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PASTA ALLA PARRELLA | |
1 pt. heavy cream 1/2 pt. light cream 1/4 lb. sweet, unsalted butter 1 1/4 c. freshly grated Locatelli Romano cheese 4 leaves fresh basil, finely chopped or 1 tsp. dry basil 1/3 c. light olive oil 1 lb. pasta (Rotini, Rotelle, Cut Fusilli, Cavatelli or filled Tortellini as a main course) Heat a large serving bowl and individual pasta bowls while making sauce. Cook pasta al dente following manufacturer's directions. Add some olive oil to keep the foam down and to lightly coat the pasta. In saucepan, melt almost all of the butter and stir in heavy cream using a wire whip, keeping the heat low. Do not boil sauce at any time. When cream and butter are blended, add half to three quarters of the freshly grated cheese. Freshly grated Locatelli seems to dissolve best and adds just the right amount of salt to the sauce. Add enough cheese to keep the mixture smooth and creamy, but not too thick. When the sauce is smooth and creamy and all the cheese dissolved, add about 2 tablespoons of olive oil and the basil. If the sauce begins to thicken, add some light cream and lower the heat just to keep it hot. Just before you use the sauce, stir in the remaining butter. If using any of the options listed below, add them now. When pasta is al dente, drain immediately. Do not rinse pasta. Transfer pasta to the large heated serving bowl. Pour cream sauce over pasta and toss carefully so that all pieces of pasta are coated but not broken. Sprinkle some freshly grated Locatelli and some freshly ground pepper to taste. OPTIONAL INGREDIENTS: 8 strips of bacon, cooked & broken into bits or 1 c. 1/4 inch cubes of lean, pre-cooked ham 1/2 lb. peas, frozen or fresh, lightly sauteed in olive oil 1/2 tsp. red pepper flakes (if you like hot & spicy) |
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