Lemon Bucatini
Like a Trip to the Amalfi Coast.
Servings: 4
Ingredients:
1 lb. bucatini (or similar pasta of your choice)
Juice of 1 1/2 lemons
1/2 stick of butter
Olive oil
Zest of 2 lemons
2 cloves garlic, sliced very thin
Salt & pepper to taste
2-3 handfuls Locatelli Pecorino Romano cheese
In a large pot, start boiling water for your pasta.
Coat large skillet with olive oil. Set heat to medium.
Once oil is hot, add garlic to skillet. Cook until lightly golden brown.
Add butter - incorporate until melted.
Add lemon juice. Let simmer with other ingredients for about a minute.
Take about half of the lemon zest and sprinkle it into your pan. You will use the other half for garnish. Stir to incorporate and remove your pan from the burner.
Once water starts boiling, salt heavily, and add pasta. (See recipe: How to Cook Pasta Al Dente)
As the pasta is cooking, put your sauce back on the burner on low heat, and ladle about 2 spoonfuls of pasta water to the sauce.
Take one of the halves on your juiced lemon, and place it flat side down into your sauce pan off to the side.
Using tongs, start adding your cooked pasta into your sauce. DO NOT drain your pasta. Lightly fold pasta into your sauce until fully coated.
While pasta is hot, top with the other half of your lemon zest.
Salt & pepper to taste - use sparingly, as the cheese will add salt to your pasta as well.
Finally, add Locatelli cheese to the pasta and incorporate.
Serve on individual plates/pasta dishes.
Notes:
Make sure to read instructions on al dente cooking time for fresh vs. dried pasta. Other pasta’s we think work for this dish: spaghetti or linguini. Any “twirling” pastas that aren’t too thick.
GoodCooking Picks:
Favorite Pasta Bowls: Spode Heritage Pasta Bowl
Favorite Pecorino: Ambriola Locatelli Grated Pecorino Romano Cheese
Tools:
