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Where adult industry professionals share their recipe secrets with you!

Welcome to XCooking, where adult industry members let you know they are people too by sharing their own, personal recipes or their faves from other household members. We hope you enjoy getting a glimpse of what happens after the scene is filmed and it's time to eat! Every person cooks differently, so it's unlikely that any two recipes will have the same layout and that's okay with us! 

Industry Members: Tweet cyber5 if you want to submit your own recipe(s)! View all the recipes here.



cyber5's Creamy Pink Pasta Sauce

A high-calorie, high-fat indulgent treat

Creamy Pink Pasta Sauce



  • 8oz High-Grade Heavy Cream
  • Unsalted Butter (1 stick)
  • Parmesano Reggiano Cheese, Freshly Grated (about a cup)
  • 12 oz. Jar Fire-Roasted Red Peppers






  1. Melt butter over medium heat in a non-stick saucepan.
  2. Reduce heat to med-low
  3. Slowly whisk in heavy cream.
  4. Reduce heat to LOW.
  5. Slowly whisk in Parmesan cheese until it melts.
  6. Puree red peppers (I use about 4 or 5 from the jar) and add to cheese sauce.
  7. Continue to whisk sauce while pasta cooks. Do not walk away or your cream may scald.

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  • High Quality Farfalle (Bowties). (I like Ronzoni, Barilla, or your favorite imported brand. Avoid cheap supermarket brands, they tend to fall apart in a sauce this heavy.) Other pasta shapes can be used but bowties seem to work the best. (This time, I tried a new shape and it really didn't work out too well.)


  • Cook according to package directions in salted water at a rolling boil. You want it "al dente", so it will hold up to this heavy sauce.
  • Gently mix sauce onto pasta in large bowl.

Serving Suggestion: Serve alongside fresh, green vegetables like green beans or asparagus. Top with fresh basil and black pepper. (Here, I sauteed asparagus in Pinot Noir)

Serving Size: Varies

Number of Servings: Varies

Plated Pink Pasta and Asparagus

Notes: This is a high-fat, high-calorie recipe. I've tried to make a "lighter" version of it but it's never quite as good. I obtain all of my ingredients for this recipe from Trader Joe's as they offer high butterfat heavy cream (most store brands are not), great cheese, and the perfect red peppers (depending on the batch of peppers your sauce color may vary). If you don't have a Trader Joe's near you, Whole Foods also carries good cream which is the real key to this sauce.

Do not use salted butter! The Parmesan will add plenty of salt. You can also substitute Pecorino Romano or, in a pinch, pre-ground parmesan cheese but the texture will change dramatically, being a bit grainy.

This sauce does not store well. It will separate. Serve immediately.

Recipe Provided Courtesy Of cyber5

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