Pasta al limone is another wonderful example of Italian cucina semplice (“simple cooking”). Like so many classic Italian dishes, it seems like every Italian chef and cook has their own version, but regardless of how you get there, the goal is a light pasta dressed with a creamy, lemony sauce. The lemony sauce for this delicious dish is achieved by the emulsion of starchy pasta water, butter, and pecorino romano cheese infused with finely grated lemon zest and lemon juice and it only takes about 15 minutes to prepare! Prepare to fall in love with this simple Italian classic recipe. Serve it as a light starter for a larger meal or add a piece of grilled chicken or some spicy shrimp and a green salad for a tasty, quick, and easy weeknight meal. Sit back, close your eyes and imagine you’re with a special friend in a small bistro on the Italian Amalfi coast. Buon appetito!

Lemon Pasta (Pasta al limone)
Serves 4  

INGREDIENTS
·  8 ounces linguini
·  2 cloves garlic thinly sliced
·  1 red chili or 1 Calabrian chili thinly sliced or ¼ teaspoon red pepper flakes (optional)
·  3 tablespoons olive oil
·  3 tablespoons butter
·  1 cup pasta water
·  1/3 cup fresh lemon juice
·  3 tablespoons grated lemon zest (about 1 good size lemon) + 2 tablespoons for garnish
·  1/3 cup pecorino romano
·  ¼ cup parmesan for garnish
·  salt and pepper
·  1/3 cup fresh parsley (you can also use mint or fresh basil)

PREPARATION
1.  Cook the pasta for half the time in the directions; use less water than you normally would so the pasta water is more starchy than usual.
2.  Over medium heat, sauté the garlic and red pepper in the olive oil for a minute or two until fragrant. (don't burn!)
3.  Add the lemon zest and swirl around to incorporate the zest into the garlic-olive oil.
4.  Immediately add the half-cooked pasta to the saucepan and stir to combine; reserve the pasta water.
5.  Add 1/3 cup pasta cooking water and the lemon juice; stir and bring to a boil; reduce the heat to medium.
6.  Add the parsley and stir to incorporate.
7.  Cook the pasta for the remaining recommended time until it is al dente and the starchy water has mostly evaporated and is creamy (like risotto); add an additional small amount of pasta water if the pasta is too dry.
8.  Add 3 tablespoons of butter and stir to melt and combine into the sauce.
9.  If the sauce isn’t loose enough, add an additional small amount of pasta water to bring the sauce to the creamy consistency you want. Keep stirring.
10. Remove the pan from the heat and, while stirring, sprinkle on 1/3 cup freshly grated pecorino romano, continuing to stir until the pecorino melts and the sauce is creamy.
11.  Adjust the salt and pepper to taste.
12.  Garnish with lemon zest and parmesan

Wine pairing: Chablis, Albariño, Verdicchio, Pinot Grigio, a soft, Loire Valley Sauvignon Blanc, or even a fresh Vinho Verde. In Italy a light red Valpolicella is often the wine of choice with pasta al limone.

Adapted from Gennaro Contaldo’s tribute to his longtime friend Antonio Carluccio:  https://www.youtube.com/watch?v=SwDJi_PB-wY