Creamy orzo with mushrooms is a comforting and flavorful dish that makes a perfect side or even a main course for a cozy dinner. The small, rice-like orzo pasta is paired with earthy mushrooms in a luscious, creamy sauce that’s rich in flavor yet light enough for a satisfying meal. This dish is quick to prepare, requiring just a few ingredients, and is ideal for anyone who loves pasta with a touch of elegance.
To begin, fresh mushrooms – such as cremini, button, or a combination of wild mushrooms – are sliced and sautéed in butter or olive oil. Garlic is added for aromatic depth, followed by a splash of white wine or vegetable broth to deglaze the pan. This step helps to release the caramelized bits from the bottom of the pan, infusing the mushrooms with rich flavors.
Next, the orzo is cooked in a separate pot, boiling until al dente, and then drained. In the same pan used for the mushrooms, heavy cream is added, creating a silky, smooth sauce. Parmesan cheese is stirred in to thicken the sauce slightly and to add a nutty, savory finish. The cooked orzo is then added to the pan with the mushrooms and cream, and the two are tossed together until the orzo is fully coated in the creamy sauce.
To bring a little brightness to the dish, a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or thyme can be added before serving. This not only adds a fresh flavor but also enhances the earthy richness of the mushrooms.
Creamy orzo with mushrooms is versatile and pairs well with grilled meats, roasted chicken, or even as a stand-alone dish for vegetarians. It’s perfect for a family dinner or a dinner party and is sure to be a crowd-pleaser with its indulgent, comforting flavors. Whether you’re serving it as a side or making it the star of the show, this dish brings the warmth and richness of creamy pasta and mushrooms into every bite.
Ingredients
- 1 cup orzo pasta preferably whole wheat
- 2 tablespoons olive oil extra virgin recommended
- 8 ounces mushrooms sliced
- 1 clove garlic minced
- 1/2 cup parmesan cheese grated
- 1/4 cup heavy cream
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Cook the orzo in a pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned, about 5-7 minutes.
- Add garlic to the skillet and sauté for about 1 minute until fragrant.
- Stir in the cooked orzo, grated parmesan, heavy cream, salt, and pepper. Mix until the orzo is well coated and the cheese has melted.
- Serve hot, garnished with extra parmesan cheese and freshly ground black pepper, if desired.
Not bad, but why use so much cream? Can we make it healthier without losing flavor? Just a thought.
I don’t know, it kinda turned out bland for me. I think it could use some more spices or something.
This was delicious! The creamy flavor of the orzo with the mushrooms was spot on. My family loved it!
Orzo? Never heard of it. I used rice instead. Didn’t taste bad.
This was easy and actually kinda fancy for how little effort. My picky kid ate it (major win). Would 100% make again.
The measurements are confusing me a bit—like, is 1/4 cup cream enough? I ended up adding more and it was better. Still, would recommend adjusting as you go.
Not gonna lie, I thought 1/4 cup cream was too little too. I doubled it and it came out way creamier. I think “adjust to taste” should be in the ingredient list.
I’ve made this and 1/4 cup cream honestly felt right for me—thickness depends on how much parmesan you add and how well the orzo drains. Adding extra works though!
It was okay… I thought it would have more flavor. Maybe some herbs would help?
Flavor? It’s cream sauce, how much flavor do you want? Just add hot sauce or something if you need it spicier.
I totally get what you mean! A few sprigs of thyme or rosemary could really elevate the dish. I tried adding some basil last time, and it worked wonders!
Simple ingredients, but wow. I added some fresh spinach too, made it healthierr. Yum!
My mom makes this with regular pasta, is orzo really better? I’ll try it anyway. LOL
Orzo is super tasty! It gives a creamier texture. Trust me, give it a shot! 😋
Not bad. I’m not sure if my mushrooms were cooked long enough though, because they still had some water. Tasted okay, just not as browned as the picture in my head.
Totally get that—mushrooms hold onto water if they don’t get enough heat/time. Next time try a hotter pan and don’t crowd them; you want them to cook until most of the liquid cooks off before you add the garlic. Also whole wheat orzo can absorb a bit more, so browning helps the whole dish taste “creamier” instead of watery.
Not bad, but next time I’ll leave out the mushrooms. They ruin everything, I swear.
I get it! Mushrooms can be hit or miss. Maybe try spinach instead? It’s delish!
