Creamy Parmesan Herb Pasta Sauce
I was craving some simple butter-Parmesan noodles (you know, the kind we make for our picky kids) for dinner and I got a little crazy and created something completely different than my original intent. But I think I created something really good! It just needs a little tweaking and so I joined this forum to get you guys' opinion.
I cooked spaghetti normally. In a medium sized pan, I combined 3.5 tbs butter, about 1/4 cup whipping cream, 1/3 cup grated Parmesan cheese, one tsp of parsley, a 1/2 teaspoon each of oregano and basil, and 1/8 tsp garlic powder. I heated it until it was a smooth creamy sauce, and that was it! The flavor was pretty darn good! I am not an experienced "cook" by any stretch of the imagination so I was quite pleasantly surprised at what i had accidentally created.
It still needs some tweaking however. My biggest question is about the texture, which was not great. It was not gritty but so it was so thick that it was kind of, pasty I guess, for lack of a better word. I suspect this may be because I didn't put enough cream to balance out all that Parmesan cheese. But I'm not sure if I want to add more cream, because I really liked how thick it was - it stuck to the noodles perfectly.
Does anyone have any suggestions on how to fix the texture thing without changing the flavor? Thank you so much for taking the time to read my post. I would be incredibly appreciative to anyone that responds.
Have a great weekend!