Pasta With Pecorino & Lemon

I love pecorino and I love lemon, so why not celebrate them in one creamy Spring pasta dish? This sauce gets a touch of richness from the heavy cream, and a salty tang from the pecorino and lemon. While this is a cream based sauce, it doesn’t feel heavy, as the tartness of the lemon juice balances it nicely. I find a dish like this to be perfect for transitioning out of Winter and into Spring. What’s best is that it comes together quickly and easily, so it’s ideal for a weeknight meal.

Ingredients:

1 lb pasta (I prefer a long pasta for this, but any will do)

1 cup of heavy cream

2 cloves of garlic, minced

zest of 2 lemons

Juice of 2 lemons

2 cups freshly grated pecorino Romano

Freshly grated pepper

1 stick unsalted butter

In a large pot, boil salted water and add in your pasta. Cook until just al dente.

In the meantime, heat the butter over medium heat in a large high sided skillet or saucepan.

Add the minced garlic and sauté until softened.

Add in the lemon juice and lemon zest and sauté for a moment.

Now add in the heavy cream, stirring to incorporate. Lower the heat to low-medium flame and stir occasionally for 5 minutes.

Then add in 1 1/2 cups of the pecorino and stir to combine.

Season with freshly ground pepper.

Add the drained, hot pasta into the sauce skillet and allow it to cook in the sauce for just a minute.

Remove from the heat and serve immediately topped with the remaining pecorino. Enjoy!