Best Maccheroni With Fresh Lemon Cream Recipes

Maccheroni with Fresh Lemon & Cream image

Yield serves 6 as a ¿rst course or 4 as a main course

Number Of Ingredients 10

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

Steps:

To cook the maccheroni: heat a large pot of well-salted water (6 quarts or more) to the boil.
Drop the butter into the big skillet, and set it over medium heat. As the butter melts, scatter in the grated lemon zest; stir it around until sizzling. Pour in the white wine and lemon juice, add the salt, stir, and bring the liquids to a bubbling simmer. Cover the skillet, and let cook for a couple of minutes.
Uncover the pan, and slowly pour in the cream, whisking it steadily into the simmering wine and lemon juice. Cook, stirring occasionally, until the liquids reduce to a saucy consistency you like, 2 or 3 minutes more.
After whisking in the cream, start cooking the pasta. Shake excess flour off the fresh maccheroni, and drop it into the boiling water, stirring to separate the strands. Return the water to a rolling boil, and cook the pasta for 4 to 5 minutes, stirring occasionally, just until al dente.
With the lemon-and-cream sauce at a simmer, quickly lift out the maccheroni and drop it all into the skillet. Toss the pasta until well coated, loosening the sauce with a few spoonfuls of hot pasta-cooking water if needed.
Turn off the heat, sprinkle a cup or so of grated cheese over the maccheroni, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.

Lemon Capellini image

Provided by Ina Garten

Categories main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound (2 sticks) unsalted butter
Zest and juice of 2 large lemons
1 lemon for garnish

Steps:

Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.