Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Add
Water (1.9 L)
and
Salt (9 g)
in medium saucepot over high heat.
Step 2
Tear
American Cheese Slices (4)
into pieces; set aside.
Step 3
Slice
French Baby Carrots (6)
into 3 equal diagonal pieces per carrot.
Step 4
Add pipette
Pipette Pasta (170 g)
to boiling water and cook for 12 to 14 minutes until tender.
Step 5
Drain pasta into a colander and place back into saucepot.
Step 6
Meanwhile, in a small sauté pan over medium-high heat add
Oil (10 mL)
, carrots,
Ground Black Pepper (1 pinch)
, and
Salt (3 g)
. Cook for 2 minutes.
Step 7
Add
Water (30 mL)
to the pan, cover and cook for 5 minutes until tender.
Step 8
Finish with
Unsalted Butter (15 g)
and
Honey (to taste)
; toss and keep warm.
Step 9
Return the saucepot with the pasta over low heat. Add the remaining
Unsalted Butter (5 g)
,
Parmesan Cheese (20 g)
, and
Whipping Cream (120 mL)
. Cook for 3 to 5 minutes, stirring occasionally.
Step 10
Cook pasta in sauce until completely melted pasta and sauce coats pasta. Scoop the cheesy pasta into a bowl.
Step 11
Place glazed carrots on the side. Dig in and enjoy!
