A fresh take on a cream pasta sauce using fresh lemon thyme and rosemary. These two can be swapped out for nearly any combination of herbs!
Ingredients
8-10 oz of pasta
2 Cloves of Garlic
2 Tbs of EVOO
1 - 1 1/2 cups of finely grated Asiago cheese
1/2 Tsp Fresh Black Pepper
1 Pint of Heavy Cream
2 Sprigs of Lemon Thyme
5-7 Rosemary Leaves (around 1/4 -1/3 sprig)
1/2 Tsp Smoked Paprika
1/4 Tsp Cayenne Pepper
1/2 Tsp Italian Seasoning
2 Tbs Butter
Instructions
Start a pot of water for pasta and add all herbs and oil to a separate pan. Turn it to a medium heat. (Keep it on the lower end)
Once the water starts boiling, add a healthy amount of salt. No need for oil. Ever.
Once you can smell the herbs, add in the garlic. Cook until the garlic starts "frying".
Add the heavy cream and bring to a soft boil. Reduce slightly.
Cook pasta until firm al dente then add it directly to sauce with a ladle full of pasta water.
Finish cooking the pasta adding small amounts of pasta water as needed to cook the pasta completely. Be sure not to add to much as it will thin out your sauce too much.
Once your pasta is done and the sauce has thickened slightly, add the cheese and mix well until completely incorporated.
Finish with the butter for that velvet finish and serve immediately.
