There are a lot of methods to make “Pasta al Limone,” or lemon pasta, and a method is to include cheese. This recipe makes use of loads of Parmigiano-Reggiano and tender goat cheese (chèvre) in a sauce that’s extremely straightforward to make. The whole lot is simply blended in a bowl, no cooking required!
If you happen to don’t have any goat cheese available, one other wonderful (and Italian-approved, imagine it or not) substitute is cream cheese!
Watch the Pasta Grammar video:
PASTA AL LIMONE WITH GOAT CHEESE RECIPE
For this recipe, you’ll need:
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Salt
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7 ounces (200 g) thick spaghetti
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4 ounces (115 g) tender goat cheese or cream cheese
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At the very least 3.5 ounces (100 g) grated Parmigiano-Reggiano cheese (you’ll be able to’t use an excessive amount of, however you’ll be able to positively use too little!)
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The juice of 1 massive lemon
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Grated lemon zest for topping
Carry a big pot of water to a rolling boil and salt it generously. Add the pasta and prepare dinner as directed, or till “al dente” to your style.
In the meantime, place the goat cheese in a big mixing bowl. Stir in sufficient scorching pasta water to skinny the cheese right into a creamy sauce. Stir within the Parmigiano cheese, lemon juice and salt to style.
When the pasta is cooked, use tongs or a spaghetti fork to switch it into the sauce bowl. Stir all collectively. If the sauce is simply too thick, you’ll be able to skinny it with just a little extra pasta water.
Serve instantly, topped with lemon zest.
