How to make cream pasta?

Answer 1

Recipe for cream pasta-

Ingredients-

1/4 c. butter
1 sm. onion, finely chopped
2 cloves garlic, finely chopped
1/2 lb. mushrooms, cleaned and sliced
1 c. artichoke hearts
1 c. whipping cream
1 tbsp. capers, drained
Salt to taste
Freshly ground pepper to taste
3/4 c. freshly grated Parmesan cheese
5 c. cooked pasta (warm), cooked to al dente stage

In a large saute pan, melt butter. Add onion and garlic and saute for 5 minutes. Add mushrooms to pan and cook 2 minutes, then add artichoke hearts and cook for 3 minutes. Remove ingredients to a bowl and return pan to heat, stirring in cream. Gently boil cream in skillet until reduced by half.
Return mushroom mixture to pan and stir in capers. Salt and pepper to taste. Add warm pasta to sauce along with Parmesan cheese. Toss quickly and serve immediately. This dish can be served as either an entree or side dish. Yield: As an entree, it serves 4. As a side dish, it serves 8.

Proceedure.

Answer 2

PASTA IN TRUFFLED CREAM SAUCE

-3 1/2 c. rich beef, veal or chicken stock
-1/2 c. dry vermouth
-3 or 4 sm. black truffles or 1 white truffle, sliced thin & slivered
-8 tbsp. butter
-1 lb. fresh mushrooms, trimmed & sliced thin
-2 c. heavy cream
-Salt
-Freshly ground black pepper
-1 1/2 lbs. freshly made pasta (fettuccine or tagliatelle)
-2 c. freshly grated Parmesan cheese
-3/4 c. thinly sliced scallions

METHOD-

Combine the stock, vermouth, and if using canned black truffles, any juice you have from the can or bottle. Bring to a boil, lower heat and simmer for 15 minutes. Add truffles to the stock and set aside.
In a skillet, heat 4 tablespoons of butter and saute the mushroom slices until they are heated through, they should be on the raw side. Set aside.

In a saucepan, heat the cream to the boiling point, season with salt and pepper, then use a rubber spatula to gather all the butter and mushrooms as you transfer them to the cream.

Cook the pasta, drain it and return it to the pot in which it cooked. Add the remaining butter and toss the pasta quickly. Add the truffle mixture, the mushrooms and cream and half the Parmesan cheese.

Divide pasta among 6 or 8 plates or put all into 1 large platter. Sprinkle the scallions and the remaining Parmesan cheese over all. This is one pasta dish to serve with soup spoons; not to eat the pasta, but to spoon up any remaining sauce.

ENJOY!!

Answer 3

There are several ways. I'll give my favorite and the traditional.

Four Cheese Sauce
2 1/2 cups milk
1/4 cup butter
1/4 cup white flour
1/2 cup grated gruyere cheese
1/2 cup grated Fontina cheese
1/2 cup greated parmesan cheese
1/2 cup grated provolone cheese (try to get aged)
1 teaspoon Dijon mustard (try coarse grained for a change)
1/4 cup dry sherry or wine, of your choice
1/8 teaspoon salt, to taste
In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
Add the flour and whisk to form a smooth roux.
Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
Continue to cook until the sauce is smooth and thickened slightly.
Don't stop whisking, since white sauces can burn in an instant.
Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
Usiing a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
Add salt to taste.
Enjoy!


Alfredo Sauce
1/4 lb sweet butter, melted (1/2 cup)
1 cup heavy cream, warmed
3/4 cup parmesan cheese, freshly grated
salt
1/4 teaspoon pepper, freshly ground
Mix all ingredients.
Pour over 4 servings of warm noodles (I use angel hair). Serve immediately.
Notes: I serve it with cubed, grilled or broiled chicken breast mixed in with the noodles.
Add a green salad and you have a complete meal.
I have used margarine and canned Parmesan cheese and it worked fine.

Answer 4

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Answer 5

no idea