A few nights ago, I made a pasta dish from a La Cucina Italiana magazine. This one was a winner.
Recipe
Ingredients
- 2 lemons
- Coarse sea salt
- 1 pound farfalle (bow-tie pasta)
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh rosemary
- 1 1/4 cups heavy cream
- 4 ounces smoked mozzarella cheese, coarsely grated (about 1 cup) plus more for serving
Instructions
Bring a large pot of water to a boil.
Cut zest from lemons in long strips, avoiding white pith. Very thinly slice strips lengthwise and transfer to a fine-mesh sieve. Lower sieve into boiling water just until zest is submerged. Blanch zest for 3 minutes, then transfer to a bowl. (This was a neat idea that I never thought of and want to try again.)
Generously salt the boiling water. Add pasta and cook until al dente.
Meanwhile, melt butter in a medium heavy saucepan over medium heat; add rosemary, then stir in zest. Whisk in cream, bring mixture to a gentle simmer and cook until cream is flavorful and slightly reduced, about 8 minutes. Cover to keep warm.
Drain pasta and return to pot. While pasta is hot, add cream mixture and stir to combine, then add cheese, in thirds, stirring after each addition. Season to taste with salt. Serve immediately, with extra cheese for sprinkling.
