Yes, you can use table cream for pasta, especially in sauces where you want a lighter consistency and less richness than heavy cream provides.
While table cream, with its lower fat content (typically around 18-20%), won't create as thick or decadent a sauce as heavy cream (36%+ fat), it's perfectly suitable for many pasta dishes. It works well in simple cream sauces, lighter Alfredo variations, or when you want to add a touch of creaminess without making the dish too heavy.
Here's how you might use table cream in a pasta sauce:
- Simple Cream Sauce: Sauté garlic in butter or olive oil. Add table cream and simmer gently until slightly thickened. Season with salt, pepper, and herbs. Toss with cooked pasta.
- Lighter Alfredo: Combine melted butter, grated Parmesan cheese, and table cream in a saucepan. Heat over low heat, stirring constantly, until the cheese is melted and the sauce is smooth. Toss with fettuccine.
- Tomato Cream Sauce: Start with a tomato-based sauce. Stir in table cream towards the end of cooking for added richness and a smoother texture.
Important Considerations:
- Boiling: Avoid boiling table cream directly, as it may curdle due to its lower fat content. Simmering is key.
- Thickening: Table cream will not thicken as much as heavy cream. If you desire a thicker sauce, consider using a thickening agent like cornstarch or flour, or reducing the sauce over low heat.
- Fat Content: Be mindful that the lower fat content of table cream affects the overall richness and mouthfeel of the sauce.
In summary, while table cream may not be ideal for intensely rich and creamy sauces, it is a versatile option for creating lighter, flavorful pasta dishes.
