Pasta with Parmesan Cream

• servings: 6 servings
• total time: 25 minutes

Ingredients

2½ cups heavy cream

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 linguini fini or spaghetti

Directions

In 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.

Remove the pan from the heat, then remove and discard the cheese rind and bay. 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 ½ 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.