This recipe is not shy with the lemon flavor. It has a lovely cream sauce that perfectly balances the intensity of the lemon. This pasta is good on it's own, but it would pair perfectly with a savory main dish such as chicken or salmon. Great thing is that it's easy to prepare uses common ingredients!
The recipe is here, and pictures of the process are below:
Ingredients:
250g tagliatelle or linguine pasta
2 Tsp. salt for pasta water
Zest of 2-3 lemons (about 1 Tbsp.)
1 garlic clove, minced
250 ml double cream
50g butter
1/2 tsp. red chili flakes
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
100 g parmesan, finely grated
Directions:
Prep your ingredients: Grate the cheese (if not pre-grated), weigh out the cheese and butter, measure the cream, mince the garlic, and zest the lemons.
Start heating a pot of water with 2 tsp. salt for the noodles.
While the pasta is cooking add the lemon zest, minced garlic, and cream to a large frying pan. Simmer for a 3-4 minutes until slightly reduced, stirring often.
Add the butter, parmesan, red pepper flakes, salt, and pepper to the sauce, stir to combine and until all the cheese is melted.
Remove the sauce from the heat and set aside.
Add the noodles to the boiling water.
When the noodles are almost al dente, add them and a ladle-full of pasta water to the sauce. Stir constantly with spoon to combine everything and simmer until the pasta is done cooking.
if necessary, keep adding water until the linguine is finished cooking.
Taste for additional seasoning and adjust if necessary. Serve immediately.
3-4 servings.
First prep all your ingredients by shredding the cheese (if not preshredded), weighing out the cheese and butter, measuring the cream, mincing the garlic, and zesting the lemons.
Simmer the cream, garlic, and lemon zest together for a few minutes.
Then add in your cheese, red pepper flakes, salt, pepper, and butter. Then mix together.
After mixing everything together and letting the cheese melt. Set it aside. Meanwhile, add your pasta to the boiling water.
After adding the almost al dente pasta and 1 ladle of pasta water to the sauce and before mixing in and cooking more.
After mixing together and simmering for a few minutes. It's ready!
What a beauty!
The original recipe, which I slightly tweaked: http://www.donalskehan.com/recipes/pasta-a-limone/