This recipe was super easy and really delicious! Just make sure the cream emulsifies before you throw in the "pre-al dente" pasta. I'm going to put it aside to impress for larger dinners. I also reserved about a quarter cup more pasta water than suggested, glad I did, end result wasn't dry, just needed a bit more for my taste. I also used a regular lemon from the store, would love to use Meyer but couldn't find them. I did sprinkle a bit of fresh pepper on top just before serving. White wine (Albarino) went well with the food and minimal preperation. A salad on the side with fresh greens from a farm and a bit of olive oil and pepper was a delight. It complimented really well the simple flavores of the dish. I served mine with fresh garlic bread made with a roasted garlic, butter and olive oil sauce and a rustic bread. You will completely lose out on an incredibly wonderful treat that is this dish If you have issues with something in the recipe I would say don't do it. It offers very simple basic ingredients that turn in to a decadent dinner. I think I might even like it as dessert: the way they serve pasta in Italy to cleanse the palate. I love it alone I love it withĪ salad and bread, I love it with a pile of pounded chicken breast dipped in flour-egg-breadcrumbs and pan seared for 5 minutes each side. I cannot imagine why it took me so long to understand this recipe. Season with pepper, then top with reserved lemon zest strips.
(Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice season with more salt, if needed. Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it).
Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. at a time until melted and sauce is creamy and emulsified. Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Step 2Ĭook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. Finely grate remaining zest into a large pot (like a Dutch oven). Thinly slice each strip lengthwise into thin strands set aside for serving. Using a vegetable peeler, remove two 2"-long strips of lemon zest. Looking for a side dish? This classic pasta pairs well with a big green salad or a mix of fresh and pickled vegetables via our Giardiniera Antipasto Platter.Įditor’s note: This recipe was originally published in September 2018. If you’re in need of more guidance, check out this video. This dish will likely require more seasoning than you think to strike a perfect balance. Finally, don’t be shy with adding salt and tasting as you go. Reserve some of the starchy pasta cooking water to give the sauce body (and loosen it if necessary). Rather, this creamy lemon pasta recipe relies on the power of emulsion and your patience to execute it: Work one tablespoon of butter at a time into the cream, whisking until it melts and incorporates completely into the lemon sauce, before adding the next one.įollow suit with the Parmesan cheese: add it slowly, allowing each fine shred to enrobe the spaghetti (or linguine if you’d like)-plop the cheese in all at once and you’re likely to end up with a glob that refuses to play nicely. Like in cacio e pepe and fettuccine Alfredo, the key to this weeknight dish is not an abundance of ingredients (there are only five) or in a long slow simmer (it takes just 15 minutes start to finish). It is luscious and amply cheesy, but bright thanks to fresh lemon juice and zest. Lemon pasta (pasta al limone in Italian) is more than the sum of its parts.
0 kommentar(er)
