Ingredients
Pasta
- 1 pound pappardelle pasta
- 1/2 cup pasta water (reserved)
Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced or grated
- 2 cups heavy cream
- 1 cup finely shredded Parmesan cheese (about 3 oz.)
- Zest and juice of 2 lemons
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped parsley
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add 2-4 tablespoons of Kosher salt just before adding the pasta. Cook 1 pound of pappardelle according to package directions until just al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the sauce base: While pasta is cooking, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large sauté pan over medium-low heat. Add the minced garlic along with a couple pinches of salt and pepper. Cook for about 1 minute, stirring frequently to avoid burning, until the garlic is fragrant.
- Simmer the cream: Whisk in 2 cups of heavy cream and bring the mixture to a gentle simmer over medium heat. Reduce the heat to medium-low and simmer for a few minutes until the cream thickens slightly, stirring occasionally to prevent sticking.
- Add cheese and lemon: Remove the pan from heat and stir in 1 cup of finely shredded Parmesan cheese, the zest, and juice of 2 lemons. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with salt and freshly cracked pepper to taste.
- Combine pasta and sauce: Stir the cooked pasta into the sauce along with a splash or two of reserved pasta water to loosen the sauce if needed. Cook over medium heat, stirring gently, until the pasta is warmed through and well coated with the sauce. Adjust seasoning with additional salt if necessary.
- Garnish and serve: Remove from heat and garnish with freshly chopped parsley. Serve immediately for best flavor and texture.
- Feedback: If you enjoyed this recipe, please leave a 5-star rating and a review to share your experience!
Notes
- Use fresh lemons for the best vibrant flavor in the sauce.
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- For a lighter version, substitute half-and-half or milk for heavy cream, but the sauce will be less rich.
- Freshly grated Parmesan melts best and provides optimal flavor.
- Pappardelle is ideal, but you can substitute other broad ribbons like fettuccine or tagliatelle.
- Be careful not to overcook the garlic to avoid bitterness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
