Pasta al Limone

I absolutely love this past dish from Cooking with Lucas.  I made it twice a week for a few weeks when I first discovered it- lol.  You cook pasta and mix it with an uncooked sauce of cream, egg yolks, lemon juice, and cheese.  The heat from the freshly-drained pasta cooks the eggs.  You stir it vigorously then let it rest, covered, so the pasta has a chance to absorb the sauce and it thickens up.  This is great as a main dish, or as a side to grilled meat.  

Lucas has this recipe and many others available in his new cookbook.  Here is is first cookbook.  Both are so good! 

Note: I doubled the recipe for our fam- using a whole pound of pasta.  The original is 8oz- you can easily cut this in half and use 8 oz. 

Pasta al Limone

adapted from Cooking with Lucas

2 egg yolks

1 cup heavy cream

1 cup grated Parmigiano

1/2 teaspoon salt

1 lemon

500 grams or 16 oz dry spaghetti or other long pasta

4 tablespoons butter

fresh parsley

salt & pepper to taste

1. Bring a large pot of water to boil and add 2 tablespoons salt.

2.  In a large bowl, whisk the egg yolks, cream, Parmigiano, and 1/2 teaspoon salt. Grate the zest from the lemon into the bowl, then cut the lemon in half,  juice the lemon, and mix it into the egg cream mixture.

3.  Cook the pasta until done to your liking.  Drain the pasta immediately and add to the bowl with the lemon cream. Top with butter, then use two forks or a pair of tongs to gently toss the pasta until it is coated with sauce. Cover the bowl and let sit for 5 minutes to thicken. Can serve with additional parmigiana.

  

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