The unique recipe for this creamy lemon pasta was included in our June cookbook membership final yr. 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 good things—cream, cheese, butter, and carbs. All of it comes along with a light-weight essence of basil and lemon. It’s simple to get to the desk on a weeknight however fancy sufficient to serve to visitors.
A observe in the event you’re cooking this for visitors: The dish comes collectively shortly and is greatest served proper from the stovetop. Carry everybody to the kitchen and chat whilst you throw all of it collectively, or ask them to assist set the desk whilst you cook dinner.
I hope you get pleasure from this lemon pasta recipe as a lot as now we have. Bon appétit!
Creamy Lemon Pasta
Tailored from Bitter Honey by Letitia Clark
- 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
- 2 tbsp Parmigiano-Reggiano
Tools I Used
Salt a big pot of water generously and produce to a boil.
When you anticipate the water to boil, combine collectively all the good things—egg yolks, cream, ricotta, Parmigiano-Reggiano, lemon juice, and lemon zest in a mixing bowl. The sauce will probably be runny!
Add your pasta to the pot of boiling water and cook dinner to the beneficial directions.
Whereas your pasta is cooking, soften the butter into the sauce. Letitia recommends merely inserting the bowl over the pot of boiling pasta to softly heat the sauce. If you’re 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 properly till each strand is coated and saucy. You need all the pieces to look mixed and shiny with ricotta coating every noodle. If issues look too runny, Letitia recommends placing all the pieces over low warmth to softly cut back the sauce. In case you do that, simply you’ll want to stir always and watch intently.
Tip all the pieces 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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