Fettuccine al Limone: Simple & Sensational

Luscious, light and exquisitely cheesy, fresh and vibrant Pasta al Limone has a mouthwatering mix of umami Parmesan cheese, bright lemon, heavy cream, luscious crème fraîche, freshly cracked black peppercorns, and lots of butter. A popular Italian dish, especially during the hot summer months, this luscious pasta is common in the Amalfi coast and the Sorrentine peninsula in Southern Italy, where they grow some of the largest, most fragrant lemons in the world. Very similarly to the core four Roman pastas - Carbonara, Amatriciana, Cacio e Pepe, and alla Gricia - it works best with pecorino cheese. Plus the less you do to it, the better it seems to turn out. Although there is still plenty of butter, pasta water stands in for part of the cream in this notoriously rich dish, using the cacio e pepe technique of emulsifying starchy water and pecorino cheese to create a silky, clingy, bright sauce that’s refreshingly light. Traditionally this recipe is made with spaghetti or tagliolini, but many people use linguine too. I actually prefer linguine, especially with a creamy sauce, but any pasta will work just fine.

Pasta al Limone

Serves 2

Recipe adapted from Bon Appetit

1 lemon
10 oz fettuccine
Kosher salt
12 tbsp cup 35% heavy cream

12 tbsp crème fraîche
6 tbsp unsalted butter
3/4 cup finely grated Parmesan 
Freshly ground black pepper

1 tbsp fresh chives, finely chopped for garnish

Using a vegetable peeler, remove two 2 inch-long strips of zest from 1 lemon. Thinly slice each strip lengthwise into thin strands and set aside for serving. Finely grate the remaining lemon zest into a large pot such as a Dutch oven. Cut the zested lemon in half and squeeze out enough fresh lemon juice to yield 2 tablespoons into a small bowl and set aside. Cook the pasta in another large pot of boiling heavily salted water stirring occasionally, until very al dente as the pasta will finish cooking in the sauce.

 

Meanwhile, add the cream and crème fraîche to the pot with lemon zest and cook over medium heat, whisking often, until the liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in 6 tablespoons of unsalted butter, one tablespoon at a time, until melted and the sauce becomes creamy and emulsified, then remove from the heat.

Just before pasta is al dente, scoop out 1 1/2 cups of pasta cooking liquid. Add 3/4 cups to the cream sauce and return to medium heat. Using tongs, transfer the pasta to pot with sauce — it’s okay if a little water comes along with it. Cook the pasta, tossing often and adding 3/4 cup finely grated Parmesan little by little, until the cheese is melted and sauce is creamy, about 3 minutes. Remove from heat and stir in the reserved lemon juice. If the sauce looks tight, add 1–2 tablespoons more of the pasta cooking liquid — cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things. Season with more salt, if needed.

To serve, divide the pasta among warmed bowls. Season with freshly ground black pepper, then garnish with reserved lemon zest strips and flurry of chopped chives. Serve immediately.