Creamy Pappardelle Pasta Recipe

White Line
White Line

1. Boil the Pasta 

Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the water. Once the water is boiling, add the pappardelle pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. 

White Line

2. Prepare the Sauce 

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. 

White Line

3. Add Cream 

Pour in the heavy cream into the skillet with the garlic. Stir well and let it simmer gently for about 3-4 minutes until the cream starts to thicken slightly. 

White Line

4. Incorporate Cheese 

Gradually add the grated Parmesan cheese to the cream sauce, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. 

White Line

5. Season 

Season the sauce with salt and pepper to taste. Remember that Parmesan cheese is already salty, so adjust the seasoning accordingly. 

White Line

6. Combine Pasta and Sauce 

Add the cooked pappardelle pasta to the skillet with the creamy sauce. Toss gently until the pasta is well coated with the sauce. If the sauce seems too thick, you can add a little bit of the reserved pasta water to loosen it up. 

White Line

7. Heat Through 

Let the pasta cook in the sauce for an additional 1-2 minutes, stirring occasionally, to ensure that it's heated through evenly. 

White Line

8. Serve 

Once the pasta is heated through and the sauce has reached your desired consistency, remove the skillet from the heat. Garnish with chopped fresh parsley if desired, and serve the creamy pappardelle pasta hot. 

Bacon-Wrapped Filet Mignon Recipe