Rosemary Cream Fettuccine

Name: Rosemary Cream Fettuccine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz fettuccine pasta; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 small onion, diced; 1 cup heavy cream; 2 tablespoons fresh rosemary, chopped; Salt and pepper to taste; Freshly grated Parmesan cheese for serving

Highlighted under: Comfort Food

I absolutely love making this Rosemary Cream Fettuccine when I want something comforting but elegant. The creamy sauce, infused with the aromatic flavor of fresh rosemary, brings a unique twist to traditional pasta. Each bite is a delight, with the silky sauce clinging perfectly to the fettuccine. It’s a dish I often prepare for special occasions or a cozy night in, and it never fails to impress. Paired with a crisp salad, it’s a complete meal that feels indulgent yet uncomplicated.

Created by

Ottilie James

Last updated on 2026-01-10T01:46:16.765Z

Making this Rosemary Cream Fettuccine was a delightful experience that turned out even better than I anticipated. I started by sautéing garlic and onions, which filled my kitchen with an amazing aroma. Adding fresh rosemary to the cream created a heavenly blend that perfectly complemented the pasta. I used high-quality fettuccine, which held up beautifully against the rich sauce.

As I plated the dish, I couldn’t help but feel proud of my creation. The combination of textures and flavors made it hard to resist. A sprinkle of freshly grated Parmesan on top brought everything together. I learned that using fresh herbs truly elevates the dish!

        Why You'll Love This Recipe
        The aromatic freshness of rosemary adds a unique flavor profile
A creamy texture that clings beautifully to the pasta
A perfect balance of comfort food and gourmet dining experience

      

Understanding the Role of Rosemary

Rosemary is a star ingredient in this fettuccine dish, imparting a distinct aroma and flavor that can elevate your pasta. When selecting fresh rosemary, look for vibrant green needles; they should be firm and fragrant. The oils within rosemary carry its potent flavor, making it crucial to chop the leaves finely to ensure even distribution throughout the cream sauce. Always taste your sauce after adding rosemary and adjust, as its intensity can vary depending on the freshness.

If fresh rosemary isn’t available, dried rosemary can be used, but with caution. Dried herbs are more concentrated, so start with about one tablespoon and increase gradually. When cooking with dried rosemary, consider allowing it to rehydrate in the heavy cream for a few minutes before adding to the sauce. This step ensures the flavors meld properly, giving you a rich herbaceous note without overwhelming the dish.

Perfecting the Creamy Sauce

The cream sauce in this recipe is key to providing a luxurious mouthfeel. For the best results, always use heavy cream as it contains a higher fat content, ensuring your sauce thickens beautifully without splitting. When adding the cream, keep the heat at medium-low; this prevents it from boiling, which can result in curdling. Stirring gently but continuously will help incorporate air, creating a glossy sauce that clings perfectly to the fettuccine.

If you want to add a little depth to your sauce, consider a splash of white wine. Allow it to simmer for a couple of minutes before adding the heavy cream; this will enhance the flavor profile without overpowering the rosemary. Additionally, if you find the sauce too thick, use the reserved pasta water sparingly. A tablespoon at a time, it helps adjust the consistency while enriching the sauce with additional starch.

Ingredients

For the Fettuccine

12 oz fettuccine pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
1 cup heavy cream
2 tablespoons fresh rosemary, chopped
Salt and pepper to taste
Freshly grated Parmesan cheese for serving

Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the fettuccine.

Sauté Aromatics

In a large skillet, heat olive oil over medium heat. Add the minced garlic and diced onion, sautéing until translucent and fragrant, about 3-4 minutes.

Make the Cream Sauce

Reduce the heat and pour in the heavy cream, stirring well. Add the chopped rosemary, and season with salt and pepper. Let the sauce simmer for about 5 minutes.

Combine Pasta and Sauce

Add the cooked fettuccine to the skillet with the cream sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.

Serve

Plate the fettuccine and top with freshly grated Parmesan cheese. Garnish with additional rosemary if desired.

Pro Tips

For an extra pop of flavor, consider adding a squeeze of lemon juice right before serving. This will brighten the dish beautifully.

Make-Ahead Tips

This Rosemary Cream Fettuccine can be made ahead of time, making it an excellent choice for entertaining. To do this, prepare the fettuccine and sauce but leave them separate. Store the cooked pasta in an airtight container in the refrigerator for up to two days, and allow the sauce to cool before transferring it to another container. When ready to serve, reheat the sauce gently over low heat, adding a splash of cream or reserved pasta water to revive its original silky texture.

If you know you’ll have leftovers, consider undercooking the fettuccine slightly during the initial boil. This way, when you reheat it in the sauce, the pasta won’t become mushy. I like to reserve a little more of the pasta water for reheating time, as it helps to bind everything back together nicely and provides the cream sauce with a fresh, just-cooked flavor.

Serving Suggestions

To complement the rich flavors of Rosemary Cream Fettuccine, a crisp side salad is a fantastic accompaniment. I recommend a simple arugula salad with lemon vinaigrette; the bitterness of arugula and the acidity of the dressing serve to balance the creaminess of the pasta. Alternatively, roasted vegetables can bring additional texture and flavor to your meal. Seasonal vegetables, such as asparagus or bell peppers, can be tossed with olive oil and roasted until slightly charred for a lovely, caramelized effect.

If you’re looking to vary your meal, consider adding protein options like grilled chicken or sautéed shrimp. These can be prepared while your sauce simmers, making assembly quick and stress-free. For a vegetarian option, sautéed mushrooms pair beautifully with the rosemary, enhancing the earthiness of the dish. Whatever your choice, ensure that any additions are well seasoned to maintain harmony with the creamy and herbal notes of the pasta.

Questions About Recipes

→ Can I use dried rosemary instead of fresh?

While you can use dried rosemary, fresh rosemary is recommended for the best flavor. If using dried, reduce the amount by about half.

→ Is there a vegetarian option for this recipe?

Yes! Just substitute the heavy cream with a plant-based alternative, such as coconut cream or cashew cream, for a delicious dairy-free version.

→ How can I make this dish gluten-free?

You can use gluten-free fettuccine or any gluten-free pasta in this recipe. Just follow the cooking instructions on the package.

→ What can I pair this dish with?

This Rosemary Cream Fettuccine pairs beautifully with a simple green salad and a glass of white wine, such as Sauvignon Blanc.