Saturday, October 30, 2021

Pasta al Limone


Saturday and Sunday dinners are always the greatest and heartiest...even more so now that the chill of fall has set in. Steak, stews, pasta...a lot of time, labor and ingredients go into weekend meals. So Monday dinner is actually penance for the sins of the weekend.

So it's also a goal of mine on Mondays not to spend a ton of time in prep and cooking. The beauty of this Emiko Davies recipe is that it is really, really fast. The sauce is easy to make and can be completed in the same time it takes to cook the pasta.

The sauce seems to work best with long, flat pasta noodles. In a perfect world, I would choose fresh egg as I do not have the patience to make my own from scratch. But truth be told, any long, traditional semolina pasta will work just as well.

Monday is a workout day for both Becky and I, so a little bit of added protein scratches an itch. My fave is to add a little warm, canned tuna that was packed in olive oil. I also add some red pepper flakes...a nice little contrast of heat to this tangy and creamy lemon sauce.

Kosher salt
2 large lemons
2 ounces Pecorino Romano or Parmesan cheese, grated (about 1/3 cup)
12 ounces fresh tagliolini or other long pasta
4 tablespoons (1/2 stick) butter
1 tablespoon olive oil
1/2 cup heavy cream
Freshly ground black pepper

  1. Bring a large pot of heavily salted water to boil over medium-high heat. Meanwhile, finely grate the zest of the 2 lemons. Then juice the lemons.
  2. Heat butter and olive oil in a large pan over medium heat until butter is melted. Add lemon zest and cook, stirring frequently, for 1 minute. Add lemon juice and simmer for 3 minutes. Add heavy cream and season with the salt and pepper. Simmer until the sauce has thickened, 1 to 2 minutes. Remove pan from heat.
  3. Add pasta to water and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta to the sauce and cook over medium heat, adding some of the pasta water as needed, until pasta is well coated and glossy with sauce. Serve immediately with the grated cheese.

Wine pairing: Sauvignon Blanc

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