Click for Cookbook LOGIN
"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pasta With Brown Butter, Whole Lemon, and Parmesan Recipe

  Tried it? Rate this Recipe:
 

 

Pasta With Brown Butter, Whole Lemon, and Parmesan image

 

This recipe for Pasta With Brown Butter, Whole Lemon, and Parmesan is from Salad, Pasta, Soup, Oh My!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. short tube pasta (such as paccheri or rigatoni)
Kosher salt

8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided

1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed

1 oz. Parmesan, finely grated, plus more for serving
Freshly ground black pepper

Directions:
Directions:
1. Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).

2. Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and the bottom of the pot is browned in spots, 57 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside.

3. Just before pasta is al dente, scoop out 2 cups of pasta cooking liquid. Add 1 cups pasta cooking liquid to the butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more until the sauce is emulsified and creamy.

4. Drain pasta and add to the sauce. Cook, stirring often and adding 1 oz. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to the pasta, about 3 minutes. If the sauce looks very thick, add more pasta cooking liquid 12 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools). Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.

5. Serve pasta topped with reserved lemon rounds and more Parmesan.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!