How to add creamy taste and consistency to pasta dish with cheese?
I enjoy a plate of pasta every now and then, so yesterday, I made a large pot of pasta combining penne noodles, shrimp, scallops, garden-fresh zuccini squash, cheese, and seasoning.
Everything turned out great, but one thing seemed missing to me. Whenever I have a dish of pasta with cheese in a restaurant, the cheese sauce usually has a very rich, creamy taste and consistency that I found missing in the dish that I prepared.
How can I add a rich, creamy taste and consistency to pasta dishes?
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This is going to sound a little facetious, but a good way to add creaminess is... Add cream.
If you want something a little lighter, you can use a few egg yolks, tempered and whisked with hot pasta water and mixed through the pasta with the rest of the ingredients. This, along with plenty of parmesan, is the basic method for carbonara.
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