Ingredients
Scale
- 1 pound pappardelle pasta
- 1/2 cup pasta water
- 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
- fresh cracked pepper
- fresh chopped parsley
Instructions
- Boil the pasta: In a large pot, bring salted water to a boil and cook pappardelle until al dente. Reserve 1/2 cup of pasta water before draining.
- Make the sauce: In a sauté pan, melt butter and olive oil over medium-low heat. Add minced garlic and season with salt and pepper; sauté for 1 minute.
- Combine: Whisk in heavy cream and simmer until slightly thickened. Remove from heat and stir in Parmesan, lemon zest, and juice.
- Toss together: Add cooked pasta to the sauce along with reserved pasta water; toss until well coated.
- Serve: Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 360mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg