Posted by Brenda
on May 5, 2010 in Recipes
| 7 comments
Although the Tandem Tasters write books which include chefs’ recipes, they enjoy reading the many excellent cookbooks written by chefs. Two of our favorite reads is Ruth Reichl’s Tender at the Bone and Comfort Me with Apples. We especially enjoy the stories of Ruth’s pursuit of good food with MFK Fisher, Alice Waters, Wolfgang Puck and Danny Kaye.
The recipe for lemon pasta is so delicious that we are passing it along. Ruth enjoyed it at Danny’s home years ago. She did not ask him for the recipe, but kept perfecting until it was close to Danny’s original version. Now we tried it and love it. We all love pasta carbonara, and this creamy, cheesy and lemony pasta is as high on our list. We serve it with a simple green salad and a crisp California white wine.
1/2 stick (1/4 cup) unsalted butter
1 cup heavy cream
3 tablespoons fresh lemon juice 1 pound fresh egg fettuccine
2 teaspoons fresh lemon zest
freshly ground pepper
freshly grated Parmesan cheese
Melt butter in a deep heavy 12 inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.
Cook the pasta in a large pot of salted boiling water until al dente, 2-3 minutes.
Reserve 1/2 cup of the pasta cooking liquid and drain the pasta into a colander.
Add the pasta to the skillet with lemon zest and 2 tablespoons of the pasta cooking liquid and toss well. (Add more pasta cooking liquid 1 tablespoon at a time, if necessary to thin sauce.)
Season the pasta with salt and pepper and serve with Parmesan cheese.
Brenda C. Hill
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