Lemon Pappardelle
Serves 210 mins prep30 mins cook
I want to bathe in this creamy lemon butter sauce lemon 🍋... maybe not bathe because that would be wasting it, but it is really is that good!
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What you need
Instructions
Parm Za’atar Crumble 12 Preheat your oven to 375°F. 0 Add ⅔ cup parmigiano reggiano (you will use the rest later) to a baking sheet, mix in the za’atar and grate a bit of lemon zest. Mix with your hands. 1 Bake for 6-8 minutes until golden but not burnt. Let it cool. Creamy Lemon Pasta 13 Fill a pot with water and start heating your pasta water. 2 In a pan, melt 1 tbsp of butter. Once bubbling, arrange ½ of 1 lemon thinly sliced to the pan and let them caramelize on medium low heat for about 4-5 minutes per side. Sprinkle the ½ tsp sugar among them before flipping and then a pinch of salt. 3 Once lemons are super soft, drag them around the pan to sort of deglaze the stuck on bits and remove. 4 Cook your pasta in salted water until almost al dente (2 minutes less than package directions). 5 Chop the lemons until finely minced and return to the pan, add the mascarpone and 1 ladle of pasta water. Mix it well. Squeeze a tiny bit of lemon (1 tsp max). 6 Add a bit of pasta water to the remaining ⅓ parmigiano and mix. 7 Add your pappardelle to your sauce and parmigiano. Mix until all creamy and incorporated, about 2 minutes. 8 Turn heat off and add 4 tbsp of butter. Emulsify. Season to taste. 9 Top with more parmigiano and the parm za’atar crumble.View original recipe