Nov 9

Nov 9 Lemon & Brown Butter Pasta

It’s been awhile since I’ve stumbled across a new pasta recipe that I have had to scream and shout about. Well, consider this me screaming and shouting - ‘cause this pasta is amazing! The best part? It comes together so easily and with very few ingredients. I’ve made this a couple of times for friends and its a definite crowd pleaser. Lemons cooked down in brown butter, tossed with cheese and pepper. That’s it. So simple. So decadent.

Lemon Butter Pasta

INGREDIENTS (Serves 4):

1 lb. short tube pasta (paccheri or rigatoni) I used paccheri.
Kosher salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, divided
2 regular lemons, thinly sliced into rounds and seeds removed
2 oz. finely grated Parmesan cheese (plus more for serving)
Freshly ground black pepper
Basil leaves for garnish

DIRECTIONS:

1. Bring pot of GENEROUSLY salted water to a boil and cook pasta, stirring occasionally until very al dente (pasta will finish cooking in the sauce).
2. In a large Dutch oven or heavy pot, heat HALF of the butter over medium heat until melted. Add lemon slices, stirring often until softened and bottom of pot is browned in spots, roughly 5-7 minutes. Use tongs to remove one-third of lemon slices and set aside for garnish.
3. Just before pasta is al dente, scoop out 2 cups pasta water. Add 1 1/2 cups pasta water to your lemon butter sauce. (This will seem like a lot of water but sauce will thicken once all ingredients have been added).
4. Add remaining butter one piece at a time, stirring until each piece has melted before adding more and sauce emulsifies and becomes creamy.
5. Drain pasta and add to lemon butter sauce. Cook, stirring often and add a sprinkle of Parmesan a little at a time until completely melted. Stir until sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add remaining pasta water a little at a time. (Saucier is best as it will thicken as it cools)
6. Remove pasta from heat and add almost a ridiculous amount of pepper (at least 1 tsp)., tossing until combined.
7. Serve and top pasta with reserved lemon rounds, Parmesan, fresh black pepper and basil leaves.