Barilla® Elbows

with Parmigiano Cream

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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
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  • 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.

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