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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toast black pepper in a pan until aromatic.
Add butter and let it melt.
Add a splash of pasta water to create a silky emulsion.
Cook the pasta in salted boiling water for 3-5 minutes until al dente.
Transfer the pasta to the pan and toss with the emulsion.
Stir in the ragu, cheese, herbs, and more pasta water until the desired texture is achieved.
Finish with grated Parmigiano Reggiano, fresh basil, and parsley on top.
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Use homemade fresh pappardelle for the best texture.
Can I use dried pasta instead of fresh?
Yes, but fresh pasta will provide a better texture and absorb the sauce more effectively.
How do I make the butter emulsion silky?
Add a splash of pasta water to the melted butter and whisk until combined.
Can I substitute Parmigiano Reggiano with another cheese?
Yes, you can use Pecorino Romano for a similar flavor.
How do I know when the pasta is cooked?
The pasta should be al dente, tender but still firm to the bite.
What herbs can I use if I don't have basil and parsley?
You can use oregano or thyme as alternatives.
