Beef Broth Pasta with Parmesan Recipe
User Reviews
4.3
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
381 kcal
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Course
Main Course
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Cuisine
Italian
Beef Broth Pasta with Parmesan Recipe
Description
This recipe involves simmering beef broth and cooking pasta directly in it alongside sautéed onions softened in butter and olive oil. The onions impart sweetness and depth, while the pasta gradually absorbs the warm broth in increments, allowing the flavors to infuse thoroughly and the starch to create a silky coating. This technique resembles a risotto-style cooking approach applied to pasta.
The pasta becomes al dente while retaining the broth's rich umami qualities. A final seasoning with black pepper and the addition of fresh parsley introduce brightness. Freshly grated Parmesan cheese adds a salty, creamy finish that ties the flavors together.
Served warm, this pasta pairs well with simple side dishes or can stand alone as a comforting meal. The use of beef broth turns the pasta into a savory dish without needing additional heavy sauces.
The notes mention using tubular pasta which withstands stirring without breaking, and warming the broth before adding speeds cooking, though cold broth can also be used with longer cooking time. These tips help achieve ideal texture and flavor integration.
Ingredients
- 2 ½ cups beef broth
- 1 onion
- 2 tablespoon butter
- 1 teaspoon olive oil
- 10 oz pasta - see note 1
- ⅓ cup Parmesan Cheese freshly grated
- parsley fresh
Instructions
- Pour the beef broth into a small pan and bring it to a simmer. (see note 2)
- Peel and finely chop the onion.
- In a large pan, melt the butter and olive oil together over low heat.
- Add the onion to the butter and cook, for about 5 minutes until the onion is soft.
- Add the pasta and stir it well so it is coated in the onion butter.
- Pour in about ½ cup of the beef broth and constantly stir until it has fully absorbed.
- Continue stirring and adding the beef broth, ½ cup at a time until the pasta is al dente.
- If you run out of broth then continue with boiling water.
- Remove from heat and season generously with black pepper (you shouldn't need salt)
- Serve garnished with parsley and plenty of grated parmesan.
Notes
- Use sturdy, tubular pasta shapes to prevent breaking during stirring.
- Keeping the broth warm shortens cooking time and helps pasta cook evenly.
- Cold broth can be used but will increase cooking duration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 741mg | 31% |
| Potassium | 290mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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