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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Tumeric Pasta Recipe

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This recipe for Creamy Tumeric Pasta, by , is from "I'll Have a Corona, Hold the Virus!" Cooking for Gigi During COVID, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom D'Amour

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound spaghetti
2 tablespoons unsalted butter
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
Salt and black pepper
Pinch of red pepper flakes
1 teaspoon ground turmeric
1/2 cup half-and-half
1 cup lightly packed freshly grated Parmesan (about 4 ounces), plus more for serving
4 tablespoons finely chopped fresh parsley or chives

Directions:
Directions:
Cook spaghetti according to package instructions. Reserve 1/2 cup pasta cooking water while draining the spaghetti. Meanwhile, melt butter in a large saucepan over medium heat. Add shallot, red pepper and garlic, season with salt and pepper and cook, stirring, until golden-brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Slowly whisk in the half-and-half then bring to a simmer. Whisk in the 1 cup Parmesan, then add the cooked spaghetti and all of the reserved pasta cooking liquid and toss to coat. Serve with chopped parsley and more Parmesan.

Number Of Servings:
Number Of Servings:
2 - 4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is meant to be a lazy meal, the kind of dish you throw together, then eat out of a big bowl while sitting on the couch. Gigi loves spaghetti. I try to vary how I serve it so she doesn't get bored. This dish tastes great, looks pretty on the plate and isn't boring.

Don't take my word on how to make spaghetti dishes, listen to the Italian cooks on TV. They all say, "finish the noodles in the saucepan......and don't skip the pasta water." This is an important step. Starchy pasta water doesn't just help thin the sauce to the right consistency, it also helps the sauce cling to the pasta better while emulsifying with the fat and cheese that we're adding. No matter what sauce you're making, a chunky marinara, a rich Bolognese or a simple carbonara, pasta water will make for a creamier texture that'll cling to the noodles. Hopefully......Gigi will cling to me later.

 

 

 

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