What is orzo? Never heard of it. Can I just use rice? 🤔 ⭐⭐
My sauce split a little (I think my cream was too cold). I whisked it back together and it was fine, but yeah, watch the heat when melting the cheese.
Good catch—cheese + cold cream is basically a sauce-splitting gremlin 😅 Next time just warm the cream a bit before adding. Glad you whisked it back!
Orzo with mushrooms sounds nice, but 1 cup orzo + only 1/4 cup heavy cream feels like it might be dry. Mine was almost dry even with extra cheese. Maybe my mushrooms were too watery.
This dish is a game changer! So creamy and delicious. My family loved it!
This recipe is amazing! So creamy and flavorful. Definitely a keeper! 😊
I really didn’t understand the point of this recipe 🤷🏽♀️. How do you eat orzo? ⭐
This was absolutely delicious! The creaminess with the mushrooms is perfect!
Orzo cooks faster than you think—mine went from al dente to just a tad soft. Still, the creamy mushroom sauce saved it.
This was absolutely amazing! The creaminess of the orzo with mushrooms is just perfect.
Can’t believe how easy this was to make! I’m not a chef, but I nailed it!
The garlic part is spot on. I might even throw in thyme next time. Whole wheat orzo worked fine, just takes a tiny bit longer to get al dente.
Agreed on the garlic—mine always smells amazing after that quick sauté. I like tossing in thyme too; it makes it taste more “restaurant-y.” Whole wheat orzo definitely needs the extra minute or two for that al dente bite.
This is a legit weeknight meal. I added thyme and a pinch of chili flakes because I always do, and it took it to another level. Really satisfying.
This is honestly the best thing I’ve made all month! Will definitely make again.
So good but i would add more garlic next time. Also the measurements are simple, love that. 😅
Totally agree—garlic is one of those “more is more” ingredients. 😄 Glad the measurements felt simple!
Maybe 1 clove is a bit conservative… i think i’d do like 2 cloves next time too. Also whole wheat orzo works? might change the taste.
Orzo pasta? Is that like rice? 🤔
Super easy to make! Even I could do it and I’m not great in the kitchen. Thanks!
So creamy and rich! My kids devoured it, and that’s rare! Thanks for sharing! ⭐⭐⭐⭐⭐
Sounds delicious! I’d love to try this for my picky eaters too. Maybe add some spinach? 🥬
Easy peasy and sooo creamy! My kids loved it. Will make again for sure!
Easy? I don’t know about that, mine turned out mushy. 🤔
I’m glad your kids loved it! It’s a hit at my house too. 😊
I can’t eat dairy. Any substitutes for the cheese and cream? 🤷♀️
Super easy to make but mine turned out kinda bland. Needs more flavor, maybe some herbs?
This dish was amazing! The flavors just balanced so well together. I loved it!
I’m glad you loved it! The mushrooms really do add a great depth of flavor. 😊
Honestly, orzo feels fancy for basically being pasta with a different name lol. This recipe delivers. Parmesan melted nicely and it tasted restaurant-y.
Pretty good, but mine turned a little thick when it cooled. Next time I’ll reserve a bit of pasta water to loosen it. Still tasty though.
Ooh good call on reserving pasta water—that starch really helps make it silky again once it cools. Glad it was still tasty though!
Hmm thick after cooling? I’ve had that happen with creamy pasta. Next time maybe add more cream or just a splash of milk at the end. Pasta water sounds smart too.
Eh, it was alright. My kids wouldn’t eat it, so I won’t make again.
Ugh, my kids are picky too! But I just add more cheese next time. It always works for mine 🙂
I’m sorry to hear that! My kids loved it. Maybe it was just the mushrooms they didn’t like?
Orzo is weird (to me) but this recipe makes it make sense. I did garlic for 2 minutes instead of 1 ’cause I like it stronger—turns out ok.
Honestly I get you—orzo *is* a little weird at first, but that creamy mushroom + parmesan combo makes it totally make sense. Also doubling the garlic time is a bold move… glad it turned out ok!
I followed it, but the garlic burned slightly because my pan runs hot. The rest was good, just a little bitter. Oops.
I like orzo but I done changed it up a bit, I used rice instead! Still good, just sayin’.
