Recipes
Trumpets al Limone with Crispy Garlic & Parmesan
Why it works: Spaghetti’s long, thin strands are perfect for light, silky sauces.
| Preparation Time | 35 minutes |
|---|---|
| Servings | Serves 4 |
| Difficulty Level | Moderate |
Ingredients (Serves 4)
For the pasta
- 454g Franco's Trumpets pasta
- Salt (for the pasta water)
For the pomodoro sauce
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 cup heavy cream
- 1 cup finely grated Parmesan
- Zest of 1 lemon
- Juice of ½ lemon (or more to taste)
- Freshly cracked black pepper
- Optional: pinch red pepper flakes
- 2 tbsp fresh parsley, roughly chopped
Instructions
1. Cook the Trumpets
- Bring a large pot of salted water to a boil.
- Cook the Trumpets until al dente.
- Reserve 1 cup pasta water, then drain.
2. Make Crispy Garlic
1. Cook the Radiators
- In a large skillet, heat olive oil over medium.
- Add the thinly sliced garlic and cook until light golden and crisp (about 1–2 minutes).
- Remove the garlic chips and set aside. (Careful—not too dark or they’ll turn bitter.)
3. Build the Lemon-Parmesan Sauce
- Add the butter to the same pan and let it melt.
- Pour in the cream and bring to a gentle simmer.
- Stir in the lemon zest, lemon juice, and Parmesan.
- Let the sauce thicken slightly, about 2–3 minutes.
- Season with black pepper and optional red pepper flakes
4. Combine
- Add the cooked Trumpets to the sauce.
- Toss, adding splashes of pasta water until the sauce is glossy and clings to the pasta.
- Taste and adjust lemon or salt if needed.
5. Serve
Top with:
- Crispy garlic slices
- Extra Parmesan
- Fresh parsley
- A crack of black pepper
