Creamy Lemon Pasta Recipe | Wit & Delight

The original recipe for this pasta with lemon cream sauce was introduced in our June cookbook club last year. It’s the cookbook club that features recipes from Bitter Honey by Letitia Clark and pasta in particular was a huge hit. No noodles were left behind.

I made this noodle again this month and again, it was gobbled up. I tweaked the recipe a bit, swapping out the cheeses for the different ones we had on hand and using more pasta, more basil, and less butter.

This noodle dish includes all the good stuff – cream, cheese, butter, and carbs. All combined with a mild essence of basil and lemon. It’s easy to get to the table on a week night but fancy enough serve customers.

One note if you’re cooking this for guests: The dish combines quickly and is best served right on the stove. Bring everyone into the kitchen and chat while you gather, or ask them to help clear the table while you cook.

I hope you enjoy this lemon pasta recipe as much as we have. Bon Appetite!

Spaghetti with Lemon Cream

Adapt Bitter Honey by Letitia Clark

Element

• A thick, long box of pasta – spaghetti, spaghetti or fettuccine are good choices
• 2 egg yolks
• 1/4 cup ricotta
• cup of ice cream
• 2 tablespoons butter
• A small handful of fresh basil leaves
• The zest of 1 lemon and the juice of
• Salt
• 2 tablespoons Parmigiano-Reggiano

Device I used

Direction

Put salt in a large bowl of water and bring to a boil.

While waiting for the water to boil, mix all the good things together — egg yolks, cream, ricotta, Parmigiano-Reggiano, lime juice, and lemon zest in a mixing bowl. The sauce will be melted!

Place the pasta in a pot of boiling water and cook according to the instructions.

While your noodles are cooking, melt the butter into the sauce. Letitia recommends simply placing the bowl over the boiling noodles to warm up the sauce slightly. If you’re having a hard time, melt the butter over medium heat, let it cool slightly, and stir it into the sauce.

Drain the pasta!

Add the sauce and drained pasta to the pot and toss quickly, tossing the noodles until they are evenly coated with the sauce. You want everything to look combined and polished with the ricotta coating on each noodle. If things look too runny, Letitia recommends leaving everything on low heat to soften the sauce slightly. If you do this, just make sure to stir constantly and monitor closely.

Tip everything into one low serving bowl.

Sprinkle shredded basil leaves on a plate, stir well, and serve immediately.

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Kate is currently learning to play the ukulele, leaving her husband, children and dogs desperate. Follow her on Instagram at @witanddelight_.