Pasta al Limone

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taylor's tips

Pasta Water! Save a little of the starchy secret ingredient from boiling pasta to create a silky sauce.

Use a whisk to emulsify the fat (butter) and the acid (lemon juice) into a thicker sauce before adding freshly cooked pasta.

This recipe is inspired by the oncoming lengthening days of spring, with chilly mornings and brighter skies. The earth is warming up, but fresh veggies are still seeds in the ground as we wait for radishes and asparagus. The floral notes of the lemon zest, plus creamy pecorino and oniony chives are all highlighted by the bright acidity of the lemon juice.

ingredients

1 stick (1.2 cup) unsalted butter, cut into pats

2 lemons, zested and juiced

1-1/2 cup (about 3oz) freshly grated pecorino cheese

1/4 tsp black pepper, or to taste

2 tsp chives

directions

Over medium heat, melt butter and slowly add 2/3 of the lemon juice, whisking to emulsify.
Add pasta and mix to coat.
Lower heat to medium and add 2/3 of lemon zest, most of the pecorino to taste and enough pasta water to create a thin sauce.
Serve with freshly cracked black pepper, lemon zest, pecorino and chives for color and texture, and finish with a fruity olive oil.