Violin-String Pappardelle with Cremona Cream Sauce
Elegant ribbon pasta draped in a velvety Parmesan-cream sauce, inspired by Holmes' collection of antique Cremona violins, with fresh herbs mimicking the instrument's resonant tones. This italian-inspired pasta ready in about 35 minutes blends pappardelle pasta, heavy cream, grated Parmesan cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 680 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz pappardelle pasta
- 3/4 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- 2 tsp fresh thyme leaves
- 3 cloves garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil (use 1 tbsp salt per gallon). Add 12 oz pappardelle and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and 2 tsp fresh thyme leaves, sautéing for 1 minute until fragrant but not browned.
- Step 3: Reduce heat to low, stir in 3/4 cup heavy cream and 1 cup grated Parmesan, whisking constantly until the sauce thickens and coats the back of a spoon (about 3 minutes). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- Step 4: Add drained pasta to the skillet with 1/4 cup reserved pasta water, tossing vigorously for 1 minute until the sauce clings to every strand. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Violin-String Pappardelle with Cremona Cream Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Violin-String Pappardelle with Cremona Cream Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Violin-String Pappardelle with Cremona Cream Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Violin-String Pappardelle with Cremona Cream Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Violin-String Pappardelle with Cremona Cream Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
