Q1: What is the absolute, number one secret to a creamy, not clumpy or grainy, cheese sauce?

There are two main secrets! First, you must use a block of high-quality Parmesan cheese that you grate yourself . Pre-shredded cheeses are coated in anti-caking agents that will make your sauce grainy. Second, be sure to add your cheese to the sauce over a very low heat , or even off the heat completely. High heat is the number one culprit that will cause the proteins in the cheese to seize up and become clumpy.

Q2: Can I make this pasta dish ahead of time for a party?

This is one of the few pasta dishes that is at its absolute best when it is made and served immediately . Because the sauce is a delicate emulsion of cream, cheese, starch, and water, it does not hold or reheat particularly well and can become clumpy or oily.

Q3: Can I make this recipe with a different kind of pasta?

Yes, absolutely! While the cavatappi is a fantastic choice, this delicious and hearty sauce is also absolutely fantastic with other sturdy pasta shapes, like penne, rigatoni, or farfalle (bow-tie pasta) .

Q4: Can I add a protein to this dish?

Of course! To make this a heartier, non-vegetarian meal, you can stir in about 1 to 2 cups of your favorite cooked protein at the very end, along with the peas. Some fantastic options include shredded rotisserie chicken, some crispy, crumbled bacon or prosciutto, or some sautéed shrimp .

Q5: What is the difference between heavy cream and whipping cream?

The main difference is the milk fat content. Heavy cream has a slightly higher fat content (usually around 36%) than whipping cream (around 30-35%). For a rich, stable, and decadent sauce like this one, heavy cream is the highly recommended choice.

Creamy Cavatappi Pasta (A 20-Minute Recipe!)

Cavatappi Pasta (A 20-Minute Recipe!)

A quick and easy recipe for a rich and creamy cavatappi pasta dish, perfect for a weeknight dinner. This simple meal features a velvety sauce made by simmering heavy cream with sautéed garlic, then emulsifying it with finely grated Parmesan cheese and a splash of bright, fresh lemon juice. The al dente cavatappi pasta is tossed directly in the sauce, along with some of the starchy pasta water, to create a luxurious coating. The recipe also includes an option to add frozen peas for a touch of sweetness and color.

Author: Grace

Ingredients

8 ounces cavatappi pasta
1 tablespoon unsalted butter
2 cloves garlic, minced
3/4 cup heavy cream
1/2 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon finely ground black pepper
1/2 cup finely grated Parmesan cheese, plus more for garnish
1 tablespoon fresh lemon juice
1 cup frozen peas (optional)

Instructions

Bring a large pot of generously salted water to a boil. Add the cavatappi pasta and cook until just short of al dente, according to the package directions.
While the pasta is cooking, make the sauce. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant but not browned.
Slowly stir in the heavy cream and season with salt and pepper. Bring the sauce to a simmer and cook, stirring, for about 3 minutes until it has slightly thickened.
Reduce the heat to low. Add the Parmesan cheese a little at a time, stirring until each addition is melted and the sauce is smooth.
Stir in the lemon juice. Keep the sauce on the lowest possible heat.
(Final assembly steps inferred as they were missing from the article)
Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the pasta.
Add the hot, drained pasta and the optional frozen peas to the skillet with the cream sauce.
Toss everything together, adding a splash of the reserved pasta water as needed to thin the sauce to a silky, clinging consistency.
Serve immediately, garnished with more grated Parmesan cheese.

Notes

This is a very fast one-pan sauce that comes together in the time it takes to boil the pasta.
Reserving the starchy pasta water is a crucial step; it helps the cheese sauce emulsify and cling to the noodles for a perfectly creamy texture.
It is important to cook the garlic gently without browning it, and to add the cheese over very low heat to prevent the sauce from becoming grainy or separating.

Find it online: https://www.eatswithsoul.com/creamy-cavatappi-pasta/