BUCATINI AL LIMONE

The mother of all easy summer recipes, this creamy, sun-bright Bucatini al Limone is luxury and comfort twirled together on a fork. While you can substitute spaghetti, fettuccine, or tagliatelle, bucatini is my favorite — its hollow center soaks up the lemony cream sauce, delivering a burst of flavor with every bite. Enjoy it on its own for an instant warm-weather indulgence, or pair it with the Togarashi-Spiced Red Snapper and Courgette & Pecorino Romano Salad for an effortless Summer Lunch from my table to yours.

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Bucatini Al Limone

Servings: 4

INGREDIENTS

• 400g bucatini pasta
• 4 tbsp best-quality olive oil
• 2 tbsp butter
• 120ml heavy cream
• Juice of 2 large lemons (about 60ml)
• Zest of 2 lemons
• 80g Parmigiano Reggiano, freshly grated, plus extra for serving
• Sea salt and freshly cracked black pepper
• Chopped parsley for serving (optional)
  
  

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INSTRUCTIONS

1. Cook bucatini in well-salted boiling water until just shy of al dente. Reserve 1 cup pasta water before draining.
2. Meanwhile in a separate pan, warm olive oil and butter over medium-low heat.
3. Add cream, lemon juice, and zest. Simmer gently for 1 minute.
4. Add drained pasta with 1/2 cup pasta water. Toss vigorously, adding more pasta water as needed to create a silky sauce.
5. Remove from heat, add Parmigiano Reggiano, and toss until melted and creamy.
6. Season with salt and pepper, and chopped parsley, if using.
7. Serve hot with extra Parmigiano Reggiano