If you don't have lemon pepper pappardelle, I suggest adding a good hearty squeeze of lemon and lots of fresh cracked pepper. They are integral to the flavors and really helped make the dish. —bklynforager
lemon pepper pappardelle pasta
shallot or red onion, minced
white wine, preferably sweet such as Riesling or Moscato
pecorino romano, to taste
In This Recipe
Prepare lemon pepper pappardelle according to directions.
In the meantime, heat butter and olive oil in a medium skillet over medium heat.
Combine anchovy paste and wine and set aside.
Add garlic and onion to skillet. Saute until garlic just starts to turn golden.
Immediately add wine mixture and saute on high for 2 minutes. Lower heat and simmer gently until reduced by half.
Combine sauce and pasta. Top with pecorino and serve immediately.