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10 minutes
15 minutes
25 minutes
- 1 (16 ounce) package mostaccioli
- 1 cup heavy cream
- 0.5 cup butter
- 0.5 cup grated Parmesan cheese
- 1 cup chopped fresh parsley
- 0.25 teaspoon freshly ground black pepper
- 0.125 teaspoon garlic powder
- Bring a generously salted pot of water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta.
- In a Dutch oven or large, heavy saucepan over medium heat, melt butter together with heavy cream. Stir occasionally until the butter has completely melted, being careful not to let it boil. Add Parmesan cheese, parsley, salt, pepper, and garlic powder. Mix with cooked pasta and serve right away.
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