Include in Print View:

Pasta Soup

Pasta Soup recipe image
This rich and comforting pasta dish transforms simple ingredients into a luxurious meal. Combining tender pasta with a velvety sauce made from heavy cream, egg yolks, and sharp cheddar cheese, it offers a deeply savory flavor profile. The butter adds a smooth finish, while the Parmesan provides a salty, nutty depth. Perfect for a cozy weeknight dinner or a hearty vegetarian main, this recipe comes together quickly using pantry staples. It&# 226;ÂÂs a satisfying comfort food that feels indulgent yet is straightforward to prepare. Serve hot for the best texture and flavor.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 1380.7
Dietary: Vegetarian
Description
This rich and comforting pasta dish transforms simple ingredients into a luxurious meal. Combining tender pasta with a velvety sauce made from heavy cream, egg yolks, and sharp cheddar cheese, it offers a deeply savory flavor profile. The butter adds a smooth finish, while the Parmesan provides a salty, nutty depth. Perfect for a cozy weeknight dinner or a hearty vegetarian main, this recipe comes together quickly using pantry staples. It&# 226;ÂÂs a satisfying comfort food that feels indulgent yet is straightforward to prepare. Serve hot for the best texture and flavor.
Ingredients
  • 4 Cups pasta
  • 1 cup Heavy cream
  • 2 Egg yolks
  • 5 Ounces grated sharp cheddar cheese
  • 2 Tablesps butter (1/4 stick)
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  2. 2
    Reserve about 1 cup of the pasta cooking water before draining the pasta.
  3. 3
    In a large skillet or saucepan, melt the butter over medium heat.
  4. 4
    Add the heavy cream to the melted butter and bring to a gentle simmer, do not boil vigorously.
  5. 5
    In a small bowl, whisk the egg yolks with the grated sharp cheddar cheese and Parmesan cheese until smooth.
  6. 6
    Remove the cream mixture from heat and let it cool for 1 minute to prevent scrambling the eggs.
  7. 7
    Slowly whisk the cheese and egg mixture into the warm cream base until fully combined and creamy.
  8. 8
    Add the drained pasta to the sauce and toss gently to coat.
  9. 9
    If the sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency is reached.
  10. 10
    Season with freshly ground black pepper and salt to taste, then serve immediately.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 1380.7kcal
% Daily Value *
Total Fat 106.0g164%
Saturated Fat 65.4g328%
Cholesterol 294.8mg99%
Sodium 1105.5mg47%
Total Carbohydrate 63.2g22%
Dietary Fiber 4.3g18%
Sugars 3.4g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.

Substitutions: You can substitute whole milk for half of the heavy cream for a lighter version, though it will be less rich. Sharp cheddar can be replaced with Gruyère or Pecorino Romano for different flavor notes.

Tips: Ensure the cream is off the heat and slightly cooled before adding the egg mixture to avoid curdling. Stir constantly while combining the eggs and cheese.

Variations: Add cooked bacon, sautéed mushrooms, or steamed broccoli for extra texture and nutrition.

Keywords: pasta, cream, cheese, cheddar, butter, egg, yolks, parmesan, vegetarian, comfort, italian, main, dinner, easy, rich, saucy, broth, pepper
Read it online: https://www.chefs-mate.com/recipe/pasta-soup-8/