Limoncello Pasta
Whether you're looking to breathe new life into some leftover Limoncello or embark on a culinary adventure with a fresh, zesty twist, this dish is a revelation. Imagine using the delightful and sweet Limoncello liqueur that you had from a previous occasion, perhaps a soirée or a celebration, to deglaze and create a sauce that's a harmonious blend of sweet, savoury, and tangy lemon flavours.
Prep time: 15 Minutes
Cook time: 15 Minutes
Nutrition: 200 Calories
Servings: 4
Ingredients
- 12 oz Fettuccine Pasta
- 1/2 cup Limoncello Liqueur
- Zest and juice of 2 Lemons
- 2 tablespoons Salted Butter
- 1/2 cup Creme Fraîche (substitute with mascarpone cheese or heavy cream if necessary)
- 3 cloves Garlic, thinly sliced
- 1/2 cup Parmigiano Reggiano (or pecorino), grated
- Salt and Pepper
- Olive oil or butter for sautéing
Method
- Begin by thinly slicing or mincing garlic cloves, zesting and juicing the lemon, and grating parmesan.
- Boil pasta according to box instructions, and always reserve about ¼ cup of pasta water if you need to thin the sauce at the end.
- In a large pot or pan, add about 1 tablespoon of olive oil or butter over medium heat.
- Add the zest from the lemon and the sliced garlic and sauté just until the garlic is fragrant. Remove it from the heat if it begins to brown to avoid it burning.
- While the pot is still on the heat, add the limoncello to deglaze the pan, using a wooden spoon or spatula to scrape the bottom of the pan. Let it simmer until au sec, or almost dry.
- Add in the creme fraîche and mix together until melted.
- Then add the fresh squeezed lemon juice. Stir until well combined.
- Add the cooked pasta to the pan of lemon sauce, along with the grated parmesan and cold butter.
- While removed from the heat source, but the pan is still hot, stir continuously until the butter is fully emulsified into the sauce.
- Season with salt and pepper and serve hot.
- Garnish with more cheese and fresh parsley or chives.
Category: Food | Cuisine: Italian
