Creamy Cheese Sauce for Pasta
2 servings
10 minutes
Creamy cheese sauce for pasta is the embodiment of refined tenderness in Russian cuisine. Its thick velvety texture envelops the pasta in a soft creamy layer, transforming an ordinary dish into an exquisite culinary masterpiece. The origins of this sauce stem from European traditions but with a Russian twist of rich flavors from hard cheeses and Dijon mustard. A hint of nutmeg adds elegant warmth to the sauce, while cream and milk ensure tenderness and silkiness. This sauce pairs perfectly with fettuccine, penne, or tagliatelle and can also serve as a base for other dishes—from baked vegetables to chicken fillet. A magnificent choice for a cozy dinner filled with flavor and warmth.
1
Melt butter in a small pan, add flour, and mix.
- Butter: 50 g
- Wheat flour: 2 tablespoons
2
On low heat, gradually add cream and milk; when the mixture is homogeneous, add cheeses, mustard, and nutmeg.
- Cream 20% fat: 50 ml
- Milk: 50 ml
- Cheese: 60 g
- Hard cheese: 60 g
- Dijon mustard: 1 teaspoon
- Ground nutmeg: pinch
3
Bring to uniformity over low heat. The sauce is ready.
