Remember that time I made fresh pasta? Well I also had to learn to make a sauce to go with it. As impressive as from scratch pasta is, no one cares if you serve it to them with nothing on it. Using what I already had in my fridge, I was able to come up with this super yummy sauce. I do have to admit that I made it in a rush so my measurements weren’t exact, but don’t let that stop you from making it because it’s pretty hard to ruin. This sauce smells so amazing! The next day while I was waiting for the elevator my neighbor mentioned that he could smell it, and that he was tempted to knock on my door for samples. And I live in New York where it is perfectly acceptable to never interact with your neighbors, so that says something!
- 2 cups heavy cream
- 2/3 cup shredded Pecorino Romano cheese
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 3 basil leaves ripped
- 1 teaspoon dried oregano
- Zest of half a medium lemon
- Juice of half a medium lemon
- Black pepper to taste
- Pour cream in a saucepan and place over medium-low heat, then whisk in cheese.
- Add wine, garlic, basic, oregano, zest, and lemon juice into cream and cheese mixture.
- Allow to simmer on medium heat until it reduces, thickens, and bubbles (about 5-7 minutes). While simmering, make sure to stir frequently and scrape the bottom of the pot to avoid burning.
- Add pepper to taste
*I served it with fresh pasta and topped it with breadcrumbs, but it’s definitely not necessary in order to enjoy the dish.