Creamy, Lemony Pasta Sauce
This recipe combines the bright flavors of lemon and dry white wine to create a creamy and zesty pasta sauce that is both elegant and refreshing. The shallots and lemon zest infuse the wine with a burst of flavor, while the addition of cream and Parmigiano Reggiano brings a rich and indulgent element to the dish. With a hint of salt and a squeeze of fresh lemon juice to finish, this sauce pairs beautifully with your favorite pasta for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 1 shallot finely diced
- 35cl good, dry white wine
- 4 tablespoons of grated Parmigiano Reggiano
- 20cl double cream
- Zest of 3 lemons
- Juice of 2 lemons
- Pinch of salt
Instructions
- Cook the shallots and lemon zest in the rapidly boiling wine until it has reduced by half.
- Pass through a sieve, discarding the solids.
- Put the wine back onto a medium heat, add the cream and lemon juice.
- DO NOT BOIL, but keep stirring over a heat hot enough to create a light steam.
- Add the finely grated Parmigiano Reggiano and stir until the sauce thickens slightly.
- Add more lemon juice if required. Season to taste.
- Add freshly cooked linguine or a pasta of your choice, and serve
Yield
Serves 6
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