Rice instead of orzo? Hmmm, I guess that’s creative but orzo gives a nice texture. Glad it worked out for you!
The flavor was good, but I found it a bit salty. I used parmesan that was pretty salty already, so I’d suggest tasting first before adding extra salt.
I found it a bit too salty for my taste. Maybe use less salt next time?
Made this tonight—super comforting. The mushrooms browned nicely and the creamy parmesan sauce clung to the orzo perfectly. Whole wheat orzo worked great too. 10/10 comfort food.
DE-LICIOUS! I was surprised how good it was.
Ehh, I’m not convinced. It tasted kind of heavy and the mushrooms felt like they disappeared. Also, I think 1 clove of garlic is too little—mine needed more kick.
My first attempt was kinda bland until I salted more at the end. Also, I used regular olive oil and it wasn’t as good. But with proper seasoning? Pretty tasty.
Orzo? Never heard of it before! Is it like rice? 🤔
I followed the recipe but it came out kinda dry. Any tips?
I dunno, mine was kinda mushy. Maybe ya cooked it too long or somethin?
You might wanna try adding a bit more cream or maybe a splash of broth while cooking to keep it moist. It can help with dryness for sure!
Seems pretty simple but like, where’s the flavor? I added some chicken and it still felt kinda bland.
Maybe try adding some herbs or spices like thyme or paprika? It could help with the flavor!
Why don’t you just use reg pasta?? Orzo is weird and not pasta. Never had mushrooms b4.
Yum! This recipe is a keeper! I added spinach to it for extra color. 🙂
The instructions are straightforward, and the orzo texture turned out al dente. Parmesan + cream melted nicely. 8 oz mushrooms felt like the perfect amount.
I don’t usually cook pasta like this but it was easy. The cream and parmesan melted into a nice sauce. I’d make it again!
It turned out too oily for my taste. I guess I should’ve used less oil?
I followed it pretty closely but mine felt a tad thick—like it needed more liquid. Maybe my cream was older? Still tasted good though.
That makes sense—whole wheat orzo can sometimes drink up more liquid than expected. If your cream was thicker/older, it could definitely make the sauce feel heavier. Next time, try adding a splash of pasta water (or a tablespoon or two more cream/broth) while stirring until it loosens up.
Very tasty, but I think 1 clove of garlic might be a bit mild. Next time I’ll use 2 (or add garlic powder) because I love garlic. Sauce was still great.
Not gonna lie, I accidentally forgot to salt the pasta water at first. Still edible, but it needed more seasoning at the end.
Creamy? More like goopy! Not my thing. 🍝
Yum!! My kids loved it. They usually hate mushrooms but I guess they liked this time. Thanks for sharing!
I dunno, mushrooms are kinda gross. But if your kids liked it, guess it’s good? Maybe I’ll try.
So glad to hear your kids liked it! Mushrooms can be a tough sell sometimes. What else do you usually cook for them?
Could use more mushrooms. I know it says 8 ounces, but I like a lot—so I doubled and it was much better in my opinion.
Totally agree—8 ounces feels light for something that’s basically mushroom-forward. I usually go closer to 12–16 oz and it still works great.
Maybe I’m wrong, but I doubled mushrooms once and it turned a bit watery for me. I’d try cooking them longer to really brown first or use less cream.
I added some spinach and it was a hit! Great flavor.
This recipe is absolutely delicious! I love mushrooms and this orzo dish is a new favorite! ⭐⭐⭐⭐⭐
Needed more salt! This dish should be taste like explosion, but it was kind of flat.
I totally agree! A bit more salt would’ve given it that pop! Next time, I’ll pile it on.
Made this tonight and it was surprisingly rich for how simple it is. The mushrooms browned nicely and the cream/parmesan sauce clung to the orzo perfectly. Will definitely repeat.
Good flavor, but I had to add a splash of pasta water because the sauce felt a little thick right away. Next time I’ll tweak that—still worth it.
So glad you liked the flavor! Pasta water is a great fix—cream sauces usually loosen up nicely once you stir it in. 😄
Huh, I didn’t think it’d be thick that fast. Maybe the mushrooms released water? Or maybe I’m using less cheese/cream than you. Either way, pasta water makes sense.
This recipe is so easy and delicious! My family loved it.
I tried it but it turned out a bit bland for my taste. Maybe I’ll add more spices next time.
