A rich and creamy pasta dish made with bone marrow, perfect for a comforting meal.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces pasta (fettuccine or spaghetti)
4 ounces bone marrow (from beef bones)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, add the bone marrow and olive oil. Cook for about 5 minutes, stirring occasionally, until the marrow is melted and bubbly.
Pour in the heavy cream and stir to combine. Let it simmer for about 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese and mix until melted and smooth. If the sauce is too thick, add some reserved pasta water, a little at a time, until desired consistency is reached.
Add the cooked pasta to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley.
Notes
For a lighter version, substitute half of the heavy cream with chicken or vegetable broth.