Which white wine should I use?

We want the wine to add acidity to the sauce but not sweetness, which is why we use a dry white wine. Chardonnay and Sauvignon Blanc are both good options for cream sauces.

Will white wine curdle a cream sauce?

Because dairy sauces can curdle with the addition of anything acidic (like wine), we reduce the wine before adding the cream. This sauce also calls for heavy cream which has a high fat content and therefore curdles less easily.

Can I use half and half or milk in place of the heavy cream?

Using lower fat alternatives to heavy cream (such as half and half or whole milk) will result in a sauce that is less rich and creamy. Half and half and milk also have a higher risk of curdling due to their lower fat content. That being said, half and half can be used as a substitute for a lighter sauce. But if using milk you'll want to use a roux to thicken the sauce.

White Wine Cream Sauce - Whisked Away Kitchen

Ingredients

10 ounces (280 grams) pasta, ravioli or gnocchi
2 tablespoon (30 grams) unsalted butter
2 garlic cloves, minced
½ teaspoon red pepper flakes
¾ cup (180 ml) white wine
1 cup (240 ml) heavy cream
2 handfuls (80 grams) fresh spinach
¼ cup (20 grams) grated parmesan
kosher salt to taste

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Instructions

Cook the pasta according to package instructions.
While the pasta is cooking, melt the butter in a skillet over medium heat.
Add the garlic and cook for two minutes. Stir in the red pepper flakes.
Add the white wine and cook for 5 minutes or until it has reduced by about half.
Pour in the heavy cream. Increase heat to a light boil and simmer for 5-8 minutes or until the sauce has thickened. Stir frequently.
Reduce heat and stir in the spinach. Cook until wilted.
Remove from heat and stir in the parmesan. Season with salt to taste.
Toss with the pasta and serve.

Notes

White wine: A dry white wine, such as Chardonnay or Sauvignon Blanc, works well in this recipe.