Ingredients
Equipment
Method
- Boil a pot of heavily salted water for your pasta. Cook the pasta according to package directions, aiming to finish it just as the sauce is ready. Reserve about a mug of pasta water before draining, in case you need it.
- Heat the olive oil and butter in a large frying pan over medium-high heat. Add the chopped onion.
- Lower the heat to medium-low and cook the onion for 4-5 minutes until soft. Do not let it brown.
- Add the diced garlic and black pepper. Cook for another minute or two, keeping the heat low to prevent browning.
- Stir in the tomato paste and cook for 1-2 minutes, whisking to combine.
- Add the cream over low to medium heat and whisk until evenly combined. Ensure the cream is only gently simmering; adjust heat if necessary.
- Whisk in the lemon juice quickly. If you find the sauce curdles, you can add the lemon juice at the end with the pasta.
- Gradually add the grated parmesan cheese in three batches, whisking after each addition until melted.
- Add the cooked pasta directly to the sauce along with about 1/4 cup of pasta water. Let the pasta simmer gently in the sauce for 1-2 minutes to thicken. Add more pasta water if needed to reach your desired consistency.
- Taste the pasta and add salt as needed.
- Serve immediately. Garnish with extra parmesan, black pepper, and fresh basil leaves if desired.
Notes
If using dried pasta that takes longer to cook, start the sauce about 3-4 minutes into the pasta's cooking time. Always reserve pasta water before draining; it's essential for adjusting sauce consistency. The sauce may seem abundant initially, but the pasta will absorb it as it sits. It's better to have a little extra sauce than not enough.