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Pasta with Parmesan Cream
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 to 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
Ingredients
-
2½
cups heavy cream
-
2
inch Parmesan rind, plus 6 ounces Parmesan cheese, finely grated (3 cups)
Directions
-
01In 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.
Reviews
October 1, 2024
Tasty and easy
This our go to white sauce for pasta. If you want to kick up the cheese, stir in grated pecorino Romano and Parmesan in a 50/50 mix. Stir in and melt before the lemon juice.
June 29, 2024
Upgraded alfredo sauce
A much tastier version of the classic alfredo sauce. The lemon and bay add nice (but subtle) interest to a usually, one-note dish.
May 20, 2024
Simple and delicious!
Very easy recipe that relies on quality ingredients. Love the simplicity.
December 26, 2023
Love this way of making sauce!
I usually don't have fresh lemons, so I don't add the lemon juice. But I do add some chives. And best of all, because I'm an Alaskan, I add smoked salmon that I've flaked into the sauce. Absolutely perfect!
February 9, 2023
Very good!
Followed the recipe, but reduced the lemon juice to 1 tablespoon. Perfection! This is a perfect weeknight meal, easy, quick and satisfying. Just add a salad and you have a great dinner.
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.
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.
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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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.