Email to Cat      

Pasta with Parmesan Cream

Source of Recipe

From "The Milk Street Cookbook" by Christopher Kimball


Recipe Introduction

"The key to this simple, ultra-rich pasta is using good-quality true Parmesan cheese (Parmigiano-Reggiano). 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."

List of Ingredients

◦ 2 � cups heavy cream
◦ One 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 linguine fini or spaghetti


Recipe

In a medium saucepan over medium, combine the cream, Parmesan rind, and bay leaves. 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.

Remove the pan from the heat, then remove and discard the cheese rind and bay leaves. 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.

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 � cup of the cooking water, then drain. Return the pasta to the pot.

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.

Makes 4 to 6 servings






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