I totally get that! Adding some herbs or chili flakes could really amp up the flavor! 🌶️
Bland? I think it’s just right! But everyone likes different things, I guess.
Yummy! I used white mushrooms and it was delish. My kids loved it too!
Easy to make but I was expecting more flavor. The mushrooms didn’t do much for me. 😕
Mushrooms can be hit or miss. Try using a different type next time, like shiitake or portobello! 🍄
I totally get you! I thought it could use more spices too. Maybe add some thyme or a dash of cayenne next time? 🌶️
I was skeptical about only 1 clove of garlic, but nah it was fine. Next time I’ll add a pinch of chili flakes though.
I’m picky about cream sauces and this one impressed me. Parmesan melted smoothly, no grainy texture. Would 100% make again.
Super creamy and cozy! The mushrooms browned perfectly, and the garlic smell is unreal. I added a splash more cream just because… no regrets.
Yes!! That garlic + browned mushrooms combo is everything. I love the “no regrets” extra cream idea—this dish really can handle it 😄
Not bad at all, but I think 1 clove garlic is too little. I ended up using like 2 because the flavor needed more punch. Also I forgot to garnish and it was still fine.
Totally agree—1 clove can be pretty mild depending on the garlic. 2 makes sense if you want more punch. Glad it still worked even without garnish!
Yum! Perfect comfort food for rainy days! Will make again for sure. ⭐⭐⭐⭐⭐
Ehh, not as good as I thought it would be. My husband said it was boring.
I thought it was delish! Maybe you just need to spice it up a bit more? 😀
Followed it exactly and it was a hit at dinner! Even my picky son loved it! 😍
I’m not sure about the combo. Mushrooms can be weird sometimes 😅.
I’m not a fan of mushrooms, but the kids loved it. I guess it’s a win for them!
Not sure why people love this so much, mushrooms can be like eating dirt. Yuck! ⭐⭐
Really liked this! I added some spinach and it worked well. Thanks for sharing!
Where’s the meat? I was expecting some kinda protein in it…
Eh, it was okay. I thought it would be creamier. Needs more flavor.
Easy and quick! Cooks in no time, and likes it simple! ⭐⭐⭐⭐⭐
This tasted bland for me. I followed the salt/pepper amounts exactly. Maybe my parmesan was not salty enough? Gonna try adding more pepper next time.
Hmm I had the same issue once. I think whole wheat orzo + not enough browning on the mushrooms = kinda dull. Next time try salting the water more and cook the mushrooms longer till they’re really dark, then add garlic.
That’s frustrating! If you followed the salt/pepper exactly, it could definitely be the parmesan—some brands are way saltier than others. I usually start with a little extra parmesan *and* a pinch more salt at the end, plus fresh pepper.
Delicious! I added some spinach and it was a hit! Highly recommend!
I subbed the heavy cream with coconut milk for a dairy-free version. It was nice, still creamy! Hope it helps others! ⭐⭐⭐⭐
Is orzo the same as rice? I got confused. But it turned out fine anyways.
Not gonna lie, I thought orzo would be bland, but the parmesan + mushroom browned bits saved it. Will make again.
Totally agree—parmesan + those browned mushroom bits make it way more flavorful than you’d expect from orzo. Making this again soon too!
Honestly? It’s kinda basic. Like, creamy pasta with mushrooms—cool, but where’s the wow factor. I’d add chili flakes or something.
Made this tonight—so creamy without being heavy. The mushrooms browning step is key. I used half-and-half and it still worked.
I tried this but mine was a little too thick? I think I cooked the orzo too long, and maybe I should’ve used more cream or even a splash of pasta water. Still tasty tho.
Yesss! The browning is totally the difference. I did the same—half-and-half on hand—and it still came out creamy. Will make again.
Tasted good, but I substituted the heavy cream with almond milk because I’m lactose intolerant. It didn’t turn out the same!
Pretty tasty and not too hard. I used a little less cream and added a squeeze of lemon at the end (don’t know if that’s “correct” but it brightened it). Would definitely make again.
Love this! I’m a big fan of adding a tiny squeeze of lemon to creamy pastas—totally makes sense to “brighten” it. I might try it next time too. Thanks for sharing!
Sounds good, but I’m confused—if the instructions say heavy cream at 1/4 cup, won’t using less make it less creamy? Also do you add the lemon while it’s still cooking or just after? I tried lemon in sauce once and it turned kinda weird.
