Friday, February 19, 2016

Creamy Lemon Pasta

Creamy Lemon Pasta with bacon.
 This pasta is the perfect easy weeknight dish. It's so simple and so quick to make. The lemon and parsley brightens and brings freshness. There were no leftovers here!
You can use pancetta for this dish or bacon. Whatever you have on hand.
This is a dish your children can help prep, but it's so easy children 8 and up can prepare it with little supervision. Just draining the pasta really.

Can I take a moment to apologize for these ridiculous pictures? It's absurd. :( But the pasta is good and the recipe is below, so keep reading!

Creamy Lemon Pasta 

1 pound thin spaghetti, cooked al dente in salted water, reserve 2 cups cooking liquid
1-2 tablespoons butter or Blood Orange olive oil, or bacon/pancetta renderings
1 shallot, peeled and minced
1/2 pint heavy cream
zest from one lemon
juice from one lemon
1/4-1/3 cup chopped parsley leaves
8-10 pieces bacon cooked or 1/3 cup pancetta cooked, chopped

Serve with shredded Asiago cheese.

  1. Heat the butter on medium heat in a sauce pan and saute the shallot until translucent.
  2. Turn the heat down to medium/medium low and add heavy cream, salt ( keep in mind that you'll be adding salted pasta water, don't over salt) , and pepper to the sauce pan. 
  3. Whisk in lemon zest and juice, taking care not to overcook or the cream will separate.
  4. Add pasta to the pan and toss to coat. Add half a cup of pasta liquid as needed to coat the pasta.
  5. Toss in remaining ingredients.
  6. Serve with Asiago cheese if desired.

That's it! So simple, but so good. I hope you'll try this easy pasta dish. If you do, let me know how you like it in the comments section, or on Facebook! Links are below. Have a GREAT weekend!

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