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How to Make Delicious Pasta al Limone

Pasta al Limone. In a large skillet, melt butter over medium heat until foaming. Meanwhile, in a medium pot of boiling salted water, cook pasta until just shy of al dente. Add the pasta to the boiling water and cook according to package directions until al dente.

Pasta al Limone A classic Italian pasta for which "authentic" recipes abound, pasta al limone is a simple pasta dish consisting of a long noodle-shaped pasta (usually spaghetti), lemon (zest and juice), butter or olive oil, Parmesan, salt, and a generous amount of black pepper. Many versions of include cream, but we preferred to use a little butter and some of the starchy spaghetti-cooking water; this gave the pasta a saucy consistency and light creaminess that didn't mute the freshness of the lemon. The chef and restaurateur of three beloved Italian restaurants in New York City - Frank, Lil' Frankie's and Supper - prepared his most popular pasta: Spaghetti al Limone. "I'm from the three best lemon-producing regions in the world," he said, proudly referring to his Southern Italian American heritage. You can cook Pasta al Limone using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pasta al Limone

  1. It's 1 of lemon.
  2. Prepare 12 oz of spaghetti or other long pasta.
  3. You need 3/4 cups of heavy cream.
  4. You need 6 tbsp of unsalted butter.
  5. You need 3 oz of finely grated Parmesan (about 3/4 cups).
  6. Prepare of Capers to taste.
  7. Prepare of Salt and pepper to taste.

In its simplest form, spaghetti al limone contains only lemons, olive oil, parmesan, salt, pepper, and a few leaves of fresh basil in an uncooked sauce. Garlic, ricotta, and/or goat cheese are not uncommon. Use tongs to transfer the pasta. Pasta al Limone is a simple summer pasta that's creamy, bright and deliciously lemony.

Pasta al Limone instructions

  1. Finely grate lemon zest into a large pot and set aside. Cut lemon in half and squeeze 2 tbsp into a small bowl, set aside..
  2. Cook pasta in large boiling pot 6 minutes..
  3. Add cream to pot with lemon zest, cook over medium heat, whisking often until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low and whisk in butter 1 tbsp at a time until melted and sauce is creamy..
  4. Once paste is done scoop 1 1/2 pasta cooking liquid. Add 3/4 of liquid to cooking cream and return to medium high heat. Transfer spaghetti into creamy sauce, add capers and then add Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce thickens add 1-2 tbsp more of pasta water. Stir in lemon juice and any more seasoning if needed. Enjoy!.

The combination of butter, lemon zest and juice, heavy cream and pasta water, gives you an intensely craveable pasta recipe. I've recently become obsessed with Italian food. I honestly have no idea why. This version of pasta al limone is with just heavy cream, Parmesan, parsley, lemons and butter. Consequently, the whole dish can be ready in the time it takes to boil a pot of water and cook the pasta.

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