Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Pecorino

Creamy Pecorino & Lemon Pasta


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.


Ingredients

Units Scale
  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

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