PASTA PARMESAN OR ROMANO
4 to 6 servings
Cook pasta of choice in boiling water according to package directions; drain pasta thoroughly.
While pasta is cooking, melt butter or heat olive oil in a large heavy skillet or saucepan over low heat. Stir in half-and-half and heat until bubbly. Add cooked pasta and toss with two large forks (preferably wooden). Add cheese of choice and 1/3 of the sour cream; toss again. Repeat addition of sour cream twice, tossing mixture each time. Season with salt, if desired. Serve immediately and garnish each serving with a sprinkle of minced parsley, if desired.
Note: For those who like a larger portion of pasta, double the amounts of the ingredients and proceed as previously directed.
Note: May use milk or reduced-fat or skim milk, if desired; however, the recipe will not be as rich in flavor.
Variations: May use dry or fresh pasta as desired; cook according to package directions.
May use medium-wide egg noodles in place of spaghetti, linguine, or fettuccine pasta, if desired. Cook egg noodles according to package directions and proceed as previously directed in above recipe.
Add about ½ cup finely snipped fresh basil leaves to cooked pasta or egg noodle mixture.
Sauté 4 to 6 ounces sliced fresh mushrooms, any variety, in 1 to 2 tablespoons hot extra virgin olive oil in a small skillet until just tender; add to the cooked pasta/noodle mixture.