Maccheroni with Fresh Lemon & Cream
- 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 saute pan, 12-inch diameter or larger
- 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.
butter, lemons, white wine, lemons, kosher salt, heavy cream, batch, freshly grated pecorino, extravirgin olive oil, pasta
Taken from www.epicurious.com/recipes/food/views/maccheroni-with-fresh-lemon-cream-372339 (may not work)