![]() ![]() 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. ![]()
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