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Article: Creamy Parmesan Pasta

Creamy Parmesan Pasta

Servings: 4


  • 1 lb, spaghetti
  • 1/3 cup, il Fustino Arbequina EVOO – divided
  • 1 cup, whole milk
  • 2 tsp, freshly cracked pepper
  • 1 1/2 cups, grated parmesan
  • parsley – chopped to garnish


Bring a large pot of salted water to a boil. Once boiling add the spaghetti and cook per package instructions.

While pasta is cooking, heat 3 tbsp EVOO over medium heat and bloom the cracked pepper in the oil. (To bloom means to heat spices in hot oil or butter until fragrant.)

Lower heat to medium-low and add whole milk. Whisk to combine and add in the remaining EVOO and continue to whisk until oil is incorporated.

Once pasta is cooked, drain and add to the sauce pot. Using tongs toss the pasta until coated with sauce, add parmesan and continue to toss with the tongs until cheese is melted and incorporated.

Separate into serving plates and garnish with chopped parsley.