Sunday Pasta™:Penne con Crema di Parmigiano (Parmesan Cream Sauce)

This recipe is dedicated to Gwyneth Paltrow and Parmigiano-Reggiano — the queen of haute pop and the king of Italian cheese. Listen, GP does a lot of things well: acts, sings, foreign accents, blogs, cooks, plus the rock star husband, London, NY, Capri. Ok, we get it. Ren-nay-sance chick. And we’ll give credit where it is due. But she should have known better than to use the word “Parmeggiano” on her cookbook’s jacket. She should have known that she would have to answer to the Italian Food Police (yours truly). Was this an accident? Or was she trying to merge Parmigiano and Reggiano into one? If so, I doubt very much that she’d like being called Gwyntrow. Respect the king!

In their honor, today we eat pasta with a creamy “Parmeggiano” sauce. Rich and powerful, it bows to the king. And so, whether you’re serving dinner at your home in Notting Hill or in Soho, or even on a yacht with Spielberg, this goop is for you! (Unless you’re on a low cholesterol, non-dairy, low fat diet, in which case I recommend an accompanying hearty red and a big green salad.)

Serves: 4-6 Cooking and prep time: 30 minutes or less


1 lb penne (or other short pasta) 2 egg yolks 1 tablespoon lemon juice 2 tablespoons olive oil 1 1/2 cups Parmigiano-Reggiano (grated) 1 cup heavy cream 1 teaspoon nutmeg 2 tablespoons butter 1 cup white wine Salt and pepper to taste


Bring a large pot of salted water to boil for the pasta.

In a large bowl, whisk egg yolks together with the lemon juice until frothy, and then add in the olive oil. Add the heavy cream and nutmeg and mix thoroughly. Next add 1 cup of the Parmigiano-Reggiano and a dash of salt. Mix together until creamy, but being careful not to thicken the mixture by over-mixing.

Add the pasta to the boiling water, and quickly proceed to the next step.

In a sauté pan, melt 2 tablespoons of butter. Add in the cream mixture and cook over medium heat for 2-3 minutes, until the mixture begins to reduce. Add in the white wine and cook for a few more minutes, stirring constantly, and making sure not to let the mixture burn.

Cook the pasta until al dente and immediately remove to a serving bowl. Mix in the cream sauce and the remaining 1/2 cup of Parmgiano-Reggiano. Serve immediately with a sprinkle of black pepper.

Check out our wine pairings for this recipe, as well as our About post that gives a brief history behind the dish.

Buon Appetito!

Ed Garrubbo, Editor


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