A few nights ago I happened to watch an episode of Lidia’s Italy (on PBS) and she made pasta and this cream sauce with fresh lemons. I had everything I needed so that became dinner. The recipe is also in Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes.
A year or so ago someone sent me a pasta machine and pasta drying rack as a thank you for something. At the time I thought “Who has time to make pasta?” But it turns out to be quite easy, especially with a food processor to mix everything. I used the recipe for Lidia’s Maccheroni alla chitarra but I used the linguine option of my hand-cranked pasta machine. It came out fabulous! I set half out to dry.
And half I curled into little nests and froze for another day.
In addition to my hens’ eggs for the pasta, I used my homegrown lemons for the lemon and cream sauce.
Pasta with Lemon and Cream Sauce
- 1.5 Tbs butter
- 2 tsp grated lemon zest about 2 lemons’ worth
- 1/2 cup dry white wine
- 3 Tbs lemon juice about 1 lemon’s worth
- 1 tsp kosher salt
- 1/2 cup cream
- 1/2 pound pasta, something like linguine
- 1/2 cup grated Parmesan
- olive oil to dress
- Start bringing a large pot of salted water to boil to cook the pasta in.
- In a large skillet, melt the butter and stir in the lemon zest, cooking a minute until sizzlings. Add the white wine, lemon juice and salt, stirring. Bring to a simmer, cover, and cook a few minutes.
- Uncover the pan and slowly pour in the cream, whisking it into the sauce. Cook 2-3 minute, stirring, until it’s a consistency you like.
- Turn the heat down to low on the sauce and start cooking your pasta.
- When it’s just done, lift the pasta out of the water with tongs and place into the simmering sauce. (Bring back to a simmer if it’s stopped.) Toss the pasta until it’s coated. Add some of the pasta water if needed.
- Turn off the heat, stir in the Parmesan cheese and add a drizzle of olive oil.
- Serve more cheese and oil at the table if you’d like.