PASTA WITH FRESH LEMON & CREAM SAUCE

DAVE FERRARI One Workplace, Santa Clara

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 a 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 by Lidia.

INSTRUCTIONS

You will need a large pot, 8-quart capacity, for cooking the pasta; a heavy-bottomed skillet or sauté pan, 12 inch diameter or larger.

TO COOK THE MACCHERONI
Heat a large pot of well-salted water (6 quarts or more) to a 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 as you like, 2 or 3 minutes more.

After whisking in the cream, start cooking the pasta.

PREP TIME: 10 minutes
COOK TIME: 20-25 minutes
TOTAL TIME: 30-35 minutes

INGREDIENTS
2 tsp kosher salt
3 tbsp butter
Finely grated zest of 2 lemons (about 4 tsp)
1 cup dry white wine
Juice of 2 lemons, freshly squeezed, about ⅓ cup
1 cup heavy cream for cooking and finishing the pasta
1 batch (1 lb) of homemade maccheroni alla chitarra or other pasta
1 cup freshly grated pecorino Romano (or half pecorino and half Grana Padano for a milder flavor), plus more for passing
Extra-virgin olive oil, best-quality, for serving

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