The pasta is infused with the wonderful fragrance of fresh lemons. A small serving is perfect with a main course of fish, spot prawns, chicken, veal or lamb. Although a bit rich it could be a main course with say, an asparagus vinaigrette for starters. If you can find Meyer lemons, they are wonderful used to make the sauce! If you don’t want to make you own pasta a good source for quality egg pasta might be a farmer’s market and is where we’ve bought ours on occasion. While enjoying your pasta dream of being in Amalfi!
Makes 4 First Course or 2 Main Course Servings
Basic pasta dough using 2 eggs (see below) cut for tagliatelle/fettuccine covered with a towel & set aside, not in the fridge.
2 Tbsp. lemon juice, Meyer lemon juice if you can
2 tsp. lemon zest, finely grated
3 Tbsp. butter, ( scant)
3 ½ oz. heavy cream
5 Tbsp. Parmigiano Reggiano, freshly grated
Freshly ground black pepper to taste
2 Tbsp. flat leaf parsley, chopped fine
Bring a large pot of water to a boil, add 1 Tbsp. of salt. Place serving bowl & plates in a low oven to warm.
Make the sauce:
Melt the butter over medium-low heat; add the lemon zest and cook for 2 minutes. Add the lemon juice and let evaporate. Add the cream. Reduce the heat to low to keep warm.
Cook the pasta al dente. Reserve 1/2 cup of the pasta cooking water to thin the sauce if necessary. Drain the pasta and add to the sauce. Raise the heat to medium and toss the pasta & sauce together until pasta is done to your liking, perhaps a minute or two, adding pasta cooking water if sauce requires thinning. Remove from the heat, add the grated cheese and toss together and place in a shallow heated serving bowl. Top with the chopped parsley & freshly ground black pepper. Serve it forth. I hope you love this as much as we do.
Helpful link to Food Processor or Stand Mixer Pasta Dough.