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.


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.

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

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