Pasta al Limone
A creamy, decadent pasta dish ready in 20 minutes and full of bright lemony flavors.
Servings: 4
Ingredients
- 12 ounces of fresh or dried pasta
- 2 large lemons
- 1 cup of heavy cream
- 1 cup of parmesan, finely shredded
- 4 tablespoons of butter, salted
- a pinch of black pepper
Instructions
- Begin with bringing a large pot of water to a boil
- Once the water is boiling, add a large pinch of salt and cook your pasta according to manufacturers instructions
- Zest and juice the lemons and set aside for now
- Place a large skillet over medium heat and bring 1 cup of heavy cream to a gentle simmer
- As soon as the heavy cream begins to simmer, reduce the heat to medium low and whisk in the lemon zest and half of the butter
- As soon as the butter is fully incorporated, whisk in the rest of the butter and remove the skillet from the heat
- Reserve 2 cups of the pasta water before draining the pasta
- Whisk about 1/2 cup of the pasta water along with the lemon juice into the sauce and as soon as it is creamy and fully incorporated, add the cooked pasta
- Toss the pasta in the sauce and add about 3/4 of the finely shredded parmesan and a big pinch of black pepper
- Add additional pasta water if the sauce begins to tighten up too much
- Divide the pasta between 4 plates and garnish with the remaining parmesan and additional black pepper
- Serve immediately