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 8 Servings
- 1 box Barilla® Elbows
- 3½ cups milk
- ¾ cup fresh cream
- ¾ cup Parmigiano-Reggiano cheese, grated
- 2 tablespoons butter
- 3¾ tablespoons flour
- Salt to taste
- Sage and White pepper to taste
In a saucepan, melt butter and flour together then add milk and cream; bring to a low boil stirring continuously.
After few minutes turn off the stove and add the cheese and adjust with salt.
In the meantime, cook pasta according to package directions. Drain, reserving at least a cup of the pasta cooking water.
- Add pasta to the sauce and mix. If needed add some cooking water to make it creamier.
Garnish with sage and white pepper to taste.