Ingredients
Scale
- 1 tablespoon olive oil
- 30 grams butter 2 tablespoons
- ½ onion finely chopped, see notes
- 3 garlic cloves finely diced
- ½ teaspoon black pepper
- 70 grams tomato paste ¼ cup
- ¾ cup cream
- 40 grams parmesan finely grated
- 1 tablespoon lemon juice
- Salt to taste
- 200 grams dried pasta or 300 grams fresh
Instructions
- Get a pot of heavily salted water boiling for your pasta and cook pasta, timing it to add straight into the sauce at the end. (see note below) If you drain the pasta before sauce is ready make sure to reserve a mug of the pasta water first.
- Heat the olive oil and butter in a big frying pan over medium – high heat and add onions.
- When sizzling, lower the heat to medium – low and cook for 4 – 5 minutes until soft.
- Add the garlic and pepper and cook for a further minute or two. Nothing should be browning so turn the heat to low if you need.
- Add the tomato paste and whisk to combine, cooking for a minute or two.
- With the heat still low – medium add the cream and whisk to combine evenly. The cream should only ever be at a VERY gentle simmer so adjust heat to low if you need.
- Add the lemon juice and whisk in quickly.
- Add the finely grated parmesan in three seperate lots, whisking in between to make sure it has melted.
- Add your pasta straight into the sauce with a splash of pasta water (about ¼ cup). Let the pasta bubble away in the sauce gently for a minute or two to thicken the sauce. Loosen with more pasta water if you need to.
- Taste for seasoning and add salt to taste.
- Serve and enjoy. I love to add some extra parmesan and black pepper plus some fresh basil leaves never go astray.
- Check out video below to see it come together.