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3 quarts water
2 1/2 cups whipping cream
9 garlic cloves, finely chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 cup freshly grated Parmigiano Reggiano cheese
1 pound pasta-fettuccine, tagliatelle, ravioli, tortellini or tortiglioni
3 tablespoons chopped fresh Italian parsley
1/4 cup shaved Parmigiano Reggiano cheese
Serves 4 To 6
Bring the water to a boil in a large pot. Heat the cream, garlic, salt and pepper in a medium saucepan set on medium heat until it reaches a simmer, about 7 minutes. Continue to simmer the cream mixture occasionally to keep the garlic from sticking to the bottom of the pan. When the sauce has reduced, remove it from the heat and stir in the 1 cup of grated cheese.
While the sauce is reducing, cook the pasta in the boiling water until just tender. Drain the pasta and transfer it to a large serving bowl. Pour the sauce over the pasta and toss well. Sprinkle with the chopped parsley and the shaved cheese and serve.
For an absolutely sinful addition to this traditional dish, stir 2 tablespoons of truffle oil into the sauce before tossing it with the pasta.
Wine Suggestion - Sauvignon Blanc
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