Looking for a luxurious meal to indulge on this week? Consider rich, creamy pastas that will satisfy your growling stomach after a long day at work. All of these pasta dishes exude decadence enrobed with heavy cream, rich cheeses, like Parmigiano-Reggiano and ricotta, fall flavors of wild mushrooms, and finished with fresh herbs.pasta casserole. Try brightening heavy cream sauces with a splash of dry, white wine, or embrace the heavier sauces by adding smoky cured meats, like pancetta or guanciale.
From seafood pastas with fresh butter-poached lobster, tender sautéed mushrooms, or crisped bacon, here are we are five of our favorite creamy pasta recipes you should make during your next decadent night at home.
Butter Poached Lobster Linguini
Land O' Lakes
If you’re looking for a recipe that screams indulgence than look no further. You have a buttery lobster made with Land O’ Lakes butter and al-dente pasta — it does not get better than that. — Land O’ Lakes
Easy and Elegant Lemony Wild Mushroom Pasta
A quick sauté of mixed mushrooms, tossed with garlic, lemon juice, and thyme, and thickened with Parmesan and pasta water is the basis for this easy pasta dish, perfect for busy weeknights. — Debbie Koenig
Fettuccine with Chardonnay Cream Sauce and Black Truffles
In this quick, luxurious recipe, fresh pasta is a fine base for a rich cream sauce and elegant truffles. To make the recipe with morels or chanterelles instead of truffles, simply sauté about ¼ pound of the sliced mushrooms in some butter and add them to the sauce just before tossing with the pasta. — Michael McCarty
Pasta and Chicken Alfredo
Fettuccine Alfredo is a classic pasta dish. I’ve converted it into a casserole and included chicken or turkey meat; it’s a great way to use leftovers. I often make this on Friday after Thanksgiving with almost any kind of pasta I happen to have on hand. Alfredo sauce is made with butter, Parmesan, and cream. Quick Alfredo sauce deviates from that recipe but produces a creamy sauce that is easily made and better than the bottled variety you can buy. — Beatrice Ojakangas
Spaghetti alla Carbonara
The pancetta or guanciale should be cooked just to render the fat but not until crisp. The egg yolks, which serve as a liaison to thicken the sauce, are whisked with cream, then cooked with the spaghetti — to ensure that the sauce is hot — but only briefly; exposure to heat will eventually scramble the eggs and ruin the smooth consistency of the sauce. (Cream is not traditional but it is often used because it prevents the eggs from scrambling.) — Cesare Casella
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.