I followed the steps but mine turned out kinda thick and clumpy? I think I didn’t reserve any pasta water. Still good though—next time I’ll loosen it up.
Eh, it was okay. A bit too rich for my taste. Couldve used less cheese.
5 stars for sure! Super quick and perfect for a weeknight dinner. Will make again!
Whole wheat orzo can be weird sometimes. Mine cooked fast and got a little soft, but the sauce was tasty. Texture was the only letdown.
I’m skeptical about orzo being “whole wheat” because it can be kinda chewy… but honestly it worked. Would be even better with some thyme maybe.
I’m skeptical of “creamy” without saying how much it reduces. My mushrooms released a lot of water and it turned soupy. Taste was okay though.
The instructions are straight forward but I think 8 oz mushrooms disappeared way fast in my pan. Could’ve used more. Still delicious, just a little mushroom-light.
I totally get that—8 oz can vanish if your pan runs hot or the mushrooms are really watery. Next time I’d do like 12 oz or cook in a bigger skillet so they brown instead of steaming.
Hmm maybe your mushrooms were thicker? I always find 8 oz is about right, but only if you don’t overcrowd the pan. Did you leave space so they can brown?
Made this tonight—super cozy. The mushrooms browned nicely and the garlic smell was legit. I added a splash more cream because I like it saucier, and it was perfect.
This was way too salty for me, ugh. I think I put too much salt in, but worried about the taste. ⭐
I don’t usually cook with heavy cream, but I tried it. It’s really creamy—like almost velvety—and the parmesan makes it. 10/10 comfort food.
This is the kind of recipe I can throw together after work. Minimal ingredients, maximum satisfaction. Added a pinch of nutmeg at the end and it was great.
Wow! This was fantastic! So creamy and delicious, my family loved it. Will definitely make again!
I didn’t like it! The flavors were pretty bland for my taste. Had to add a ton of hot sauce to finish it.
5-7 minutes for mushrooms felt short—mine were still watery until I waited closer to 10-12. Once browned it improved a lot. Good recipe, just adjust timing.
I tried this but used regular pasta instead of orzo because I couldn’t find any. It was still good! Just a bit different, I guess. ⭐⭐⭐
I love orzo but I’m skeptical about heavy cream + parmesan not separating. Mine stayed fine though, so maybe I just didn’t rush it. Texture was creamy and comforting.
Really good flavor. I added a squeeze of lemon at the end and it popped. Would totally make again for weeknights.
Not bad, but my orzo clumped a little after mixing. I might not have drained it enough. Still tasted good though.
Wow, this is so easy to make! I added some spinach and it was great! Perfect for a quick dinner.
Glad you liked it! Spinach sounds like a great addition for some extra nutrients.
Question: do you drain the orzo and then just dump it in? I did that and it was fine, but I feel like adding a bit of the cooking water would help the sauce come together better.
This was a solid weeknight dinner. Whole wheat orzo worked fine, but I think next time I’ll use a little less cream—it got a bit rich for me.
Pretty solid weeknight meal. I used regular orzo (didn’t have whole wheat) and it still worked. Next time I’ll use a bit more pepper because I like it punchy.
This orzo recipe is absolutely delicious! The creamy texture is to die for. Will definitely make it again!
Meh. The mushrooms were great, but the sauce felt kinda thin. Also I used pre-grated parm (oops) so maybe that’s on me.
My wife said it tastes like “grown-up mac and cheese.” I like that description 😂 Also, quick dinner = win.
I don’t get why people like orzo—looks like rice and tastes like pasta, lol. That said, the mushroom garlic combo was actually great.
This is okay. Kinda bland for me—shoulda added more pepper or maybe some herbs. Still ate it all though lol.
I liked the flavor, but I had to add a splash more cream/water because it thickened up fast once I stirred in the parmesan. Still tasty though—garlic + mushrooms is a winning combo.
Yeah mine did that too—the parmesan can get clumpy fast if the sauce is already thick. I usually splash in a little pasta water first, then add the cream/parmesan gradually. Glad you still liked it!
Honestly, this tastes fancy for how simple it is. I threw in some spinach at the end and it turned into a whole meal.
