LEMON PASTA RECIPE | BON APPÉTIT
Provided by: Molly Baz
Yield: 4 servings
|12 oz. spaghetti or other long pasta|
|¾ cup heavy cream|
|6 Tbsp. unsalted butter|
|3 oz. finely grated Parmesan (about ¾ cup)|
|Freshly ground black pepper|
- Using a vegetable peeler, remove two 2″-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
- Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
SPAGHETTI CARBONARA RECIPE – NYT COOKING
Provided by: Ian Fisher
Total time: 25 minutes
Yield: 4 servings
|2 large eggs and 2 large yolks, room temperature|
|1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving|
|1 ounce (about 1/3 packed cup) grated Parmesan|
|Coarsely ground black pepper|
|1 tablespoon olive oil|
|3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square|
|12 ounces spaghetti (about 3/4 box)|
- Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
- In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
- Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
- Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
- Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
@context http//schema.org, Calories 513, UnsaturatedFatContent 11 grams, CarbohydrateContent 64 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 20 grams, SaturatedFatContent 6 grams, SodiumContent 339 milligrams, SugarContent 3 grams, TransFatContent 0 grams