PASTA PARMESAN OR ROMANO - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather


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4 to 6 servings


  • 4 to 6 ounces uncooked spaghetti, linguine, or fettuccine (about 1 to 1½ cups uncooked pasta) (see note)
  • Boiling water as needed
  • 3 to 4 tablespoons butter or margarine or extra virgin olive oil
  • ¼ to 1/3 cup half-and-half or milk or reduced-fat or skim milk (see note)
  • ½ to ¾ cup freshly grated Parmesan or Romano cheese
  • ¼ to 1/3 cup sour cream or reduced-fat sour cream, divided
  • Salt to taste (optional)
  • Minced parsley as desired for garnish (optional)


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.

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