Looking for comfort in a bowl? This quick and easy Parmesan Pasta recipe is guaranteed to hit the spot.
There’s nothing I crave more after a long day at work than a bowl of this Parmesan pasta. It’s super easy to make, comforting, savory, and absolutely mouthwatering. While it sounds a bit odd to pasta traditionalists to use heavy cream in a sauce, you’ve got to trust me on this one. The heavy cream gives the dish a rich and velvety texture that will make you want to come back for seconds. It also helps the Parmesan cheese melt into the sauce and coat every strand with savory goodness.
Though I love the ease of this dish, there are ways to tweak it and make it even better. For example, instead of using the garlic and onion powders called for in the recipe, I sometimes sauté minced shallots and garlic in a separate pan, toss in the cooked and drained pasta, and add the cream and Parmesan. I’ll also stir in about a tablespoon of freshly grated lemon zest and a spritz of lemon juice at the end to give it a bit of brightness and acidity. The use of these fresh ingredients makes a simple dish even more delectable.
However you choose to prepare this dish, it’s guaranteed to be a hit. Just make sure to garnish each bowl with plenty of minced parsley and freshly grated Parmesan.
What does “al dente” even mean?
Al dente is an Italian culinary term that translates to “to the tooth.” It’s used to describe food, especially pasta, that has been cooked until tender but still has a slightly firm texture. Al dente pasta should have a bit of resistance but shouldn’t be hard, undercooked, or sticky. Cooking pasta al dente helps it hold its shape, prevents it from becoming mushy, and allows the sauce to be better absorbed. To cook pasta al dente, I suggest cooking it a minute or two shorter than suggested in the package instructions.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in a lightly oiled pan over a medium-high heat for 3-4 minutes or until heated through. Alternatively, you can reheat the dish in the microwave for 2-3 minutes. Garnish it with a drizzle of extra-virgin olive oil and freshly grated Parmesan.
Serving suggestions
You can balance the richness of this Parmesan pasta with a refreshing Arugula Caprese Salad With Lemon-Basil Dressing. It would also pair wonderfully with this delicious Grilled Romaine Salad or a plate of this Parmesan-Roasted Asparagus. If you’re looking to add some protein, consider serving the pasta alongside a succulent Chicken Scallopini. For dessert, I recommend whipping up this tasty Tiramisu Cake or this Matcha Tiramisu.
Parmesan Pasta
Ingredients
- 12 ounces dry spaghetti
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes to taste (optional)
- Fresh parsley chopped (for garnish)
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the spaghetti and cook until al dente.
- Before draining, reserve about 1/2 cup of pasta water. Drain the pasta and return it to the pot.
- Pour in the heavy cream and add the grated Parmesan, garlic powder, and onion powder. Stir continuously until a smooth sauce forms. If the sauce is too thick, gradually add some reserved pasta water.
- Season with salt, freshly ground black pepper, and red pepper flakes, if using. Garnish with parsley when serving.
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