Pasta al Limone. De lekkerste pasta al limone recepten vind je bij Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.
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.
You can have Pasta al Limone using 6 ingredients and 4 steps. Here is how you cook it.
Ingredients of Pasta al Limone
- Prepare 1 of lemon.
- You need 12 oz of spaghetti, cooked according to packaging direction.
- Prepare 3/4 cup of heavy cream.
- You need 6 tbsp of butter.
- You need 3/4 cup of grated parmesan cheese.
- You need of to taste Salt and pepper.
Pasta al limone (lemon pasta) is such an easy recipe to whip up on busy weeknights or a lazy summer's evening. It's creamy and comforting without being heavy and has the most delicious, fresh, bright and zesty lemon flavour. Pasta al limone is quick to make, so start by boiling the water in a large pot. Once the water boils, add a handful of rock salt and let it dissolve.
Pasta al Limone step by step
- For presentation purposes, remove 2 2-inches strips of lemon zest Using a vegetable peeler. Cut into thin strands. Set aside. Finely grate remaining zest into a pot. Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl. Set aside..
- Add cream to pot with lemon zest and cook over medium heat, whisking often until liquid is just beginning to simmer. Reduce heat to medium-low then whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat..
- Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Stir to combine then transfer spaghetti to pot with sauce. Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. Stir in reserved lemon juice; season with more salt, if needed..
- Serve with the lemon zest strands..
Next, add the dry spaghetti for your pasta al limone into the pot and let it cook. 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. Meanwhile in a large pan, over medium heat, warm the olive oil, add the garlic and. Garlic, ricotta, and/or goat cheese are not uncommon. Use tongs to transfer the pasta.