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Looking for a quick dinner that’s both comforting and indulgent? This Creamy Pappardelle with Parmesan hits all the right notes. With its silky sauce and rich cheese, it’s a dish that promises to satisfy your cravings while being easy enough for a weeknight meal. Let’s dive into this delightful recipe that proves you don’t need to spend hours in the kitchen to create something spectacular.
Why You’ll Love This Recipe
This Creamy Pappardelle with Parmesan is perfect for those nights when you want something hearty without the hassle. It combines a few simple ingredients for a dish that feels luxurious yet comes together in no time.
- Quick and Easy: Perfect for busy weeknights.
- Rich and Flavorful: The creamy sauce and cheese make every bite satisfying.
- Minimal Ingredients: Just a handful of staples needed.
- Customizable: Easily add your favorite proteins or vegetables.
Ingredients
- 12 oz pappardelle pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish)
How to Make Creamy Pappardelle with Parmesan
- Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, stirring frequently to prevent burning.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until it begins to thicken slightly.
- Stir in the grated Parmesan cheese until it melts smoothly into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the drained pappardelle to the skillet, tossing to coat the pasta evenly with the creamy sauce. Season with black pepper and salt to taste.
- Serve immediately, garnished with chopped parsley and additional Parmesan cheese, if desired.
Tips for the Best Results
- Be careful not to overcook the garlic; it should be fragrant, not browned.
- Adjust the thickness of the sauce with reserved pasta water to your preference.
- Use freshly grated Parmesan for the best flavor and texture.
Easy Variations
- For a protein boost, add cooked chicken, shrimp, or crispy pancetta.
- Incorporate vegetables such as sautéed spinach, mushrooms, or cherry tomatoes for extra nutrition.
- Swap out heavy cream for half-and-half for a lighter sauce.
What to Serve With It
- A simple side salad with a light vinaigrette.
- Garlic bread or crusty baguette to soak up the creamy sauce.
- Roasted vegetables for added texture and flavor.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or pasta water to restore the sauce’s creaminess.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 12 oz pappardelle pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon black pepper
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook until al dente. Reserve ½ cup of pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for about 1 minute.
- Reduce heat to low, pour in heavy cream, and simmer for 2-3 minutes.
- Stir in Parmesan cheese until melted. Add reserved pasta water if needed.
- Add drained pappardelle to the skillet, tossing to coat. Season with pepper and salt.
- Serve immediately, garnished with parsley and additional cheese.
Notes: Adjust sauce thickness with reserved pasta water. Add proteins or vegetables as desired.
