Sunday, October 26, 2014

Romano Noodles

There's a first time for everything and mine was grating garlic.  I've crushed it, minced it, baked it...but I had never grated it with the same cheese grater that I used with the Romano cheese.  It's a fast way to get the garlic into small pieces perfect for sauces.  




Romano Noodles

8 oz cream cheese
1/4 cup butter
1 tbsp parsley
1/8 tsp crushed red pepper flakes
1 clove garlic, grated
3/4 cup Romano cheese, grated
1/2 cup pasta water

Combine the cream cheese and butter in a large saucepan.  Add in garlic, red pepper flakes, parsley and Romano cheese.  Cook 8 oz of pasta.  I used linguine.  When it's cooked al dente, remove 1/2 cup of the water for the sauce and drain the remainder.  Stir the sauce and add in the pasta.  Toss until coated and turn into a large serving bowl.  Top with a tablespoon or two of additional grated Romano cheese.