Maccheroni with Fresh Lemon & Cream

Name: Maccheroni with Fresh Lemon & Cream
Yield: serves 6 as a ¿rst course or 4 as a main course
Ingredients: 3 tablespoons butter; Finely grated zest of 2 lemons (about 4 teaspoons); 1 cup dry white wine; Juice of 2 lemons, freshly squeezed (about 1/3 cup); 2 teaspoons kosher salt; 1 cup heavy cream; 1 batch (1 pound) Homemade Maccheroni alla Chitarra (page 236) or other pasta; 1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor), plus more for passing; Extra-virgin olive oil, best-quality, for serving; A large pot, 8-quart capacity, for cooking the pasta; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

December 9, 2011

Agro means “sour,” and in this refreshing and fast pasta sauce, there’s plenty of lively acidity: white wine, freshly squeezed lemon juice, and grated lemon zest. These are nicely balanced with butter and cream, and all the cooking takes barely 5 minutes—less than the time you need to cook your maccheroni alla chitarra. Be sure that all your ingredients are ready—and the pasta water is at the boil—when you start cooking the sauce. Best with maccheroni alla chitarra, this dressing is also delicious with fresh tagliatelle or dry spaghetti or linguine.

Recipe notes

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