Pappardelle with orange cream

Preheat the oven to 50 ° C. Grate the orange zest of the orange and squeeze out the fruit. Put the whipped cream and garlic in a pan and cook on low heat for 1 min. Keep some grater for garnish. Add the rest of the grater, 4 tbsp orange juice, the sherry, the butter and half of the cheese to the cream. Season with salt and pepper. Keep warm with the lid on the pan.

Put 4 plates in the oven to warm up. (The dish stays warm longer on preheated plates.) Cook the pasta according to the instructions on the packaging, but pour off 1/2 min earlier. Put the pasta back in the pan, pour the orange cream and scoop. Put the lid on the pan, turn off the heat and let the flavors settle for 1 min.

Remove the plates from the oven. Divide the pappardelle over the plates, sprinkle with the rest of the cheese and freshly ground black pepper. Garnish with the retained grater.