Lemon Pepper Pasta with Browned Butter

 

While “lemon” and “pepper” are the two primary flavors here, this pasta really does taste enough like cacio e pepe to hit many of the same pleasure receptors as excellent boxed macaroni and cheese. Unfortunately, it does require a bit more technique here (the simplest things often do), in that the sauce is only created with some browned butter, finely grated parmesan, pasta water and not much else. If this isn’t something you’ve done before, wow, are you in for a treat– but also, be patient, the al dente pasta does take a bit of time in the skillet to fully cook and create a thick enough sauce. It’s the ultimate “I can’t believe this came from only that” – my favorite way to cook. 

If this feels too simple for your taste, I encourage you to just try it because it really does dazzle. That said, feel free to do something like add a little thinly sliced preserved lemon or maybe a finely grated clove of garlic to the skillet, maybe toss in a handful of leafy greens at the end (but really, that’s what the blanched broccoli is for).

YIELD — 4 servings

 

Ingredients

  • 12-16 ounces / 300-450g of pasta (a whole box or ¾ of a box), a long, noodle shape works best here* 

  • Kosher salt 

  • 6 tablespoons/85g unsalted butter

  • ½ teaspoon crushed red pepper flakes, plus more

  • Lots of freshly ground black pepper (from a pepper mill) 

  • 1 lemon, zested and juiced 

  • ½ cup/50g finely grated parmesan cheese, plus more

Directions

1. Cook pasta in a large pot of boiling salted water until it’s nicely al dente (it’ll finish cooking in the sauce you make); Set aside 2 cups of the pasta water, then drain the pasta, setting both aside. 

2. Meanwhile, heat butter in a large skillet over medium heat. Let the butter melt, then begin to brown, using a whisk to scrape up all the browned bits as they form (this will give you a good evenly browned brown butter). Cook until the butter is all foamy and nutty-smelling, 3–4 minutes or so. 

3. Add red pepper flakes, lots of freshly ground black pepper and the lemon zest. Add the pasta along with ½ cup cheese and ½ cup of pasta water. Season with salt and increase heat to medium–high. Cook, tossing frequently (I like to use tongs) until the liquid starts to thicken and evaporate, 3–4 minutes or so. Add another ½ cup pasta water to the skillet, and continue to cook, tossing, tossing, tossing…again until the liquid starts to thicken and evaporate, about 2-3 minutes (it’ll start happening quicker with each addition). 

4. Add another ½ cup water and continue to cook until the sauce appears thickened, glossy, starchy and luscious. Taste a noodle– it should be salty, creamy and fully cooked (but not mushy). If you think the pasta or sauce needs it, give another splash of pasta water and get it to where you want it. 

5. Remove from heat and add half the lemon juice. Season with salt and maybe more pepper or some crushed red pepper flakes. Taste a noodle and add the remaining lemon juice if “very lemony” is what you’re after (it’s what I’m after). Divide among bowls, making sure each has a nice pool of sauce. Top with more pepper and cheese, if you like. 

Notes

*The pasta pictured that I used is called fusilli di gragnano (we carry it at First Bloom!). You can use any pasta shape here, though I do think a long, fun noodle is best. I am true fan of the humble spaghetti, but bucatini would also work. There is an increasingly large number of new, interesting, “cool” shapes at even the most basic grocery stores, so I encourage you to experiment to see what you like best.








newsletter, pastaAlison RomanComment