Pasta with Parmesan Cream

By Diane Unger

4-6 Servings

25 minutes

Free

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The key to this rich, simple pasta dish is starting with a good-quality chunk of true Parmesan cheese (Parmigiano-Reggiano). Domestic Parmesan or even real Parmesan that’s pre-grated will not yield the right flavor and consistency. We simmer a piece of Parmesan rind into the cream for added flavor and umami; some supermarkets and cheese shops sell just rinds, or simply cut the rind off your chunk of Parmesan.

4-6

Servings

Tip

Don’t use domestic Parmesan or even true Parmesan that’s pre-grated. Neither will yield the correct flavor and consistency.

25 minutes

2½ cups heavy cream

2 inch Parmesan rind, plus 6 ounces Parmesan cheese, finely grated (3 cups)

2 bay leaves

2 tablespoons lemon juice

Kosher salt and ground black pepper

1 pound linguini fini or spaghetti

Ingredients

2½

cups heavy cream
2

inch Parmesan rind, plus 6 ounces Parmesan cheese, finely grated (3 cups)
2

bay leaves
2

tablespoons lemon juice
Kosher salt and ground black pepper
1

pound linguini fini or spaghetti

Directions

01

In a medium saucepan over medium, combine the cream, Parmesan rind and bay. Bring to a simmer and cook, stirring occasionally and adjusting the heat as needed, until slightly thickened and reduced to 2 cups, 10 to 15 minutes.
02

Remove the pan from the heat, then remove and discard the cheese rind and bay. Whisk in the lemon juice; the mixture will thicken slightly. Whisk in the cheese a handful at a time, then continue to whisk until completely smooth. Taste and season with pepper, then set aside uncovered.
03

In a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the pasta, then cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain. Return the pasta to the pot.
04

Pour the sauce over the pasta and toss until well coated, adding cooking water as needed to thin. Taste and season with salt and pepper. Serve sprinkled with additional black pepper.

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Italian Wedding Soup (Minestra Maritata)

Reviews

Tony L.

July 16, 2022

Great Easy side pasta dish

Great recipe but a little too rich. Wife thought I used too much lemon juice but I followed the recipe, she thought to cut it in half. I did not use all of the finished sauce since it seemed a lot of sauce.

Craig B.

Quite delicious. Add some sauteed red and yellow bell peppers since I had too many. Yummy. Love the lemon. I seasoned it with urfa pepper.

Susan H.

Made it exactly as directed and it was delicious, not to mention EASY. Had a Caesar salad along side and it was a perfect dinner. It would also be great with a lovely piece of grilled chicken or some sautéed shrimp. Also, just two of us so I made the whole cream sauce recipe but only half the pasta. Will freeze the remaining sauce for another day.

Elaine B.

I made it last night and was overwhelmingly disappointed. I don't know if it was the bay leaves or the imported Parmigiano-Reggiano cheese (that I spent a boatload of $$ on for a wedge large enough to yield 3 cups...), but the sauce had a bitter taste that could not be improved. I had used only half the sauce because I made smaller amount of pasta, so I poured 1/2 cup into a bowl to see what I could do... but even the addition of more lemon juice and pepper did not help this sauce. It looked pretty on the plate, but that's the only positive I got from this recipe.

John M.

I thought that this was one of the best pasta recipes I've tried! I also bought a 6 oz. hunk of Parmigiano-Reggiano cheese, and it was well worth it. Made it exactly as written, but I halved the recipe for 2 people. My wife also thought it was delicious ("Save that recipe!"). Best of all, it was easy to make. Thanks again, Diane & Milk Street team!

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