Pasta with Beer Cream Sauce


  • 2 Tbs butter
  • 2 cloves garlic, minced
  • 1 C The Stoic
  • 1 C cream
  • 1 Tbs lemon juice
  • ½ C parmesan
  • ½ tsp pepper
  • ½ tsp salt
  • pinch cayenne
  • ½ C English peas
  • 3 C pasta
  • 1 C water


In a pot over medium high heat, melt the butter

Add the garlic and cook until fragrant, about 30 seconds

Add the beer, cream and lemon juice; reduce heat to maintain a simmer

About a tablespoon at a time, add the Parmesan, stirring until melted before adding more

Add the dry pasta, water and peas, simmer, stirring frequently, until pasta is al dente and the sauce has thickened, about 10 minutes. Serve immediately and with a snifter of The Stoic.

Serves 4