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Creamy Lemon Pasta


4 quart water
2 tablespoon plus 3/4 teaspoon kosher salt
3/4 cup extra-virgin olive oil
1 tablespoon Meyer lemon zest
1 teaspoon honey
3 medium shallots, minced (about 1/2 cup)
1 cup heavy cream
1 pound dried fettuccine
2 tablespoon fresh Meyer lemon juice
3 ounces grated Parmigiano-Reggiano cheese (about 3/4 cup)
1/2 teaspoon freshly ground black pepper, for garnish
1/3 cup Meyer lemon supremes, for garnish

How to Make It

Step 1 Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt. 

Step 2 Meanwhile, heat oil and lemon zest in a large skillet over medium. Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes. Whisk in cream. Let simmer 2 minutes. 

Step 3 Cook pasta in the boiling water until al dente. Reserve 1/2 cup cooking liquid; drain. Add lemon juice to noodles; toss well to combine. The pasta will absorb the juice. 

Step 4 Stir cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta, and toss to coat well. Add remaining 1/4 cup reserved cooking liquid if necessary. Divide among 4 bowls, and garnish with pepper and Meyer lemon supremes. 

Suggested Pairing Bright, citrusy Campanian white.

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