Creamy Lemon Pasta
ACTIVE 15 MIN; TOTAL 20
MIN; SERVES 4
All along the Amalfi Coast,
sweet, fragrant lemons are a
signature ingredient in dishes.
They shine in this comforting,
simple pasta dish from
L’Antica Trattoria in Sorrento.
4 qts. water
2 Tbsp. plus^3 / 4 tsp.
kosher salt
(^3) / 4 cup extra-virgin olive oil
1 Tbsp. Meyer lemon zest
1 tsp. honey
3 medium shallots,
minced (about^1 / 2 cup)
1 cup heavy cream
1 lb. dried fettuccine
2 Tbsp. fresh Meyer
lemon juice
3 oz. grated Parmigiano-
Reggiano cheese (about
(^3) / (^4) cup)
(^1) / 2 tsp. freshly ground
black pepper, for
garnish
(^1) / 3 cup Meyer lemon
supremes, for garnish
- Bring 4 quarts water to a
rapid boil in a large pot, and
season with 2 tablespoons
kosher salt. - Meanwhile, heat oil and
lemon zest in a large skillet
over medium. Add remaining
(^3) / 4 teaspoon salt, honey,
and shallots, and cook until
shallots are softened and
oil is hot, about 5 minutes.
Whisk in cream. Let simmer
2 minutes.
- Cook pasta in the boiling
water until al dente. Reserve
(^1) / 2 cup cooking liquid; drain.
Add lemon juice to noodles;
toss well to combine. The
pasta will absorb the juice.
- Stir cheese and^1 / 4 cup
reserved cooking liquid into
skillet with cream sauce. Add
pasta and toss to coat well.
Add remaining^1 / 4 cup
reserved cooking liquid if
necessary. Divide among
4 bowls, and garnish
with pepper and Meyer
lemon supremes.
—ANDREW ZIMMERN
WINE Bright, citrusy
Campanian white: 2016 Colli
di Lapio Fiano di Avellino.