Cooking Instructions

• Cook the pappardelle pasta until al dente in a pot of generously salted water, according to instructions. Reserve about 1 cup of pasta water for later. Drain, rinse with cold water (to stop the cooking process) and set aside.
• In a large skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant. Then stir in the lemon zest, lemon juice, and heavy cream. Simmer over low heat for about 1 minute or so, stirring until slightly thickened.
• Then, add the freshly grated cheese and stir until combined and smooth. Season with salt and pepper to taste.
• Add the cooked pasta into the sauce and toss until coated and creamy. Add a splash of the reserved pasta water, plus more as needed, until the consistency is to your liking. The sauce will continue to thicken as it cooks.
• At this point, you can add more heavy cream or an extra squeeze of lemon juice to taste. Finish with chopped chives and more lemon zest on top. Serve immediately.