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Recipe details
Penne in Parmesan Cream Sauce
Al dente penne coated in a rich butter, cream, and freshly grated Parmesan sauce.
≈ 399 kcal/100 g · ≈ 820 kcal/serving
15 minEasyItalian-American
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
penne pasta85 g
butter27 g
whipping cream90 ml
freshly grated Parmesan cheese20 g
salt2 g
black pepper0.3 g
Cookware and utensils
large pot
colander
medium saucepan
wooden spoon
Directions
01
Boil the penne in salted water according to the package directions until preferably al dente.
Products
penne pasta — 85 g; salt — 2 g
Action
boil
Time
10 min
Temperature
boiling water, about 100°C (212°F)
02
Drain the pasta.
Products
penne pasta — 85 g
Action
drain
Time
1 min
Temperature
no heat
03
Melt the butter in a saucepan until bubbling and foaming.
Products
butter — 27 g
Action
melt
Time
2 min
Temperature
medium heat, about 175°C (350°F)
04
Bring the cream to a boil with the butter.
Products
whipping cream — 90 ml
Action
boil
Time
2 min
Temperature
medium heat, about 100°C (212°F)
05
Stir the cooked penne into the sauce.
Products
penne pasta — 85 g
Action
coat
Time
1 min
Temperature
low heat, about 135°C (275°F)
06
Stir in the Parmesan until combined.
Products
freshly grated Parmesan cheese — 20 g
Action
stir
Time
1 min
Temperature
no heat
07
Season the pasta with salt and pepper.
Products
salt — 2 g; black pepper — 0.3 g
Action
season
Time
1 min
Temperature
no heat
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