Carbonara
I always avoid keeping heavy cream for too long. I had more then half a carton left after the Tiramisu & making a cake frosting on a weekday was just not appealing. My search resulted in this. Carbonara. There was no capsicum or whatsoever in the fridge so I just tossed in a few fillet of fish. Very creamy & not too cheesy...
INGREDIENTS
- 1 (16 ounce) package mostaccioli
- 1 cup heavy cream
- 1/2 cup butter
- 1/2 cup grated Parmesan cheese
- 1 cup chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
posted by Fina @ 1:25 AM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home