Recipe: Delicious Pasta al Limone

Pasta al Limone. Voeg je ingrediënten gemakkelijk toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. Pasta al Limone is a simple summer pasta that's creamy, bright and deliciously lemony.

I honestly have no idea why. 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. Pasta al limone (lemon pasta) is such an easy recipe to whip up on busy weeknights or a lazy summer's evening. You can have Pasta al Limone using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pasta al Limone

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

It's creamy and comforting without being heavy and has the most delicious, fresh, bright and zesty lemon flavour. Add the pasta to the boiling water and cook according to package directions until al dente. Add the pasta to the sauce and cook over medium heat, adding some of the pasta water as needed, until the pasta is well coated and glossy with sauce. Serve immediately with the grated cheese.

Pasta al Limone step by step

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!.

Meanwhile, in a medium pot of boiling salted water, cook pasta until just shy of al dente. 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. 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. Use tongs to transfer the pasta.