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Penne in Parmesan Cream Sauce

Penne in Parmesan Cream SauceThis dish is extremely easy, yet tastes like a lot of effort went into preparing it.

Recipe Ingredients:

12 ounces mini or regular penne pasta (or other pasta such as rotini or gemelli)
6 tablespoons butter
1 1/2 cups heavy whipping cream
3/4 cup freshly grated Parmesan cheese
Kosher or sea salt and freshly ground pepper to taste

Cooking Directions:

  1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain and set aside.
  2. Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil. Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined. Season with salt and pepper, as desired and serve.

Makes 8 servings.


  • The success of the sauce in this recipe depends entirely on the use of freshly grated Parmesan cheese. Do not use the canned variety as it will not melt properly.
  • Cream sauces, like this one, will "break" (the cream and butter separates) when reheated. No worries, simply add a small amount of cream after reheating and stir to combine to "mend" the sauce.

Nutritional Information Per Serving (1/8 of recipe): 345.9 calories; 51% calories from fat; 19.6g total fat; 61.8mg cholesterol; 213.2mg sodium; 31.1mg potassium; 32.1g carbohydrates; 1.5g fiber; 0.1g sugar; 30.6g net carbs; 9.5g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.