Pasta al Limone
A deliciously comforting dish. Decadent and fresh with the contrast of cream and lemon wrapping around the pasta like a hug.
200g of Pasta
100g of Double Cream
2 Tbsp of Butter
50g of Parmesan
Pinch of Ground Nutmeg (optional)
Start by finely grating the zest of your lemon. Set aside one-quarter of the zest for garnish. Cut the lemon in half and squeeze out 2 tbsp of lemon juice into a bowl for later.
Cook your pasta in salted water until a minute before al dente. The pasta will finish cooking in the sauce.
Meanwhile, pour the cream into a large pot with the lemon zest and cook on medium-low heat, constantly whisking until the cream begins to simmer. Add the nutmeg at this point if you're using it. Lower the heat, whisk in the butter and stir until the sauce becomes velvety and emulsified. Remove from the heat.
Finely grate the parmesan, leaving a handful for garnish at the end.
Before draining the pasta, scoop out 1/2 a cup of the starchy water. Add the pasta and pasta water to the cream sauce on medium heat. Toss the pasta while slowly adding handfuls of parmesan until the cheese melts in nicely. Stir in the lemon juice from earlier and season with a pinch of salt.
Serve the pasta with the leftover lemon zest, a sprinkling of parmesan and a good crack of black pepper.