Pasta with Parmesan Cream
This silky Pasta With Parmesan Cream is barely a recipe—Parm, lemon, and cream—yet solves the often gooey mishaps of Alfredo and carbonara.
- Makes4 to 6 servings
- Cook Time25 minutes
- 7
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.
Don’t use domestic Parmesan or even true Parmesan that’s pre-grated. Neither will yield the correct flavor and consistency.
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
