Step 1: Cook the Pappardelle

1. Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente according to the package instructions or about 2-3 minutes for fresh pasta. Reserve 1/4 cup of pasta water before draining. Set the pasta aside.

Step 2: Prepare the Sauce Base

1. Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
2. Stir in the Calabrian chili paste, adjusting the quantity based on your spice preference. Cook for 1 minute to release the chili’s aroma.

Step 3: Deglaze and Build the Sauce

1. If using, pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
2. Add the reserved pasta water to the skillet and stir to combine, creating a silky sauce.

Step 4: Toss the Pasta

1. Add the cooked pappardelle to the skillet and toss to coat the noodles evenly with the sauce.
2. Stir in the lemon zest, lemon juice, and grated Pecorino Romano cheese, mixing well.

Step 5: Finish and Serve

1. Taste and adjust seasoning with salt if needed. Remove from heat and garnish with fresh parsley.
2. Serve immediately, topped with additional Pecorino Romano cheese, breadcrumbs, or a dollop of burrata if desired.