Creamy Lemon Pasta Recipe | Wit & Delight

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The original recipe for this creamy lemon pasta was included in our June cookbook club last year. That cookbook club occasion featured recipes from Bitter Honey by Letitia Clark and the pasta in particular was a massive hit. No noodle was left behind.

I made this pasta again this month and, once again, it was devoured. I adapted the recipe a bit, swapping out the cheeses for different varieties we had on hand and using more pasta, more basil, and less butter.

This pasta includes all the good stuff—cream, cheese, butter, and carbs. It all comes together with a light essence of basil and lemon. It’s easy to get to the table on a weeknight but fancy enough to serve to guests

A note if you’re cooking this for guests: The dish comes together quickly and is best served right from the stovetop. Bring everyone to the kitchen and chat while you throw it all together, or ask them to help set the table while you cook.

I hope you enjoy this lemon pasta recipe as much as we have. Bon appétit!

Creamy Lemon Pasta

Adapted from Bitter Honey by Letitia Clark

Ingredients

  • One box of thick, long pasta – linguine, spaghetti, or fettuccine are good options
  • 2 egg yolks
  • 1/4 cup ricotta
  • ½ cup cream
  • 2 tbsp butter
  • A small handful of fresh basil leaves
  • Zest of 1 lemon, and juice of ½
  • Salt
  • 2 tbsp Parmigiano-Reggiano

Equipment I Used

Directions

Salt a large pot of water generously and bring to a boil.

While you wait for the water to boil, mix together all the good stuff—egg yolks, cream, ricotta, Parmigiano-Reggiano, lemon juice, and lemon zest in a mixing bowl. The sauce will be runny! 

Add your pasta to the pot of boiling water and cook to the recommended instructions. 

While your pasta is cooking, melt the butter into the sauce. Letitia recommends simply placing the bowl over 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 into the sauce.

Drain the pasta!

Combine the sauce and drained pasta into the pot and stir quickly, tossing the pasta well until every strand is coated and saucy. You want everything to look combined and glossy with ricotta coating each noodle. If things look too runny, Letitia recommends putting everything over low heat to gently reduce the sauce. If you do this, just be sure to stir constantly and watch closely. 

Tip everything out into a low serving bowl.

Sprinkle the torn basil leaves on top of your dish, give it a stir, and serve immediately.

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