Cavatappi Recipe
Make Cavatappi Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Base
Creamy Sauce
Add-ins & Finish
Method
Pasta & Prep
- 1
Bring water to boil
In a large pot, bring 4 cups of water and 1 tablespoon kosher salt to a rolling boil over high heat.
- 2
Cook pasta
Add 12 oz cavatappi to the boiling water and cook uncovered, stirring occasionally, until al dente according to package instructions (typically 8–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.
Make the Creamy Sauce
- 3
Sweat garlic
While the pasta cooks, heat 2 tablespoons unsalted butter and 1 teaspoon olive oil in a large wide skillet over medium heat. Add 3 minced garlic cloves and cook, stirring, until fragrant and just starting to color, about 30–45 seconds. Do not let it burn.
- 4
- 5
Add dairy
Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Continue whisking until smooth and beginning to thicken, about 3–4 minutes over medium heat.
- 6
Season and thicken
Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon ground black pepper, 1/8 teaspoon freshly grated nutmeg (optional), and 1/2 teaspoon salt. Simmer gently for 2–3 minutes until the sauce coats the back of a spoon. If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency.
- 7
Add cheese
Reduce heat to low and stir in 1 cup freshly grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with more salt or pepper if needed.
Combine & Finish
- 8
Add vegetables and protein
If using, add 4 chopped cooked bacon slices to the sauce and stir to warm through. Add 1 cup halved cherry tomatoes and 2 packed cups baby spinach to the skillet. Stir until the spinach wilts and the tomatoes warm, about 1–2 minutes.
- 9
Toss with pasta
Add the drained cavatappi to the skillet with the sauce. Toss or stir gently to coat the pasta evenly. If the sauce is too thick, add reserved pasta water 2–3 tablespoons at a time until the sauce reaches a silky consistency and clings to the cavatappi.
- 10
Brighten and serve
Remove from heat. Stir in 1 teaspoon lemon zest, 1/4 cup thinly sliced fresh basil, and 1/4 teaspoon red pepper flakes. Taste and adjust for salt and pepper. Divide among plates and sprinkle extra Parmesan (about 1/4 cup) on top before serving.
