Penne in Parmesan Cream Sauce
This dish is extremely easy, yet tastes like a lot of effort went into preparing it.
12 ounces mini or regular penne pasta (or other pasta such as rotini or gemelli)
6 tablespoons butter
1 1/2 cups heavy whipping cream
3/4 cup freshly grated Parmesan cheese
Kosher or sea salt and freshly ground pepper to taste
- Cook pasta according to package directions, preferably al dente (firm to the bite). Drain and set aside.
- Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil. Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined. Season with salt and pepper, as desired and serve.
Makes 8 servings.
- The success of the sauce in this recipe depends entirely on the use of freshly grated Parmesan cheese. Do not use the canned variety as it will not melt properly.
- Cream sauces, like this one, will "break" (the cream and butter separates) when reheated. No worries, simply add a small amount of cream after reheating and stir to combine to "mend" the sauce.
Nutritional Information Per Serving (1/8 of recipe): 345.9 calories; 51% calories from fat; 19.6g total fat; 61.8mg cholesterol; 213.2mg sodium; 31.1mg potassium; 32.1g carbohydrates; 1.5g fiber; 0.1g sugar; 30.6g net carbs; 9.5g protein.