I messed it up. Used brown rice instead of orzo. Tasted weird. 😂
Too much cheese for my liking 😕. I’ll cut back next time.
Honestly surprised how good this tasted with whole wheat orzo. I added a tiny splash of pasta water at the end to loosen it and wow—restaurant vibes.
That’s awesome to hear! Whole wheat orzo can be a little trickier, but the pasta water splash makes total sense—helps it turn glossy and creamy instead of thick.
Made this tonight—so cozy. The mushrooms browned perfectly and the cream/parmesan sauce clung to the orzo really well. I added a pinch of thyme and it tasted even better.
Wait—heavy cream AND parmesan? Sounds like it could be too rich. It was rich, but I actually liked it. Next time I’ll reduce cream slightly and add more pepper.
This tastes restaurant-y. I did whole wheat orzo like the recipe says and it held up well. My picky kid went back for seconds.
Yasss! Just made this for dinner and I’m so full! Will share with my friends! 😍
Not bad, but I think it’s missing something. The garlic flavor was mild, and the dish felt a bit rich without a bright note. A squeeze of lemon might fix it.
Made this tonight and it was super comforting. The mushroom browning step is key—mine smelled amazing. Creamy without being too heavy. Would absolutely make again.
I found it way too oily and the mushrooms overcooked. I think it needs some veggies or something. Not a fan.
Decent, though mine got a little thick right away. I probably cooked the mushrooms with too much heat and evaporated my cream. Still ate it all 😅
4 out of 5, could be better with more garlic! But I really liked it overall. Will repeat!
I completely agree! More garlic would make it even more flavorful. Glad you enjoyed it!
Creamy, but mine got kinda thick and sticky after a few minutes. I think I should’ve added a splash of pasta water when mixing.
I’m skeptical about the “whole wheat” orzo—mine got a little chewy. Next time I’ll do regular orzo. Other than that, pretty good and easy.
Totally get that—whole wheat orzo can turn chewy if it’s even a little overcooked. I’ve found that pulling it a minute early helps a lot, then letting it just warm through in the sauce.
Not bad! I used pre-sliced mushrooms and they released a lot of water, so browning took longer than 7 minutes. Once it reduced, it turned creamy and delicious.
So cozy and creamy! The mushrooms really taste “restaurant-y” and the parmesan + cream combo clings to the orzo perfectly. I used baby bella and it was gone fast.
Not bad for a quick dinner. I accidentally used milk instead of heavy cream (oops), but it still turned out edible. Next time I’ll do it right 😅
I don’t get why people love creamy pasta without adding herbs. It needs thyme or something. I added parsley and it instantly improved.
I followed the steps exactly and it came out bland. More pepper helped a lot, but I still felt like it needed more salt or maybe thyme?
Pretty easy weeknight meal. I used regular orzo and it still worked. Next time I might add a squeeze of lemon to brighten it up.
I followed it mostly, but my sauce got a little thick too fast. I had to splash in a spoon of pasta water to loosen it. Otherwise flavor was great!
This came out super creamy and the mushroom flavor is on point. I added a little extra parmesan and it really made it restaurant-y.
Made this tonight and it was so comforting. The mushrooms browned perfectly and the cream/parmesan sauce clung to the orzo like it should. Will definitely make again—simple but feels fancy.
5-7 minutes for mushrooms?? Mine took like 12 to brown. Could just be my pan, but I almost gave up. Final dish was worth it.
My family loved this—comfort food without effort. I used less salt because parmesan is salty, and it came out great. Will make again.
Nice. I did think whole wheat orzo might take longer—did yours stay al dente? Also, I bet it’s really good even without the heavy cream.
Love hearing that! I’m always trying to cut salt too—parmesan makes it plenty savory. Thanks for sharing your tweak!
Wow. So easy.
I followed the steps but my orzo wasn’t as creamy as I expected. Maybe I needed more cream or cooked the mushrooms longer? Flavor was nice though, not bland.
Pretty good overall, though I’d recommend adding a splash of pasta water—mine got a little thick when the cheese cooled. Still delicious and easy.
Hmm I didn’t add pasta water and mine was still creamy? Maybe the heavy cream helped. But I do agree that letting it cool would make it thicker, so I’ll try your tip next time.
Yes! Pasta water really helps emulsify the cheese so it stays creamy. I’ve had the same issue when it sits even a minute—cheese tightens up.