Lemon Butter Pasta w Pecorino Romano

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #39097

July 10, 2022



"Simple but delicious, Save a ladle of pasta water to emulsify the sauce"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (103.2 g)
  • Calories 146.6
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 4848.8 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 1.3 g
  • Protein - 6.1 g
  • Calcium - 31.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 28.1 mg
  • Thiamin - 0.2 mg

Step 1

Cook pasta to your liking in salty water Melt butter until it bubbles Add cooked pasta to pan Mix pasta with butter until well coated Add lemon juice followed by a ladle of starchy pasta water Emulsify sauce to your liking Plate and garnish with pecorino romano, lemon rind

Step 2

Tip: when emulsifying any sauce, do not turn heat on high. Put pan on heat for a few seconds and emulsify sauce off heat. High heat breaks sauces without roux or cornstarch slurry in most instances. Repeat this process if adding more pasta water to make the pasta saucier.

Tips & Variations


No special items needed.

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