I can still remember the first time I tasted this creamy, zesty pasta while looking out over the deep blue waters of the Tyrrhenian Sea in Amalfi, and I was determined to recreate the recipe.
While it has taken over a year to perfect, I think this recipe captures the essence of the dish I had that day, and I hope you enjoy it too!
- 8 oz Pasta
- 1 tsp Extra Virgin Olive Oil
- 1 Shallot, finely chopped
- 1 cup Heavy Whipping Cream
- 1 tsp Grated Lemon Zest
- 2 tbsp Fresh Lemon Juice
- Salt & Pepper to taste
- 1/2 cup Freshly Grated Parmesan Cheese
- Heat oil over medium high heat in either a saute pan or large frying pan.
- Add finely chopped shallot to the pan and season with salt (24 turns on the salt grinder) and pepper (18 turns on the pepper grinder). Saute the shallots for 4 minutes until softened and be mindful not to burn them.
- Add heavy whipping cream and lemon zest, stirring to combine. Bring to a boil and cook until sauce thickens (5-6 minutes) then reduce heat to low.
- Add lemon juice and stir sauce to combine.
- Cook pasta according to directions. If you are using dried pasta, you can cook the pasta at the same time you are making the sauce. Since cooking fresh pasta only takes a couple of minutes, you can wait and cook it after you finish making the sauce.
- Once the pasta is ready, use tongs to transfer the pasta to the sauce pan. Once the pasta is completely transferred, toss to combine and coat the noodles. If you want a thicker sauce, turn the heat back up while you toss the sauce and pasta together to thicken it.
- Season to taste with additional salt and pepper. Sprinkle with the finely grated parmesan cheese, pour yourself a glass of prosseco and enjoy!