There are numerous 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 simple to make. Every part is simply blended in a bowl, no cooking required!
For those who don’t have any goat cheese readily available, one other glorious (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 will have:
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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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Not less than 3.5 ounces (100 g) grated Parmigiano-Reggiano cheese (you possibly can’t use an excessive amount of, however you possibly can undoubtedly use too little!)
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The juice of 1 giant lemon
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Grated lemon zest for topping
Convey 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 just too thick, you possibly can skinny it with somewhat extra pasta water.
Serve instantly, topped with lemon zest.
