Noodles Romanoff
photo by Caroline Cooks
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4-8
ingredients
- 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
- 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 guest�s preference.
- If cooking for one or two, makes awesome left-overs and can be reheated on stove or microwave with excellent results.
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Reviews
-
This was really very good -- as you said veryyyy rich!!! I picked the wrong time to make this as swim season just started and my kids are very picky as to what they eat right now, but my dd, a noodle lover did taste this and thought it was very good! I used 2 cloves of garlic, and I cut back on the cream cheese just a little, just because I didn't have two full block and it was still fine. Other than that I followed your recipe exactly. I will definitely make this again!
RECIPE SUBMITTED BY
I sometimes like to think of myself as an Uber-omnivore. My early years were spent enjoying delicious Mexican and TexMex food from my birth town of ElPaso,Tx and my teenage years were spent with all the great food Southwest Louisiana had to offer. I believe these and other influences have helped to shape my love for good food. Pictured above: my wife (CourmetMamma) and I enjoying our honeymoon dinner at Victoria and Albert’s in the Walt Disney Grand Floridian Hotel. This is the legendary Chef’s table (located in the kitchen) and to the left is Chef Scott Hunnel, who had joined us for the Chef’s Toast.
My Chinese friends like the fact I'll eat just about anything (hold the pickled intestines), so eating out in China is always an adventure. My Japanese friends told me that I must have been Japanese in a previous life on account of how I hold my chop-sticks.
I am a Systems Software Engineer for Hewlett-Packard and spend most of my spare time paying attention to my wife (GourmetMamma) and helping raise our two boys.
My first job was boiling crawfish and flipping burgers for an ex army cook that had a love for good food and I think that is where I learned some basic principles to what good cooking was all about. Having spent a significant portion of my life growing up in Southwest Louisiana, I have always had a love for food with great flavor.