Pasta al Limone

Name: Pasta al Limone
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lemon; 12 oz spaghetti or other long pasta; 3/4 cups heavy cream; 6 tbsp unsalted butter; 3 oz finely grated Parmesan (about 3/4 cups); Capers to taste; Salt and pepper to taste

jglehenbauer @jlehenbauer

Longview, TX

This recipe was shared with me by my good friends, Dillon and Aryn. Easy for a quick pasta dinner!

jglehenbauer @jlehenbauer

Longview, TX

This recipe was shared with me by my good friends, Dillon and Aryn. Easy for a quick pasta dinner!

Saved

Ingredients

30 to 40 minutes

4 servings

1lemon
12 ozspaghetti or other long pasta
3/4 cupsheavy cream
6 tbspunsalted butter
3 ozfinely grated Parmesan (about 3/4 cups)
Capers to taste
Salt and pepper to taste

Saved

Steps

30 to 40 minutes

1

Finely grate lemon zest into a large pot and set aside. Cut lemon in half and squeeze 2 tbsp into a small bowl, set aside.
2

Cook pasta in large boiling pot 6 minutes.
3

Add cream to pot with lemon zest, cook over medium heat, whisking often until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low and whisk in butter 1 tbsp at a time until melted and sauce is creamy.
4

Once paste is done scoop 1 1/2 pasta cooking liquid. Add 3/4 of liquid to cooking cream and return to medium high heat. Transfer spaghetti into creamy sauce, add capers and then add Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce thickens add 1-2 tbsp more of pasta water. Stir in lemon juice and any more seasoning if needed. Enjoy!