A quick and easy side that hits all the comfort food goodness. Pairs great with most meats, and is a perfect midweek dinner side dish.
Creamy Garlicky Pecorino & Parsley Noodles
A perfect accompaniment to roast chicken , steak, beef and pork roasts, and lamb chops.
| Servings | Prep Time |
| 6-8servings | 10mins |
| Cook Time |
| 15mins |
|
|
Ingredients
- 1-12oz package wide egg noodles(I use Manischewitz Wide Noodles)
- 1-1/2cup pecorino romano cheesefreshly grated fine
- 1cup heavy whipping cream
- 1cup pasta water
- 3-4 garlic clovesminced fine
- 2tbsp Italian flat leaf parsleyminced
- 3tbsp butter
- 1tbsp kosher salt
- 1/4tsp ground black pepper
Instructions
- Fill a 6-quart pasta/stock pot 3/4 full of water, place over MED-HIGH heat, add 2 tbsp kosher salt, and bring to a boil.
- Add wide egg noodles, and boil about 7 minutes, or until ‘al dente’, and a tad firm.
- Reserve 1 cup of the pasta water, and set aside. Drain pasta, then return to the pot.
- Lower the heat to MED-LOW.
- Stir in the finely minced garlic, and the butter into the hot pasta until the butter has melted.
- Add the 1 cup of reserved pasta water, heavy whipping cream, and the ground black pepper, stir to combine.
- Gently stirring occasionally, simmer 5 minutes longer until the sauce begins to thicken. Add the pecorino cheese and parsley, gently stir as not to break the noodles.
- Cover, and turn off heat.
- Let sit covered for 5-10 minutes, or until the noodles have absorbed most of the sauce.
- Stir before serving.
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