Pasta al Limone: Lovely, Luscious and Creamy

 

Why is it that the best pasta sauces have the simplest ingredients? This is one of them. It's absolutely delicious and couldn't be simpler. Lovely, light, luscious, and creamy, it's an addictive lemony treat. A quintessential summer dish from the Amalfi coast in the Campania region of southern Italy where they grow exquisite lemons, Taglatelle al Limone is like sunshine on a plate. 

Pasta al Limone
Serves 4

Recipe courtesy of Bon Appétit

2 lemons
12 oz tagliatelle
Kosher salt

3/4 cup heavy cream
6 tbsp unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black and white pepper

2 tbsp minced fresh chives, for garnish

Finely grate the lemons into a fine zest, then cut them in half and squeeze out enough juice to yield 4 tablespoons into a small bowl, and set aside.

Cook the  pasta in a large pot of boiling heavily salted water, stirring occasionally, until very al dente. The pasta will finish cooking in the sauce.

Meanwhile, add the cream to a small pot with lemon zest and cook over medium heat, whisking often, until the liquid is just beginning to simmer, about 2 minutes. Reduce the heat to medium-low. Whisk in butter 1 tablespoon at a time until melted and the sauce is creamy and emulsified. Remove from heat.

Just before pasta is al dente, scoop out 1 1/2 cups of pasta cooking liquid. Add 3/4 cup pasta cooking liquid to the cream sauce and return to medium heat. Drain the pasta in a colander and then return to the pot along with the cream sauce. Cook, tossing often and adding the Parmesan little by little, until the cheese is melted and the sauce is creamy, about 3 minutes. If the sauce looks tight, add 1–2 tablespoons more of pasta cooking liquid, as the cream sauces tighten up very quickly as it cools, so it’s better to lean on the saucier side of things. Stir in the reserved lemon juice and season with more salt, if needed.

Divide the pasta among warmed bowls. Season with pepper, then garnish with minced chives.