# Pappardelle with Lemon Havarti Cream Sauce

Pappardelle with Lemon Havarti Cream Sauce takes 25 min (5 min prep, 20 min cooking) and serves 4.

Recipe by coffeeandchampagne.com · original: https://www.coffeeandchampagne.com/recipes/pappardelle-with-lemon-havarti-cream-sauce  
Cuisine: Italian · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/pappardelle-with-lemon-havarti-cream-sauce-recipe (with step-by-step Cook Mode)

The creamy cheesy dish that will take your pasta night to a whole new level.

## Ingredients (serves 4)

- Pepper
- Aged Havarti (7 ounces)
- Unsalted Butter (4 tablespoons)
- Heavy Cream (1 pint)
- Fresh Thyme Leaves (1 tablespoon)
- Fresh Rosemary (1 tablespoon, finely chopped)
- garlic (3 cloves, finely chopped)
- lemon (1/2. You'll need the juice and zest from 1/2 of the lemon)
- Salt
- Pappardelle (16 ounces)

## Steps

1. Over high heat, bring a stockpot of salted water to a boil
2. Grate the aged Havarti cheese and set aside
3. In a saucepan over medium-high heat, melt the 4 tablespoons of unsalted butter
4. Add the finely chopped garlic and use a rubber spatula to move it around, allowing it to sweat for about 3 minutes
5. Add the heavy cream and lemon juice to the saucepan
6. Let the mixture simmer until it reduces and thickens
7. Once the water is boiling, cook the pappardelle according to package instructions
8. Drain the pappardelle in a colander
9. Sprinkle the grated Havarti cheese over the sauce and use a rubber spatula to mix until fully incorporated
10. Add the lemon zest and mix it into the sauce
11. Transfer the drained pappardelle back into the stockpot
12. Pour the sauce over the pappardelle and use a rubber spatula to gently fold until fully and evenly coated
13. Transfer the pasta to a serving dish or bowl
14. Finish by sprinkling the fresh thyme leaves and fresh rosemary over the dish
15. Serve and enjoy!

## Good to know

### Swaps

- No aged havarti? Gruyère or fontina melts similarly and works well in this sauce.
- No fresh thyme or rosemary? Stir about a third as much dried herb into the sauce instead of sprinkling it on top.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove with a splash of cream or milk to loosen the sauce, until steaming hot.

### Making it ahead

The cream sauce can be made up to a day ahead and kept in the fridge; reheat gently before tossing with freshly cooked pappardelle.