The original recipe for these creamy lemon pasta was included in our June cookbook Last year. This opportunity for the cooking book club included recipes for Amer honey by Letitia Clark And the pasta in particular were a huge success. No noodle has been left behind.
I did these pasta this month and, once again, it was devoured. I adapted the recipe a little, by exchanging the cheeses for different varieties that we had on hand and using more pasta, more basil and less butter.
These pasta include all the good things: cream, cheese, butter and carbohydrates. Everything comes together with a light basil and lemon essence. It is easy to arrive at the table for a week but quite fantasy serve guests.
A note if you cook this for the guests: the dish comes together quickly and is better served from the stove. Bring everyone to the kitchen and chat while you throw everything together, or ask them to help pay the table while you cook.
I hope you enjoy this lemon pasta recipe as much as we do. Enjoy your food!
Creamy lemon pasta
Adapted from Amer honey by Letitia Clark
Ingredients
- A box of thick and long pasta – linguine, spaghetti or fettuccine are good options
- 2 egg yolks
- 1/4 Ricotta cup
- ½ cup of cream
- 2 tablespoons of butter
- A small handful of fresh basil leaves
- 1 lemon zest and ½ juice
- Salt
- 2 tablespoons of amonggian-reggiano
Equipment I used
Instructions
Generously salt a large pot of water and bring to a boil.
While you are waiting for water to boil, mix all the good things – the yolks, the cream, the ricotta, the amonggian -regiano, the lemon juice and the lemon zest in a mixing bowl. The sauce will be flowing!
Add your pasta to the boiling water jar and cook with recommended instructions.
While your pasta cooks, melt the butter in the sauce. Letitia simply recommends placing the bowl on the pot of boiling pasta to gently warm the sauce. If you are in a pinch, melt the butter over medium heat, let it cool slightly and stir it in the sauce.
Drain the pasta!
Mix the sauce and the pasta drained in the pot and stir quickly, throwing the pasta well until each strand is coated and sassy. You want everything to be combined and shiny with a ricotta coating each noodle. If things seem too running, Letitia recommends putting everything on low heat to gently reduce the sauce. If you do this, just make sure to stir constantly and look closely.
Not all in a Low service bowl.
Sprinkle the basil leaves torn on your dish, turned upside down and serve immediately.
Publisher's note: This article contains affiliation links. Wit & Delight uses affiliate links as a source of income to finance the company's operations and be less dependent on brand content. Wit & Delight is held behind all product recommendations. Do you still have questions about these links or our process? Do not hesitate to e-mail We.
Kate is the founder of Wit & Delight. She is currently learning to play tennis and is forever Test the limits of his creative muscle. Follow her on Instagram at @WitandDeLight_.
