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