• Creating this sauce is straightforward and can be accomplished in just a few simple steps:

Step 1: Cook the Pasta

• Start by boiling water in a pot. Add a generous pinch of salt. Once the water is boiling, add the dried pasta. Cook it until just al dente; it will continue to cook slightly when combined with the sauce.

Step 2: Sauté the Aromatics

• In a separate pan, heat the olive oil and butter over medium heat. Once the butter has melted, toss in the minced garlic and finely diced onion. Sauté for a few minutes until the onion becomes translucent.

Step 3: Prepare the Sauce Base

• Add the freshly ground black pepper and tomato puree to the pan. Stir well to incorporate the flavors. Allow it to simmer for about five minutes. This step creates a rich base for your sauce.

Step 4: Elevate with Cream

• Pour in the heavy cream slowly while stirring. Allow the sauce to simmer until it thickens slightly. You want it to have a luscious consistency that will coat your pasta beautifully.

Step 5: Incorporate Cheese and Season

• Add the grated Parmigiano-Reggiano and the freshly squeezed lemon juice to the sauce. Stir until the cheese melts into the sauce. Taste and season with salt and dried basil.

Step 6: Combine Everything

• Once the pasta is ready, drain it and add it directly to the sauce. Toss it well, making sure every noodle is richly coated.

Step 7: Final Touches

• Before serving, drizzle a touch of balsamic vinegar over the dish for some acidity that balances the creaminess perfectly.