A recipe for Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce). This thick, creamy sauce is packed with mushrooms, ham, and Parmesan for the perfect for pairing with pasta.
Salsa Caruso is a classic pasta sauce from Uruguay influenced by Italian flavors. The milk and cream base has a generous amount of beef bouillon mixed right in to give the sauce an almost gravy-like quality. It pairs wonderfully with the addition of the mushrooms, ham, and Parmesan cheese.
I found conflicting reports on the sauce’s origin. It was either developed in 1915 as a way to impress the Italian opera singer, Enrico Caruso, while he was visiting Montevideo (the capital of Uruguay) or in 1950 by the Montevideo restaurant, Mario y Alberto, as a tribute to the late Neapolitan tenor.
Either way, this sauce has left quite the impression and Asociación Gastronómica del Uruguay (Gastronomic Association of Uruguay) declared the dish an Uruguayan cultural heritage.
Claire (age 2) took one bite of the coated pasta and immediately said “yum.” Now in the interest of full disclosure, she has also said yum to ice chips and hand sanitizer in the past week. We are still working on her critiquing skills. At least this time I definitely agree with her and there wasn’t a single piece leftover.
Variations
Salsa Caruso is often paired with Capeletis (Cappelletti) to make Capeletis a la Caruso. This small, filled pasta is originally from Emilia-Romagna in Italy. It has a meat and/or cheese filling and is folded into a hat-like shape.
On the 29th of the month (Dia de los Ñoquis), you can even serve the sauce with gnocchi (Ñoquis con Salsa Caruso). I have also seen it paired with longer noodles such as fettuccine.
Some recipes include other ingredients such as walnuts or red peppers. A reader recommends adding 1-2 teaspoons of tomato paste, Prosciutto crudo instead of smoked ham, and toasted pine nuts.
Some add the flour as I did. Others omit it for a thinner sauce. Olive oil may be swapped for the butter.
The Príncipe de Nápoles (Prince of Naples) version includes grated mozzarella or gruyere and is baked gratin-style.
A Few Salsa Caruso Tips
The amount of mushrooms and ham can be adjusted (slightly) more or less based on personal preference.
Simmer the sauce just until it starts to thicken. It will continue to thicken the longer it is on the stove and after stirring in the Parmesan cheese.
If the mixture becomes too thick, stir in a splash or two of milk. If too thin, simmer another couple of minutes on the stove, stirring often.
Adjust the salt, pepper, and nutmeg to taste. The exact amount of salt needed will vary based on the sodium content of the beef bouillon. Keep in mind the Parmesan and ham will also add more salt to the sauce.
Grate the Parmesan at home and avoid pre-shredded if possible. This will help create a smoother texture.
Remove the sauce from heat and make sure it stops bubbling before adding the Parmesan. If the sauce is too hot, the cheese may separate. Gently place back over low heat only if needed to melt the cheese into a smooth sauce.
This Pasta con Salsa Caruso is best served warm from the stove and immediately after adding to the pasta. The sauce will continue to thicken as it cools.
Looking for more pasta sauces?
Try my:
- Suugo Suqaar (Somali Pasta with Meat Sauce)
- Pasta con Pesto alla Trapanese
- Šalša (Croatian Tomato Sauce)
This recipe was originally posted in June 2017 and updated in January 2025.
Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce) Recipe
Adapted from Las Salsas de la Vida
Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce)
Ingredients
- 3 tablespoons (42 grams) unsalted butter
- 1 medium onion peeled and finely diced
- 4 ounces (114 grams) button mushrooms thinly sliced, about 1 cup
- 3 tablespoons (23 grams) all-purpose flour
- 1 cup (240 milliliters) milk
- 1 cup (240 milliliters) heavy cream
- 1 tablespoon beef bouillon
- 1/2-1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 6 ounces (170 grams) smoked ham diced
- 3 ounces (85 grams) Parmesan cheese freshly grated
- Cooked pasta Cappelletti, gnocchi, or other favorite shape
- Freshly chopped parsley for garnish
Instructions
- In a wide pot or saucepan, melt the butter over medium heat.
- Add the onion and cook, stirring occasionally, until softened and translucent.
- Add the mushrooms and cook, stirring occasionally, until softened and any water released has evaporated.
- Stir in the flour until incorporated and it begins to turn golden.
- Slowly stir in the milk, scraping the bottom of the pan.
- Stir in the cream and the beef bouillon. Season with the salt, black pepper, and nutmeg.
- Reduce heat to medium low and continue to cook, stirring often, until the sauce begins to thicken.
- Stir in the diced ham and remove from heat.
- Once the sauce stops bubbling, stir in the Parmesan cheese.
- Season to taste and serve immediately with desired pasta and optionally a sprinkling of fresh parsley.
Elizabeth
Haha, Claire made me chuckle. 🙂 This looks absolutely fantastic! I love everything in this recipe…tortellini, mushrooms, cream, smoked ham, parmesan… I mean, what’s not to love?
Steve Yoder
This is one of the better-tasting recipes for this sauce. Closest version to one of my wife’s favorite dishes at Pesto Brothers in Flagtsaff. The ingredient list here does not include nutmeg (but is mentioned in directions). Nutmeg is what makes this. I use about 1/4 tsp.
Tara
Hi Steve! Thanks! So glad you enjoyed it. This is a favorite for us. The nutmeg is listed next to the salt and pepper to taste. About 1/4 teaspoon was perfect for us as well.
Andrea Virginia
Ola, sou Uruguaia, e realmente este prato é maravilhoso, prático, e deixa qualquer jantar com um ar sofisticado, no ha como no impressionar com esta receita. Feliz em saber que tem agradado e conquistado o paladar de todos vcs, bjks
Tara
Muito obrigada Andrea!
allison
Yes! This is a staple in Uruguay and kids especially love it. My kids had it for lunch at school in Montevideo and always with Gnocchi. BTW, it is considered good luck to have gnocchis on the 29th of the month. The kids still love it even though they are now grown. Love your international vibe!
Ana
I am from Uruguay, and my dad used the make THE most delicious capelletti with Caruso sauce. He used to add beef extract to it, which gave it a very distinct smell and flavor. I have never tasted a better sauce of this type anywhere else.
Claudio
I’m from Uruguay too. Try these modifications:
1. More authentic: add about 1-2 teaspoons of tomato paste (or even tomato Ketchup!) to the cream sauce and make sure it’s mixed really well. This gives it a slightly pink colour but also increases its depth.
2. Many local versions use cream rather than a roux (flour etc.). The most important factor (secret from my mother), regardless of the source of creaminess, is to make sure all the sauce ingredients are mixed together when they are COLD – they blend a lot better.
3. Also more authentic – italian raw ham (Prosciutto crudo) rather than smoked ham. But any ham works.
Not so authentic, but I think great improvements keeping the original character:
1. instead of “mushrooms” just add a handful of dried porcini (ceps) mushrooms that have been soaked in warm water for 30 min or so. You can also cook them in water for a bit and evaporate most of it, then let them cool down in the remaining liquid. When cool mix with cream (or white sauce), grated cheese, tomato paste, and chopped ham.
2. Toast some pine nuts (or walnuts, or hazelnuts) in a dry pan stirring frequently until golden. Toss onto the pasta at the end, along with more grated cheese.
3. A touch of freshness with a little chopped parsley at the very end, mixed in the sauce.
Tara
Thank you so much for the tips Claudio!