If you love cheese, you absolutely must try this recipe. It’s truly delicious. With a delicate flavor, Fusilli with Parmesan Cream is a tasty main course that kids also love.
- Difficulty: Easy
- Cost: Economical
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups milk (I used lactose-free milk)
- 7 oz grated Parmesan
- 3 tbsp butter
- 5 tbsp all-purpose flour
- 12.7 oz fusilli
Tools
Thermomix
- Bowl
- Knife
- Cutting Board
- Thermometer
- Whisks
Steps
First, cook the fusilli in a pot of salted water and in the meantime prepare the Parmesan sauce.
With the help of a knife and a cutting board, cut the Parmesan into pieces.
Put it in the Thermomix and grate for 10 seconds at speed 10.
Set it aside in a bowl.
Place the butter in the bowl for 5 minutes at 194°F speed 1.
Add the flour for 3 minutes at 194°F speed.
Combine the milk and Parmesan for 6 minutes at 194°F speed 4.
Our Parmesan cream is ready.
Use to season the pasta.
First, cook the fusilli in a pot of salted water and in the meantime prepare the Parmesan sauce.
With the help of a knife and a cutting board, cut the Parmesan into pieces.
Put it in the food processor and grate.
Set it aside in a bowl.
Take a pot and melt the butter over low heat.
Add the flour, milk, and grated Parmesan, and mix vigorously with a whisk to obtain a smooth and homogeneous mixture.
With the help of a food thermometer, cook over medium heat until the cream has thickened. During cooking, the mixture should remain around 185/194°F.
Our Parmesan cream is ready.
Use to season the pasta.
This sauce is also suitable for accompanying roasts or stews.
You can prepare it and freeze it in jars for use when needed.
Follow me on INSTAGRAM for more recipes or videos
To return to the HOME click HERE
To return to the HOME click HERE
