Parmesan Bow Tie Pasta

This is the kind of pasta you make when the fridge is nearly bare and someone’s hungry now. Boil the bow tie pasta, drain it hot, and the sauce builds right in the pot from chunks of butter and just enough milk to turn things creamy.

Grated parmesan melts into the warm butter and milk, clinging to every ruffle of the farfalle, while garlic salt and parsley flakes keep it from tasting flat. The original cook does it all to taste, which is exactly the right instinct here.

It works as a quick weeknight side next to roast chicken or a simple kid-friendly dinner on its own. One pot, almost no measuring, on the table fast.

Kitchen Tips

• Toss the butter and cheese into the pasta while it’s piping hot. The residual heat is what melts everything into a sauce, so don’t let it cool first.
• Add the milk a splash at a time. You want creamy, not soupy, and it’s easy to overshoot.
• Use freshly grated parmesan if you can. Pre-shredded is coated to prevent clumping and melts grainy rather than smooth.

Variations

• Stir in steamed peas, broccoli, or spinach to sneak in some greens.
• Add cooked chicken or crisped bacon to turn it into a full meal.
• Finish with cracked black pepper and a little lemon zest for a brighter, cacio-e-pepe-ish lift.