Whip up this delicious dish for busy weeknights.
RECIPE: Matt's Lemon Pasta (slightly adapted from "Bon Appétempt")
- 1/4 cup extra virgin olive oil
- 3 cloves of garlic, crushed and minced
- 1 tablespoon unsalted butter, cut into 4 chunks
- Zest and juice of 1 lemon
- 1 pound dried spaghetti
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan or Pecorino Romano cheese, plus more
- 1/2 cup grated Gruyère cheese
- ½ cup fresh parsley, chopped
- Freshly ground black pepper
1. Heat the oil in a skillet over low heat. Drop the garlic
into a pan and move the garlic around a bit, maybe for a minute or two; don't
let it brown. Turn off the heat and drop in the butter. Let the butter melt on
2. At this point you have a pretty decent sauce. In fact, you
can stop here if you want. You can add salt and pepper, toss in your cooked
pasta, and call it a day. But if you're making my lemon pasta, you'll need to
add the zest of 1 lemon, followed by the juice of that very same lemon. Again,
at this point, if you want to skip out on all the cream and cheese, you could
stop here and be done. The full lemon cream pasta recipe, however, the one
reserved for indulgent occasions that you care not about your waistline,
requires you to continue building.
3. Now is a great time to start cooking the pasta: Drop the
dried spaghetti into a pot of lightly salted boiling water. Stir occasionally
while you continue making the sauce.
4. Put the sauce back on low heat and bring it to a light
simmer. Add the heavy cream. (You can substitute with half-and-half or even
whole milk if you already have one of them on hand, but heavy cream works
best.) Drop in the grated Parmesan and the Gruyère. Stir as the sauce is brought
back up to a light simmer and the ingredients are completely combined. Season
with salt and pepper. Turn off the heat.
5. Once the pasta is al dente, strain it, add it to the pan
with the chopped fresh parsley, and toss to coat it. Plate into pasta bowls and
finish with a sprinkle of grated Parmesan cheese.
Recipe by Matt Bookman