Lemon pasta (pasta al limone in Italian) is more than the sum of its parts. It is rich and creamy with a hint of cheese, but brightened by fresh lemon zest and juice. Like in cacio e pepeAnd fettuccine AlfredoThe key to this weeknight dinner is not a large number of ingredients (there’s only five), nor a slow simmer that takes more than 15 minutes. This creamy lemon recipe is a better choice. pasta recipeYour patience and the power of emulsion are key ingredients. Start by adding a tablespoon of butter to the cream. Whisk until it melts and is fully incorporated into the lemon sauce. Next, add the next.
Follow 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. You can reserve some of the starchy. pasta cooking waterGive the sauce body and loosen it if needed. Finally, don’t be shy with adding salt and tasting as you go. To achieve the perfect balance, this dish will require more seasoning than you might think. If you’re in need of more guidance, check out this video.
Editor’s note:This recipe was originally published September 2018.