Pasta With Brown Butter, Whole Lemon, & Parmesan

This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.

This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂

Yield: Serves 4 to 6

• 1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
• coarse salt
• 8 T (1 stick) unsalted butter, cut into pieces, divided
• 1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
• 1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
• freshly ground black pepper

1. Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
2. Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
3. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
4. Using tongs, transfer one-third of lemon slices to a plate; set aside.
5. Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
6. Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
7. Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
8. Drain pasta and add to sauce.
9. Cook, stirring often and adding the grated Parmesan a little at a time.
10. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
11. Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
12. Serve pasta topped with reserved lemon rounds and more Parmesan.

Cacio e Pepe

This is a dream quick dish for me. Cheese and pepper… two of my favorite ingredients. This classic Italian recipe was adapted from Bon Appetit.

I have made it on a few occasions using both Barilla bucatini and DeCecco linguine fine, par cooking the pasta for 5 minutes. It is wonderful served with a simple green salad or roasted vegetables. Love it.

Yield: Serves 2 to 3

• coarse salt
• 8 oz pasta (such as egg tagliolini, bucatini, linguine fini, or spaghetti)
• 3 T unsalted butter, cubed, divided
• 1 tsp freshly cracked black pepper
• 3/4 cup finely grated Grana Padano or Parmesan
• 1/3 cup finely grated Pecorino Romano

1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
2. Meanwhile, melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter.
4. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry. I added all of the remaining pasta water.)
5. Transfer pasta to warm bowls and serve.

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• Stir-Fried Chicken & Bok Choy

Three Years Ago:

• Rigatoni & Cauliflower Al Forno

Four Years Ago:

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Five Years Ago:

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