Bucatini a la Limone Recipe
by: Frances Boswell
Cook Time
15 minutes
Prep Time
10 minutes
Yield
4 Servings
Total Time
15 minutes
Prep Time
10 minutes
Yield
4 Servings
summary
Bucatini a la Limone is an elegant alternative to the more well-known Cacio e Pepe. It is equally decadent, creamy and delicious. The addition of lemon gives it a fresh edge.
ingredients
- Kosher salt
- 1 pound dried bucatini
- 8 tablespoons (1 stick) unsalted butter
- 1¼ cups heavy cream
- 1 lemon, zested and juiced
- 1 teaspoon freshly ground black pepper, plus more for serving
- 2 cups freshly grated Grana Padano (about an 8-ounce piece), plus more for serving
- Handful chive blossoms or another edible herbaceous flower, such as arugula
directions
- Bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions, undercooking by 2 minutes to keep it very al dente.
- Prepare the sauce while the pasta cooks. Melt butter in a saucepan over medium heat. Slowly pour in heavy cream, constantly whisking until the sauce emulsifies and comes to a simmer, about 2 minutes. Stir in lemon zest and black pepper, seasoning with a pinch of salt.
- Drain pasta, reserving about 1½ cups pasta water. Add hot pasta and ¾ cups pasta water to the sauce, stirring constantly. Slowly add grated cheese to the sauce, stirring as it melts and coats the pasta. Add lemon juice and enough of the remaining pasta water to create a glossy smooth, creamy sauce. Adjust seasoning with more salt if needed. Serve immediately with additional grated cheese, remaining lemon zest, a bit more pepper and a sprinkling of chive blossoms.
notes
It helps to use tongs while stirring as it allows for a tossing/stirring motion in one.
