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Creamy Pecorino

Creamy Pecorino & Lemon Pasta


  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x

Description

One you master making a creamy pecorino sauce, you can use it for practically every Italian pasta recipe. Why not enjoy this sauce with lemon pasta. Garnish with fresh parsley and some freshly ground pepper.


Scale

Ingredients

  • 450g (16 oz) dried pasta, e.g. spaghetti, fettucini or trompetti
  • 175 (6 oz) Pecorino Romano, finely grated
  • grated rind of 1 lemon
  • 350ml (12 fl oz) double (heavy) cream
  • salt and pepper
  • shredded basil, as garnish

Instructions

  1. Add the fettucini to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
  2. Mix the cheese with the grated lemon rind and cream and season to taste.
  3. Heat gently, season to taste and pour over pasta.

Notes

  • Since the pasta is all jazzed up, it would be best to eat something plain with it, e.g. grilled fish and/or roasted vegetables. Even a green salad will go well with it.
  • If you would like to have a lighter and healthier version of this pasta dish, substitute the cream with crème fraîche.
  • For an even stronger lemon flavour you can use the rind of 2 lemons.

Nutrition

  • Serving Size: 1 serving
  • Calories: 587
  • Sodium: 589 mg
  • Fat: 32.2 g
  • Saturated Fat: 19.6 g
  • Carbohydrates: 62.7 g
  • Fiber: 8.6 g
  • Protein: 14.3 g
  • Cholesterol: 110 mg