An easy-to-make, one-pan lemon cream pasta that is unknown yet supremely delicious. The exquisite harmony of fresh lemon, heavy cream, and the savory umami of consommé creates an authentic restaurant-quality flavor. This dish will overturn your perception of cream pasta, offering a delightful experience from start to finish. Please give it a try.
Ingredients
Main Ingredients (1 serving)
- 1.6mm pasta 100g
- Heavy cream (35% milk fat) 100cc
- Butter 10g
- Lemon 1/2 (zest)
- Lemon slices to taste
Seasonings
- [A] Consommé 1.5 tsp
- [A] Salt 1 pinch
- Lemon juice 2 tsp (from 1/2 lemon)
- Black pepper 2 dashes
Steps
- To remove wax from the lemon, lightly boil it in hot water, then wipe the surface with a paper towel.
- Cut 1/2 lemon in half, squeeze out 2 tsp of lemon juice, and remove the seeds.
- Prepare a tool for zesting the lemon, and set aside the zest for the final step.
- In a frying pan, add 350cc water, 1.5 tsp consommé, and 1 pinch salt, then bring to a boil.
- Once boiling, add 100g of 1.6mm pasta, occasionally loosening it, and simmer for about 7 minutes until the liquid is absorbed. Pro Tip: Use medium-high heat, stirring to prevent the pasta from sticking as it simmers. Allowing the pasta to absorb the cooking liquid infuses the flavor throughout and creates a cohesive dish.
- Once the cooking liquid has reduced to about 1-2 tbsp, add 100cc heavy cream and the squeezed 2 tsp lemon juice, then simmer to thicken.
- Add 10g butter and melt it in, mixing well.
- Add the reserved zest from 1/2 lemon and mix.
- Add 2 dashes of table pepper, plate the pasta, and garnish with lemon slices if desired.
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