The best shapes for cream
Cream reduced until it thickens enough to cling, often with prosciutto or peas folded through at the end. The richer relative of butter and sage, and the usual alternative for filled pasta when broth is not wanted.
Reduced cream, often with prosciutto or peas. Coats filled pasta and ribbons in a uniform layer, the richer sibling of butter and sage.
Canonical: tortellini (the non-brodo path), fettuccine.
The filling carries roasted meat, so the dressing stays quiet and lets it lead.
This is a filled hat, so the sauce works from the inside out.
The shape works two ways at once.
This is a thin, delicate egg ribbon, so it wants light dressings that cling without weighing it down.
Tortellini are built for broth.
What we would not put it on
Very small shapes. The cream is heavy enough to swamp them, and what should be a dressing becomes the whole mouthful.
Want it the other way around? Start from a shape in the Pairing Finder.
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From the Almanac
Updates from Pasta Almanac, when there is something worth sharing.