Parmesan Sauce

A simple, creamy parmesan sauce perfect for coating pasta. Based on classic white sauce technique with the starchy pasta water helping to emulsify the sauce.

Ingredients

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil and cook 1 lb of pasta until al dente. Before draining, reserve at least 2 cups of the pasta water. Drain pasta and set aside.

  2. Make the roux: While pasta is cooking, melt 2 tablespoons butter in a large skillet or saucepan over medium heat. Add 1/4 cup flour and whisk constantly to form a roux. Cook for 1-2 minutes until the raw flour smell is gone and the mixture is slightly golden.

  3. Add pasta water: Gradually add pasta water to the roux, whisking constantly to prevent lumps. Start with about 1.5 cups, whisking until smooth and incorporated.

  4. Add milk: Add 1/2 cup milk and whisk to incorporate. The sauce should start to thicken as it comes to a gentle simmer.

  5. Add parmesan: Remove from heat and add 1/2 cup parmesan cheese. Whisk until the cheese is fully melted and incorporated into the sauce.

  6. Combine with pasta: Pour the sauce over the drained al dente pasta and toss to coat evenly. If the sauce is too thick, add more reserved pasta water a little at a time until you reach your desired consistency.

  7. Serve: Serve immediately with additional parmesan cheese if desired.

Notes

Timing: Start making the sauce after the pasta water is boiling. This way everything finishes at the same time.

Consistency control: Go light when adding the initial pasta water - it's much easier to thin the sauce with more pasta water than it is to thicken it. Add the remaining pasta water gradually if needed after combining with the pasta.

Pasta water is key: The starchy pasta water helps emulsify the sauce and makes it cling to the pasta better than plain water would.

Cream option: For a richer sauce, substitute heavy cream or half-and-half for the milk.

Seasoning tip: The sauce by itself should taste slightly too salty - when you toss it with the pasta, the balance will be perfect.

Variations:

  • Add garlic (minced or powder) to the butter before making the roux
  • Stir in fresh or dried herbs (basil, parsley, oregano)
  • Add a pinch of nutmeg for classic béchamel flavor
  • Mix in cooked vegetables or proteins
  • Use different cheeses or a blend (Romano, Asiago, or Pecorino Romano)

Best pasta shapes: This sauce works well with any pasta, but especially good with shapes that hold sauce like penne, rigatoni, or shells.

Source

Earl's original recipe - a simple variation on classic white sauce technique.

Prep: 2 min Cook: 8 min Servings: 4 to 6 (enough for 1 lb pasta)