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Pasta with Parmesan Cream (Cookish)
The key to this rich, simple pasta dish is starting with a good-quality chunk of true Parmesan cheese (Parmigiano-Reggiano). Domestic Parmesan or even real Parmesan that’s pre-grated will not yield the right flavor and consistency. We simmer a piece of Parmesan rind into the cream for added flavor and umami; some supermarkets and cheese shops sell just rinds, or simply cut the rind off your chunk of Parmesan.
4-6
Servings
25 minutes
Ingredients
-
2½
cups heavy cream
-
2
inch Parmesan rind, plus 6 ounces Parmesan cheese, finely grated (3 cups)
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This recipe was an absolute disaster. This never happens with me and especially not with milkstreet recipes, very frustrating for a meal that was supposed to be simple and quick. The sauce did not thicken and when I combined it with the pasta it was as thin as water and wouldn’t cling to the noodles. I hadn’t added any cooking water. I had to strain off the sauce and continue to reduce for 15 more minutes. Once it finally thickened enough to coat the pasta it was delicious. Hopefully when I make it again it will go better.
Hi Claire -
We are so sorry this didn't work for you. One tip I have for this recipe is that it *will* look loose when you first add the pasta, but if you keep tossing the pasta with the cream sauce the pasta will continue to soak up the sauce and thicken to the point it will coat the noodles quite well. In fact, as it sits it gets thicker quickly so I always reheat the pasta water and add a little bit at the table to loosen in up for seconds!
Best,
The Milk Street Team
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