EASY PARMESAN CREAM SAUCE (10 MINUTES!)
Here's a quick and easy Parmesan cream sauce that makes pasta taste simply divine! It uses just a ingredients you might already have on hand.
Provided by Sonja Overhiser
Categories Sauce
Time 10m
Number Of Ingredients 6
Steps:
- Measure out all ingredients in advance; the cooking process happens fast! If serving with pasta, cook 8 ounces pasta while you make the sauce.
- In a small or medium saucepan over medium heat, melt the butter. Add the grated garlic and cook 30 seconds until fragrant but not browned.
- Add the flour and whisk constantly for 1 minute to 90 seconds, until bubbly and golden. Do not overcook it: the flour can turn brown within a few seconds. Keep an eye on it!
- Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to add splashes of milk and whisk them in until the entire quantity is incorporated and the sauce is smooth.
- Reduce the heat and whisk until the sauce thickens and no longer tastes like raw flour, about 5 minutes. Add the salt and Parmesan cheese. Taste and add a pinch or two more salt if desired.
- If serving with pasta, drain the pasta, then add the sauce. Add a splash or two of milk to loosen the sauce and come to just the right creamy consistency. Taste and a few more pinches of salt, if necessary. (The sauce is best freshly made, so we don't recommend making it in advance).
Nutrition Facts : Calories 75 calories, Sugar 3.1 g, Sodium 94.3 mg, Fat 4.8 g, SaturatedFat 3 g, TransFat 0.2 g, Carbohydrate 4.8 g, Fiber 0.1 g, Protein 3.3 g, Cholesterol 14.4 mg
ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY
Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley
Provided by Tasty
Categories Dinner
Time 39m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
- Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
- Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, and top with parsley.
- Enjoy!
Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams
FRESH PASTA WITH PARMESAN BUTTER SAUCE
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the pasta: You can prepare the dough either using a stand mixer or by hand.
- Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
- By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
- Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
- For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
- Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.
NO-COOK BUTTER AND PARMESAN SAUCE PASTA
Only reservations are easier than this! You might ask how can the sauce be no-cook? Mix the ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil. All you cook is the pasta. Several years ago I bought a cookbook called "No-Cook Pasta Sauces" by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Times are a guess-timate until I get my kitchen back.
Provided by Kats Mom
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter, Parmesan cheese and salt in pasta serving bowl.
- Set aside to warm up (use a method described above).
- Cook pasta in a large pot of boiling, salted water until al dente.
- Drain pasta and immediately add to sauce in bowl and toss.
- Serve at once and pass the peppermill.
Nutrition Facts : Calories 601.5, Fat 29.7, SaturatedFat 18.1, Cholesterol 77.5, Sodium 584.8, Carbohydrate 64.6, Fiber 2.7, Sugar 1.7, Protein 18.6
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
SIMPLE PASTA WITH BUTTER SAUCE
Never mind the butter sauce. Whatever is your preference. If you are preparing a butter sauce, I think this is an excellent way to prepare the pasta.
Provided by John Skrable
Categories European
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- First, to the pasta water, add 3 pinches of salt, 1 clove pressed garlic, 2 tsp of dried oregano, veggies.
- Bring to a full boil, then reduce heat to simmer for 15 minutes.
- Then bring it back to a full boil, and add the pasta.
- It works.
- Meantime, in a saucepan, add butter, parmesan cheese, 1 tsp dried oregano, 1 clove pressed garlic, 1/2 tsp black pepper, pinch of cayenne pepper, 1/2 tsp olive oil.
- Melt on simmer, and stir well.
- Drain the pasta, place in a service bowl, add the sauce, a generous sprinkling of parmesan cheese, and toss.
- Serve.
- Enjoy.
GARLIC-BUTTERED PASTA
This pasta goes nicely with any entree. Guests always leave a spot for it on their plates. It's great hot or served cold with fresh herbs from my garden.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.
Nutrition Facts : Calories 401 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 425mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
PASTA WITH BROWN BUTTER AND PARMESAN
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
- Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
FIVE-INGREDIENT CREAMY MISO PASTA
This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.
Provided by Alexa Weibel
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
- Divide among shallow bowls and sprinkle with nori or furikake, if using.
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