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Creamy Lemon Pasta Recipe | Wit & Pride

Creamy Lemon Pasta Recipe | Wit & Pride

The unique recipe for this creamy lemon pasta used to be incorporated in our June cookbook membership ultimate 12 months. That cookbook membership instance featured recipes from Sour Honey by means of Letitia Clark and the pasta specifically used to be an enormous hit. No noodle used to be left in the back of.

I made this pasta once more this month and, as soon as once more, it used to be gobbled. I tailored the recipe a little bit, swapping out the cheeses for various types we had available and the usage of extra pasta, extra basil, and not more butter.

This pasta contains all of the just right stuff—cream, cheese, butter, and carbs. All of it comes along side a gentle essence of basil and lemon. It’s simple to get to the desk on a weeknight however fancy sufficient to serve to visitors

A observe should you’re cooking this for visitors: The dish comes in combination temporarily and is highest served proper from the stovetop. Carry everybody to the kitchen and chat when you throw all of it in combination, or ask them to lend a hand set the desk when you prepare dinner.

I am hoping you revel in this lemon pasta recipe up to now we have. Bon appétit!

Creamy Lemon Pasta

Tailored from Sour Honey by means of Letitia Clark


  • One field of thick, lengthy pasta – linguine, spaghetti, or fettuccine are just right choices
  • 2 egg yolks
  • 1/4 cup ricotta
  • ½ cup cream
  • 2 tbsp butter
  • A small handful of clean basil leaves
  • Zest of one lemon, and juice of ½
  • Salt
  • 2 tbsp Parmigiano-Reggiano

Apparatus I Used


Salt a big pot of water generously and produce to a boil.

Whilst you look forward to the water to boil, combine in combination all of the just right stuff—egg yolks, cream, ricotta, Parmigiano-Reggiano, lemon juice, and lemon zest in a blending bowl. The sauce might be runny! 

Upload your pasta to the pot of boiling water and prepare dinner to the really helpful directions. 

Whilst your pasta is cooking, soften the butter into the sauce. Letitia recommends merely striking the bowl over the pot of boiling pasta to softly heat the sauce. In case you are in a pinch, soften the butter over medium warmth, let it cool reasonably, and stir it into the sauce.

Drain the pasta!

Mix the sauce and tired pasta into the pot and stir temporarily, tossing the pasta smartly till each and every strand is lined and saucy. You need the whole thing to appear blended and shiny with ricotta coating every noodle. If issues glance too runny, Letitia recommends striking the whole thing over low warmth to softly scale back the sauce. If you happen to do that, simply make sure you stir continuously and watch intently. 

Tip the whole thing out right into a low serving bowl.

Sprinkle the torn basil leaves on best of your dish, give it a stir, and serve in an instant.

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