Ingredients Jump to Instructions ↓

  1. 1 cup heavy cream

  2. 2 oz ( stick) butter lb tri-color macaroni cup freshly grated parmesan cheese Kosher salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Photo © Skyler Lewis Fill a large soup pot with cold water and add a handful or so of Kosher salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils. Meanwhile, in a large saut pan, heat the butter, and about half of the cream, over medium-low heat until it starts to bubble. Lower heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat. Remove from heat and cover. Drop the macaroni into the boiling salted water and cook according to package instructions, about 10 to 12 minutes or until al dente , or tender but still firm to the bite. Drain fully and return to the pot. Pour the hot cream and butter mixture over the macaroni and return the pot to a very low heat. Toss the pasta in the sauce until it is completely coated. Add the rest of the cream as well as the cheese and toss until fully mixed. Adjust consistency with additional cream if necessary. Season to taste with Kosher salt and freshly ground black pepper. Serve right away. Serves 4 to 6.


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