I have always added cottage cheese to mine and served it up almost like spaghetti with cottage cheese sauce. I have no idea why my taste buds find this combination appealing. But then I’ve always been in the “sprinkle garlic and Parmesan in front of me and I’ll follow you anywhere” camp, so it isn’t all that surprising, to my way of thinking.

When I have tried to describe my dish to others or have actually cooked it for them, they have been known to run from the room in disgust that I could actually eat this strange concoction. So I was incredibly relieved to find this recipe and know that I was not alone in liking the noodle and dairy combination.

 

INGREDIENTS

3 tsp olive oil

5-6 cloves fresh garlic, minced

3 Tbsp. butter

3 cups chicken stock

½ box angel hair pasta

1 cup freshly-grated Parmesan cheese

¾ cup half and half (or whole milk)

½ tsp salt

¼ tsp pepper

1-2 Tbsp. fresh parsley, chopped fine

 

INSTRUCTIONS

In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 minute. Season with some salt and pepper.

Add the chicken stock. Turn the heat up to high and let it come to a boil.

Add the pasta and cook according to directions.

Take the saucepan off the heat and add the Parmesan cheese and stir until completely melted.

Add the half and half (or milk) and parsley.

Add more cream or milk, if necessary.

Serve immediately.

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Quick Tip:  When adding dairy to an already hot liquid, you need to temper the dairy and slowly warm it so that it doesn’t curdle when it is poured into the hot liquid. You can do this by warming it in the microwave (in 30 second increments) and then very slowly adding it to the already hot ingredients, stirring constantly to avoid the clumping of the dairy product.

Recipe and image courtesy of Debi at Happily Unprocessed