Ingredients
-
1
-
4
-
2
-
2
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Marcella Hazan’s pasta Al Limone , A deceptively simple, classic Mediterranean recipe from one of my fave chefs Even better if you make fresh pasta, but dried pasta is super, too , I’m not going to rate this, because I replaced the cream with soymilk Obviously, the lemon juice coagulated it, but once most of the liquid evaporated away, it turned into a creamy like ricotta sauce Not nearly as good as using heavy cream but certainly much healthier I also added salt, pepper, and cayenne pepper I was skeptical about decision to replace the cream, and I wouldn’t reccommend it, but if you don’t think you’ll mind its still pretty tasty Thanks!, I’m not going to rate this, because I replaced the cream with soymilk Obviously, the lemon juice coagulated it, but once most of the liquid evaporated away, it turned into a creamy like ricotta sauce Not nearly as good as using heavy cream but certainly much healthier I also added salt, pepper, and cayenne pepper I was skeptical about decision to replace the cream, and I wouldn’t reccommend it, but if you don’t think you’ll mind its still pretty tasty Thanks!
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Steps
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1
Done
|
In a Large Skillet, Bring the Cream and Butter to a Boil Over Medium-High Heat. |
|
2
Done
|
Add the Lemon Juice and the Zest and Reduce the Volume by Almost Half. |
|
3
Done
|
Remove from Heat. |
|
4
Done
|
Have Your Cooked and Drained Pasta (i Like Fettucine For This One -- ) Ready to Go. |
|
5
Done
|
Add the Pasta to Your Skillet With the Sauce and Toss to Coat Over Medium Heat. |
|
6
Done
|
Add the Cheese and Toss For a Few More Seconds. |
|
7
Done
|
Serve With Additional Cheese. |
|
8
Done
|
Note: Marcella Calls For the Zest of 4 (!) Lemons, but I Thought It a Bit Over the Top -- Just Me. |
