A Recipe For Barbara Kafka's Creamy Lemon Pasta
This is a fast, easy, and affordable meal that tastes just as good and luxurious if you actually had the money to go somewhere fancy. I love tangy foods, and I love pasta even more, so I hope you enjoy it as much as I did!
- 12 ounces of wide egg noodles
- Zest and juice of 2 lemons; zest removed with a vegetable peeler and cut in very thin strips 1 inch long
- 1 cup of heavy cream
- Kosher salt, to taste
- Lots of freshly ground black pepper
- Bring a large pot of salted water to boil.
- Add noodles, and stir to separate.
- Cook for 8 minutes, or until just barely tender.
- Drain, then return to the cooking pot.
- Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt, and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
- Pour cream mixture over drained noodles, and add the lemon juice (you may want to start with 3 to 4 tablespoons and add to taste).
- Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
- Note about lemon zest: Alternately, you can grate on a Microplane. The flavor will be a bit stronger as more flavorful oils are released this way, and you won't get the texture of the hand-sliced version. Dealer's choice!
This recipe is not mine. I took it from one of my favorite cooking sites, food52.com. Go check out their other recipes! They're all delicious!