Barilla® Elbows with Parmigiano Cream
Barilla® Elbows with Parmigiano Cream
25 minutes total
There is nothing cozier than a heart-warming plate of pasta after a long day. Not convinced? Try Elbows with Parmigiano-Reggiano cream: a simple dish, but a real delight for the palate.
Ingredients
Serves 8
| 1 | Box Barilla® Elbows |
| 3½ | Cups milk |
| ¾ | Cup fresh cream |
| ¾ | Cup Parmigiano-Reggiano cheese, grated |
| 2 | Tablespoons butter |
| 3¾ | Tablespoons flour |
| To taste | Salt |
| To taste | Sage and White pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a saucepan, melt butter and flour together then add milk and cream; bring to a low boil stirring continuously.
Step 2
After few minutes turn off the stove and add the cheese and adjust with salt.
Step 3
In the meantime, cook pasta according to package directions. Drain, reserving at least a cup of the pasta cooking water.
Step 4
Add pasta to the sauce and mix. If needed add some cooking water to make it creamier.
Step 5
Garnish with sage and white pepper to taste.
Elbows
Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups.
Barilla® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Short
- Cook time 7–8 mins
- Range Classic Blue Box