Everyone to the table! Today the menu includes a nice plate of Melty Pasta with Parmigiano Reggiano Cream, simply delicious!!
Here I am again my dear readers with a new easy and quick recipe, perfect for those always on the run!
The other day, in fact, I found myself having to prepare lunch in a hurry and I had very little time to stay in the kitchen.
So I thought of making a nice plate of melty pasta with Parmigiano Reggiano cream.
I can’t tell you how delicious it is! One of my favorite dishes is definitely cacio e pepe pasta but since I didn’t have pecorino, I decided to use parmigiano and dress the pasta with a truly irresistible melty cream!
The ingredients to prepare this melty pasta with Parmigiano Reggiano are essentially three: the pasta, in any shape you like, Parmigiano Reggiano (obviously NOT replaceable) and milk.
Pepper is used to enhance the final taste of the dish but is not essential.
Pasta with Parmigiano Cream is one of those dishes that everyone will agree on, young and old, and it can be prepared in no time!
Let’s see the ingredients together
Other main courses that might interest you:
Lasagna with mushrooms, cooked ham, and mozzarella
White baked pasta with mushrooms, sausage, and béchamel
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz Rigatoni (or preferred shape)
- 7 oz Parmigiano Reggiano DOP
- 3 tablespoons Milk (approximately 1 oz)
- Salt
- Pepper (only if desired)
Tools
- Saucepan
- Grater
- Ladle
- Colander
Preparation
Take a large bowl and pour in the grated Parmigiano Reggiano, add a good handful of black pepper powder and mix with a spoon.
Separately, heat water in a large saucepan. Once it starts boiling, salt the water and then add the pasta.
I chose rigatoni, but you are free to use the pasta shape you prefer.
Halfway through the pasta cooking, add two ladles of cooking water to the parmigiano and immediately mix with a ladle to dissolve the parmigiano into a cream.
Then add 3 tablespoons of cold milk from the fridge. The contrast between the hot cooking water and the cold milk will thicken the Parmigiano Reggiano cream.
Drain the pasta al dente into the bowl with the parmigiano cream, add another 2 or 3 ladles of cooking water (adjust the amount by eye).
Mix immediately vigorously with a ladle.
Pour everything back into the saucepan and return it to the stove over medium heat, and continuously stir to dissolve the cream and make everything melty (it will only take a few minutes).
Once the cheese has become nicely melty, add another good sprinkle of black pepper, mix, and serve immediately.
Et voilà, your melty pasta with Parmigiano Reggiano cream is ready! Enjoy your meal and see you at the next recipe!
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