Creamy Small Pasta and Cheese

“This dish is best served soon as it is cooked as it will turn lumpy. Make certain to use a heavy-bottomed saucepan for this! Use any type of tiny pasta for this”
READY IN:
20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 5 12 cups milk
  • 12 cup whipping cream
  • 10 ounces tiny pasta (use alphabet or similar size)
  • 3 eggs, beaten
  • 14 cup grated parmesan cheese (can use more to taste)
  • 1 pinch nutmeg
  • salt and pepper

Directions

  1. In a large heavy-bottomed saucepan bring the milk and whipping cream to a boil.
  2. Add in the tiny pasta and cook over med-low heat, stirring constantly until at-dente, and the milk/cream is thickened to a creamy consistancy (this should take about 10-12 minutes).
  3. Remove from heat and stir in the eggs, Parmesan cheese, nutmeg, salt and pepper.
  4. Serve immediately.

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