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 a large 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 contains 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 straightforward to get to the desk on a weeknight however fancy sufficient to serve to company.
A be aware in case you’re cooking this for company: The dish comes collectively shortly and is finest served proper from the stovetop. Carry everybody to the kitchen and chat when you throw all of it collectively, or ask them to assist set the desk when you prepare dinner.
I hope you take pleasure in this lemon pasta recipe as a lot as we’ve got. 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 recent 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 shall be runny!
Add your pasta to the pot of boiling water and prepare dinner to the beneficial 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. 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 nicely till each strand is coated and saucy. You need every little thing to look mixed and shiny with ricotta coating every noodle. If issues look too runny, Letitia recommends placing every little thing over low warmth to softly cut back the sauce. For those who do that, simply be sure you stir consistently and watch intently.
Tip every little thing out right into a low serving bowl.
Sprinkle the torn basil leaves on high of your dish, give it a stir, and serve instantly.
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