flavor, try simmering the cream for longer, but watch it closely to avoid boiling—it should only bubble gently.

Serving Suggestions and Variations

For a unique twist, consider adding sautéed mushrooms or spinach to the fettuccine before tossing it in the cream sauce. This will not only enhance the flavor but also add texture and nutritional value. You can also sprinkle with red pepper flakes for a hint of heat if you enjoy a little spice in your dishes.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When you're ready to enjoy your fettuccine again, reheat it on low in a skillet with a splash of additional cream or reserved pasta water to bring back the original creamy consistency.

Ingredients

Gather the following ingredients:

Ingredients

12 oz fettuccine
2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup heavy cream
2 tablespoons fresh rosemary, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh rosemary sprigs for garnish

Make sure to measure everything before starting for a smoother cooking process.

Instructions

Follow these steps to create your Rosemary Cream Fettuccine:

Cook the Fettuccine

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

Sauté Garlic and Rosemary

In a large skillet, melt the butter over medium heat. Add minced garlic and chopped rosemary, sautéing until fragrant, about 1-2 minutes.

Make the Sauce

Pour in the heavy cream and simmer for about 5 minutes, stirring frequently. Add the grated Parmesan cheese, whisking until melted and the sauce is smooth. Season with salt and pepper.

Combine and Serve

Add the cooked fettuccine to the sauce, tossing well to coat. If the sauce is too thick, add a bit of the reserved pasta water to reach desired consistency. Serve immediately, garnished with fresh rosemary sprigs.

Enjoy this comforting dish with a side salad or some crusty bread.

Pro Tips

For an extra layer of flavor, consider adding a splash of white wine to the sauce when you add the cream.

Perfect Pairings

This Rosemary Cream Fettuccine pairs wonderfully with a crisp green salad dressed with a light vinaigrette. The acidity of the dressing balances the richness of the cream sauce, making for a well-rounded meal. You could also serve it with garlic bread or bruschetta to soak up any leftover sauce at the end of your meal.

For wine pairings, a light white wine such as Pinot Grigio or Sauvignon Blanc complements the rosemary's earthiness beautifully. Their acidity cuts through the creaminess of the dish, enhancing flavors and providing a delightful dining experience.

Scaling the Recipe

If you're cooking for a larger group, it's quite easy to scale this Rosemary Cream Fettuccine recipe up. Simply double the ingredients while maintaining the same cooking techniques. Remember to use a larger pot when cooking the pasta to prevent it from clumping together, and a larger skillet for the sauce to ensure even cooking.

Conversely, if you need to cook for one or two, you can halve the recipe. I find that fettuccine reheats well, so consider making the full batch and enjoying it as leftovers. The flavors deepen over time, making it just as delicious the next day!

Troubleshooting Tips

If your sauce turns out too thick, don’t fret! Simply add a bit of the reserved pasta water, a tablespoon at a time, to adjust the consistency. Remember that the sauce will also thicken as it cools, so aim for a slightly looser sauce initially.

In case the sauce separates or looks curdled once you add the cheese, try lowering the heat and stirring continuously. Additionally, always use freshly grated Parmesan, as pre-grated versions contain anti-caking agents that can impact the sauce's smoothness and coherence.

Questions About Recipes

→ Can I use dried rosemary instead of fresh?

While you can use dried rosemary, fresh rosemary provides a more vibrant flavor. If using dried, reduce the amount to about 1 teaspoon.

→ How can I make this dish vegetarian?

This recipe is already vegetarian! Just ensure your Parmesan cheese is rennet-free.

→ What can I pair this dish with?

A crisp green salad or garlic bread complements this rich fettuccine beautifully.

→ Can I substitute the heavy cream?

Yes, you can use half-and-half for a lighter version, but the sauce will be less rich and creamy.