Whiskey Cream Pasta

This whiskey cream pasta has quickly become one of my favorite comfort food recipes. It checks all the boxes for me: creamy, cozy, a little bit fancy but not fussy, and packed with flavor. The whiskey adds this warm depth that pairs so well with the creamy sauce, and it gives the whole dish a grown-up twist without being overpowering. I originally made this for St. Patrick's Day when I wanted to include some Irish whiskey in a recipe, but it has quickly become a go-to recipe for me because its so easy and delicious.

This is the kind of recipe you can throw together on a weeknight but also serve to guests and feel like you’re pulling out something special. It’s rich and comforting without being too heavy, and it’s a fun way to change up your usual pasta routine. Whether you're cooking for yourself or trying to impress someone, this dish has a little wow factor that keeps people coming back for seconds. And the best part is that you probably already have most of the ingredients on hand.

A Quick Look at Whiskey and Substitutions

Whiskey is a distilled spirit made from fermented grain mash, and it’s been around for centuries. It originated in Ireland and Scotland and has since become popular all over the world, with variations like bourbon, rye, and Tennessee whiskey each bringing their own flavor profile. In cooking, whiskey adds a warm, slightly sweet, oaky flavor that works especially well in savory cream sauces.

If you’re not into whiskey or just don’t have it on hand, you’ve got options. You can use bourbon for a sweeter, more caramel-like flavor. White wine or brandy also work in a pinch and will still add complexity to the sauce. Just be sure to use something you’d actually enjoy drinking. You can also make a non-alcoholic version by subbing in a splash of apple cider or even vegetable broth. It won’t taste quite the same, but it’ll still be a creamy pasta worth making.

Ingredients For Whiskey Cream Pasta

Here’s what you’ll need to make whiskey cream pasta:

• Pasta: Any pasta will work here. You just want something that’ll hold onto the sauce. I used these cute little shamrock shaped pasta here, but other options are fettucine, penne, cavatappi, or anything else you'd like!
• Butter: For sautéing and building that rich base flavor.
• Shallots: They’re milder than onions and bring a subtle sweetness that works really well with the whiskey.
• Garlic: Always garlic. Adds depth and rounds out the flavors.
• Whiskey: Adds warmth and complexity to the sauce.
• Heavy cream: Makes everything silky and rich. This is a creamy pasta after all.
• Parmesan cheese: For saltiness and umami. Plus it helps thicken the sauce.
• Salt and pepper: To taste. Don’t skip this part.
• Fresh parsley: Totally optional but adds a nice pop of color and freshness.

How to Make Whiskey Cream Pasta

1. Cook your pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve about ½ cup of the pasta water before you drain it.
2. Sauté the aromatics: In a large skillet, melt butter over medium heat. Add the shallots and cook until they’re soft and fragrant, about 3 to 4 minutes. Stir in the garlic and cook for another minute.
3. Add the whiskey: Pour in the whiskey and let it simmer for a couple minutes so the alcohol can cook off. You should be able to smell it mellow out.
4. Make it creamy: Lower the heat and add the heavy cream. Let it simmer gently until it thickens slightly, then stir in the Parmesan. Season with salt and pepper.
5. Combine everything: Toss the drained pasta into the sauce, adding a splash of the reserved pasta water if the sauce feels too thick. Mix until everything’s coated and creamy.
6. Serve: Top with more Parmesan and fresh parsley if you want. That’s it.

FAQ

Can I make this without alcohol?
Yes, you can! Use apple cider, broth, or even a splash of balsamic vinegar for some acidity and depth. The flavor will be different, but it’ll still be delicious.

What kind of whiskey is best for this recipe?
I usually use Irish whiskey. It has a smooth, slightly sweet flavor that blends well with cream. Rye whiskey is more peppery, so it’ll give the sauce a little extra kick.

Can I add protein to this?
Absolutely. Cooked chicken, shrimp, or even crispy pancetta would be amazing with this sauce. Just make sure whatever you add is cooked before mixing it in.

Can I use milk instead of cream?
You can, but it won’t be as rich and the sauce may be thinner. If you go this route, add a little more Parmesan to help thicken things up.

Can I make this ahead of time?
It’s best fresh, but you can make the sauce a few hours in advance and reheat it gently on the stove. Just add a splash of cream or pasta water to loosen it back up.

How can I change up this recipe?
Try adding mushrooms, sun-dried tomatoes, or spinach for a veggie twist. You could also stir in a spoonful of Dijon mustard or a squeeze of lemon juice for extra flavor.

---

Let me know if you try this one out. It’s a great recipe to keep in your back pocket for when you want a creamy pasta that feels a little more grown up but still totally easy and comforting.

Print

Other recipes to try:

• Creamy Pumpkin Pasta
• Creamy Jalapeno Mac and Cheese
• Mediterranean Couscous Bowl