The unique recipe for this creamy lemon pasta was included in our June cookbook membership final 12 months. That cookbook membership event featured recipes from Bitter Honey by Letitia Clark and the pasta specifically was an enormous hit. No noodle was left behind.
I made this pasta once more this month and, as soon as once more, it was devoured. I tailored the recipe a bit, swapping out the cheeses for various varieties we had readily available and utilizing extra pasta, extra basil, and fewer butter.
This pasta consists of all the great things—cream, cheese, butter, and carbs. All of it comes along with a lightweight essence of basil and lemon. It’s simple to get to the desk on a weeknight however fancy sufficient to serve to company.
A notice if you happen to’re cooking this for company: The dish comes collectively shortly and is finest served proper from the stovetop. Deliver everybody to the kitchen and chat whilst you throw all of it collectively, or ask them to assist set the desk whilst you prepare dinner.
I hope you get pleasure from this lemon pasta recipe as a lot as we have now. Bon appétit!
Creamy Lemon Pasta
Tailored from Bitter Honey by Letitia Clark
Components
- One field of thick, lengthy pasta – linguine, spaghetti, or fettuccine are good choices
- 2 egg yolks
- 1/4 cup ricotta
- ½ cup cream
- 2 tbsp butter
- A small handful of contemporary basil leaves
- Zest of 1 lemon, and juice of ½
- Salt
- 2 tbsp Parmigiano-Reggiano
Tools I Used
Instructions
Salt a big pot of water generously and produce to a boil.
Whilst you await the water to boil, combine collectively all the great things—egg yolks, cream, ricotta, Parmigiano-Reggiano, lemon juice, and lemon zest in a mixing bowl. The sauce shall be runny!
Add your pasta to the pot of boiling water and prepare dinner to the really helpful directions.
Whereas your pasta is cooking, soften the butter into the sauce. Letitia recommends merely putting the bowl over the pot of boiling pasta to softly heat the sauce. In case you are in a pinch, soften the butter over medium warmth, let it cool barely, and stir it into the sauce.
Drain the pasta!
Mix the sauce and drained pasta into the pot and stir shortly, tossing the pasta effectively till each strand is coated and saucy. You need every thing to look mixed and shiny with ricotta coating every noodle. If issues look too runny, Letitia recommends placing every thing over low warmth to softly cut back the sauce. If you happen to do that, simply remember to stir consistently and watch intently.
Tip every thing out right into a low serving bowl.
Sprinkle the torn basil leaves on prime of your dish, give it a stir, and serve instantly.
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Kate is presently studying to play the Ukulele, a lot to the despair of her husband, youngsters, and canine. Comply with her on Instagram at @witanddelight_.