Trumpets al Limone with Crispy Garlic & Parmesan

Complete Recipe Instructions

Ingredients (Serves 4)

For the pasta

  • 454g Franco's Trumpets pasta
  • Salt (for the pasta water)

For the 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
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