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Milk Street Bowtie Pasta with Parmesan Cream

Pasta with Parmesan Cream

4-6 Servings

25 minutes

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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
  • 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

Pasta with Parmesan Cream

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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!