Dedicated to the memory Nicola Paone and his amazing restaurant. This is exactly what my memory of his original version of this dish tastes like. At the restaurant, it was served as an appetizer. This recipe makes enough for 8 as an appetizer or 4 as an entree.
- 1 lb Pappardelle pasta - super wide noodles
- 1 stick unsalted butter
- 1 egg yolk
- 15 ounces (1 container) whole milk Ricotta cheese (don't use the part skim, it's too watery!)
- 1 cup freshly grated Parmesan cheese (don't take a shortcut here!)
- 1/2 cup whole milk
- 1-1/2 cups heavy cream
- 2 tsp lemon juice
- 1 tsp crushed black pepper
- 1/4 tsp nutmeg
Preheat the oven to 425 degrees.
Start the pasta boiling in a large pot.
Melt the butter in a large sauce pan and reduce the heat to low. In a blender mix everything except the pasta and add it to the melted butter. Stir until the butter is combined.
When the pasta is done, drain it and put it into an oven-safe casserole dish. Add the sauce and toss so that all the noodles are covered. Put the casserole, uncovered, into the oven for 10 to 12 minutes until it just starts to get some golden brown.
Serve with Chianti.