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The first time I tried lemon pasta was a revelation. A friend’s father had learned to make it at a fancy Italian cooking school, and at first glance I thought it was the least-impressive pasta I had ever seen. It looked like a bowl of plain noodles, but as soon as I was close enough to smell it I realized it was something very different. It was tart enough to clear your sinuses and hovered just to the right side of the “too lemony” line. I adored it, and now you can too with this creamy lemon pasta recipe from Family Style Food.
This creamy take on pasta al limone does not require you to cook the pasta sauce at all, which makes it perfect for summer nights when you don’t want to be standing over the stove or eating something too hot.
While you cook your pasta according to the package directions, make the sauce by whisking together heavy cream, egg yolk, grated Parmesan cheese, and a bit of salt in a bowl. Then whisk in the zest of one lemon and the juice from one half of the lemon. You don’t need to cook it at all, because the heat from the pasta will handle that for you. Just make sure you have a bowl big enough to hold the pasta and sauce with some room to stir it.
When the pasta is cooked to al dente, drain the pot and put the hot pasta directly into the bowl of pasta sauce. Put some butter on top of the pasta so the heat from the noodles will melt it, then stir or toss the pasta until the noodles are completely coated in sauce. Next, cover the bowl and let the pasta stand for a few minutes to let the sauce thicken and the pasta absorb the lemon and Parmesan flavors. Serve it topped with grated Parmesan, or some chopped parsley for color.
Get the recipe: Pappardelle al Limone (Creamy Lemon Pasta) from Family Style Food
More Simple Pasta Recipes from Kitchn
- Lemon Caper Pasta
- Feta & Eggplant Pasta Salad
- Pesto Tortellini Pasta Salad
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