Finally, I pour in the heavy cream and mix everything well before adding the Parmesan cheese. Watching it combine into a luscious sauce is almost hypnotizing! Once the sauce has thickened just slightly, I drain the pasta (making sure to reserve a bit of the pasta water) and toss it into the skillet. However, I’ve learned from experience—if it seems too thick, adding a splash of the reserved pasta water can help loosen it. There’s nothing worse than dry pasta!
Pro Tips for Best Results
From my experience, I’ve learned that using a high-quality beef broth makes a significant difference. I tested it with both store-bought and homemade broth, and the homemade one takes the flavor to another level—it’s rich and complex. If you’re short on time, don’t stress about it, but if you can, use the homemade version for that extra special touch.
Another tip is to use freshly grated Parmesan cheese rather than the pre-packaged stuff. Yes, it’s a bit of extra work, but that fresh taste is so worth it. The pre-grated cheese has anti-caking agents that can dull the flavor. I once made this mistake, thinking it wouldn’t matter, and I could tell right away that the meal lacked that tangy depth.
I also encourage you not to skip the Italian seasoning. I’ve tried making it without it during a time when I thought I had an abundance of fresh herbs, but it just wasn’t the same. A pinch of Italian seasoning brings that Italian café vibe right to your dinner table!
Common Mistakes to Avoid
I made a rookie mistake the first time I made this dish—don’t forget to drain the pasta but reserve some of that starchy water. I ended up with a very dry pasta and sauce, and I had to scramble to add water at the last minute to salvage it.(See the next page below to continue…)