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 pasta; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream; 1 tablespoon fresh rosemary, chopped; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

Highlighted under: Culinary World Tour

I absolutely love making Rosemary Cream Fettuccine; it’s my go-to comfort dish that never fails to impress. The creamy texture pairs perfectly with the fragrant rosemary, creating a wonderful flavor profile that dances on your taste buds. This recipe is straightforward and quick, making it a fantastic choice for a weeknight dinner or when I have guests over. I enjoy whipping it up in under 30 minutes, and the kitchen fills with the lovely aroma of herbs and garlic, setting the perfect ambiance.

Created by

Imogen Walker

Last updated on 2026-01-10T01:34:18.749Z

I tried pairing rosemary with fettuccine after discovering how well the herb complements creamy sauces. The results were astonishing! The aromatic oils in fresh rosemary blended seamlessly with the rich cream sauce, making each bite a delightful experience. I recommend using freshly chopped rosemary for the best flavor.

One tip I learned was to add the cream slowly while stirring, allowing it to thicken perfectly without curdling. The key is not to rush; let the sauce simmer gently. This method ensures you achieve a luxurious consistency that’s utterly irresistible!

Why You'll Love This Recipe
The infusion of fresh rosemary offers a unique twist on traditional fettuccine.
The cream creates a luscious sauce that comforts and delights.
It's a one-pan dish, making cleanup a breeze after enjoying this indulgent meal.

Perfecting the Fettuccine

Cooking the fettuccine to the ideal texture is crucial. To achieve 'al dente', which means firm to the bite, keep an eye on the pasta during the last minute of cooking. Timing can vary depending on the brand, usually between 8 to 10 minutes. Once done, reserve a cup of pasta water. This starchy liquid can be added later to help the sauce cling to the fettuccine perfectly.

Do not rinse the pasta after draining; this washes away the starch that helps the sauce adhere. Instead, let the pasta sit briefly while you prepare the sauce. This will allow it to maintain heat and stay cohesive when added to the skillet.

Sauce Techniques and Enhancements

When heating the olive oil, ensure it's hot but not smoking, as this can burn the garlic, resulting in an unpleasant taste. Sauté the minced garlic just until it’s fragrant and lightly golden—about 1 minute. This step layers flavor and enriches the cream sauce, enhancing the overall taste of the dish.

If you want to elevate the flavor even more, consider adding a splash of white wine to the skillet after the garlic. Let it simmer for a minute until the alcohol cooks off, then proceed to add the cream. This adds a sophisticated depth that pairs beautifully with the rosemary.

Serving and Pairing Suggestions

While this dish is delicious as is, it pairs wonderfully with a fresh side salad or steamed vegetables. A light arugula salad with a lemon vinaigrette complements the richness of the fettuccine beautifully. If you're feeling adventurous, adding sautéed mushrooms or roasted cherry tomatoes can introduce additional textures and flavors.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a little cream or reserved pasta water to help bring the sauce back to its creamy consistency. Avoid high heat to prevent the sauce from separating.

Ingredients

For the Fettuccine

12 oz fettuccine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 tablespoon fresh rosemary, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Cook the Pasta

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

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Combine Cream and Rosemary

Slowly pour in the heavy cream, stirring constantly. Add the chopped rosemary and let it simmer for 2-3 minutes.

Finish the Dish

Add the cooked fettuccine to the skillet, tossing to coat in the sauce. Stir in the grated Parmesan, and season with salt and pepper to taste.

Serve

Serve hot, garnished with extra Parmesan and a sprig of rosemary if desired.

Pro Tips

For an extra flavor boost, try adding a pinch of red pepper flakes to the sauce for a slight kick.

Ingredient Substitutions

This recipe is versatile regarding ingredients. If you're looking for a lighter option, consider substituting half-and-half for the heavy cream. Although the sauce will be slightly less rich, it will still provide a pleasant creaminess that pairs well with the rosemary. Similarly, for a lower-fat cheese option, you can use a reduced-fat Parmesan, though be mindful that it may not melt as smoothly.

Fresh rosemary is essential for the unique flavor profile, but if you don't have it, try dried rosemary—in a pinch. Use about 1 teaspoon of dried herb to substitute for the tablespoon of fresh. Remember to add it at the beginning of the saucing stage to give it time to rehydrate and release its oils into the sauce.

Make-Ahead Tips

Preparing this dish in advance can save you time during busy evenings. The sauce can be made ahead of time and stored in the refrigerator for up to two days. Just reheat it gently on the stove and add the cooked fettuccine when ready to serve. This helps meld the flavors together, making it taste even better.

If you plan to make this dish for guests, consider actually mixing the pasta with the sauce beforehand. You can keep it warm in a low oven or stovetop with a lid. Just be sure to add a splash of liquid, like reserved pasta water, to keep it from drying out.

Questions About Recipes

→ Can I use dried rosemary instead of fresh?

Yes, you can use dried rosemary, but reduce the amount to about 1 teaspoon, as it's more concentrated.

→ What can I serve with Rosemary Cream Fettuccine?

This pasta pairs beautifully with a simple green salad or grilled chicken for a complete meal.

→ How can I make the dish lighter?

To lighten it up, consider using half-and-half instead of heavy cream or substituting cauliflower puree for a creamier texture.

→ Can I prepare this dish ahead of time?

While it’s best enjoyed fresh, you can prepare the sauce in advance and reheat it before adding the fettuccine.