Salsa al Limone
Traditional recipe for Salsa Al Limone or Lemon Sauce
Ingredients
- 50 gram Butter unsalted
- 2 zest Lemon untreated
- 2 Juice of Lemon fresh
- 250 ml Cooking Cream 35.1% at least
- t.t Sea Salt
- t.t Black Pepper coarse ground
- 300 gram Pasta of your choice
- t.t Parsley fresh chopped for garnish
- t.t Parmigiano Reggiano for serving
Instructions
- In a saucepan, melt the butter over medium heat.
- Add the lemon zest to the melted butter and sauté for about 1 minute toinfuse the flavor.
- Pour in the lemon juice and stir well to combine with the butter and zest.
- Reduce the heat to low and slowly pour in the heavy cream, stirring continuously.
- Simmer gently for 3-4 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. Remove from heat and set aside.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve about 1 cup (250ml) of pasta cooking water, then drain the pasta.
- Return the drained pasta to the pot.
- Pour the prepared lemon cream sauce over the pasta and toss gently tocoat each strand evenly. If the sauce is too thick, add some of the reservedpasta cooking water to loosen it.
- Divide the lemon pasta among serving plates or bowls.
- Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
- Serve immediately and enjoy this refreshing and flavorful lemon pasta dish!
Notes
Recipe Notes:
- Adjust the amount of lemon juice and zest according to your taste preference. For a stronger lemon flavor, you can increase the amount of zest.
- This lemon sauce pairs well with various pasta shapes, including long noodles like Spaghetti or Linguine.
- For a lighter version of this sauce, you can substitute part or all of the heavy cream with half-and-half or milk, though the consistency and flavor will be slightly different.