Pasta al Limone: fresh Italian lemon pasta in a creamy Parmesan sauce
Our recipe of the day from September 19th is Pasta al Limone – Fettuccine in a creamy lemon butter and cream sauce with Parmesan cheese.
The butter melts in the pan over low heat, then the grated zest of the organic lemons is added and left to infuse for a few minutes – during this time, it releases its aroma into the butter without developing any bitterness. It's important to use only the yellow zest; the white pith underneath tastes astringent. The cream is added, everything is stirred together, and then the heat is turned off.
Cook the pasta in salted water for a slightly shorter time than indicated on the package – it should be very al dente when it goes into the pan, where it finishes cooking in the sauce. Reserve a cup of the pasta water before draining. Add the hot, still slightly wet pasta to the pan, along with the Parmesan cheese, then add enough of the reserved pasta water to create a creamy, thickened sauce. Serve on warmed plates with freshly ground pepper and the remaining Parmesan.
Lemon Pasta
Pasta al Limone is ready in 20 minutes. Using organic lemons gives the most intense aroma – and you should grate the zest just before cooking to keep it fresh.
A new recipe highlight every day
Discover a new "Recipe of the Day" every day for cooking inspiration. Tomorrow, September 20th, you can look forward to pancakes made according to Grandma's recipe.
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There you will find many more exciting recipe ideas that can be downloaded, saved, and printed. For example, try our recipe for burrata pasta with tomatoes or pasta with zucchini sauce.
