Recipe by GourmetPappa
This was the first meal I ever cooked for my wife back when we were dating. The recipe is from and old Betty Crocker cookbook that my parents made for me back in the 70s' I liked it so much that I learned how to make it myself when I was about 8 years old. Over the years I have tweaked it some, but this version is very close to the original. You can really kick it up if you substitute about 1/4 cup fresh (finely chopped) basil for the dried basil and parsley. To make it a complete meal, try adding chicken. Health nuts be forewarned, this dish is incredibly rich and makes for excellent comfort fare! Consider serving it as a side dish by reducing to 8 1/2 cup servings if you are looking for a healthier choice. Be sure to use real Romano cheese, otherwise the dish will taste bland. If you want a tangier result, look for the Sheep's Milk (Pecorino Romano) variety.
Top Review by Caroline Cooks
MMMMMM...never made this dish from scratch; what have I missed?? Deliciously rich (Cholesterol city) but occasionally, what the heck! Made for 2 events-O is for October and the Cheese Challenge! Thanks for posting,GP!!
- 1 cup water
- 16 ounces cream cheese (full fat works best)
- 1 teaspoon ground black pepper
- 1 -3 fresh garlic clove (minced)
- 2 tablespoons dried sweet basil leaves
- 3 tablespoons butter (real butter works best)
- 2 tablespoons dried parsley
- 12 -16 ounces pasta (flat egg noodles work best)
- 12 ounces romano cheese (grated)
Directions See How It's Made
- Fill a large pasta pot half way with water, add 1tsp salt and bring to a boil.
- Combine water, cream cheese, pepper, garlic, and dried basil into a medium saucier over medium heat. If using fresh Basil set half of it to the side for later use. Grate Romano cheese and add half to saucier then stir to simmer. Melt butter in separate container and hold for noodles.
- Once the pasta pot starts to boil, pour in dried pasta and set timer for 8-15min (depending on pasta instructions.) Cook pasta till al dente.
- Once sauce is well combined and starts to simmer, lower heat to prevent burning. Feel free to add additional seasoning to taste. Be careful as this dish is rich and the chef tends to get used to the strong aromas! From my own experience, you may have better luck if someone from outside the kitchen tastes your concoction so as not to overdue something --.
- When timer goes off, check pasta for doneness; strain and return pasta to empty pot. Fold in melted butter till noodles are well coated and somewhat free from sticking to each other. Fold in parsley (or fresh basil if available) along with remaining cheese then plate.
- Finish by ladling sauce on over pasta to guestï¿½s preference.
- If cooking for one or two, makes awesome left-overs and can be reheated on stove or microwave with excellent results.