Since Monday, I’m sure you are well on your way to homemade limoncello.
And now that you’ll have all this limoncello lying around, you have two options:
1. You could drink it all.
2. OR you could drink MOST of it, and save some for this dish.
I think you’ll be happy you did. This is the lemony creamsicle of pastas. Simple, fresh and lightly creamy, it’s a perfect summer pasta. Throw together an arugula and watermelon salad and you have yourself a garden party.
Here is the recipe for Limoncello Pasta.
What You Need:
1 pint heavy cream
1/4 cup limoncello
1 lb (box) thick spaghetti
Zest of two lemons
Salt and pepper
Grated Parmeggiano Reggiano cheese
Fresh Italian parsley
What To Do:
Grate your lemon zest and set aside.
Set a large pot of water to boil for your pasta. Once the water is boiling, season it with salt and add in your pasta. Cook according to package instructions (Al denté)!
Heat the heavy cream in a large saucepan with a few turns from the freshly ground pepper mill for about 5 minutes, or until it starts to thicken. Stir occasionally so that the cream does not boil.
Add in the lemon zest and stir to combine.
Drain your cooked spaghetti and add the pasta to the cream sauce (with the heat still on).
Keeping the heat on, pour in the the 1/4 cup limoncello. Stir to combine.
Transfer to a large serving dish. Grate Parmesan cheese over the top and add some chopped fresh parsley.
1/4 lb cubed pancetta
1 1/2 cups peas (fresh or frozen)
Cook the cubed pancetta in a frying pan (with just a teeny touch of olive oil) over medium heat until it starts to brown, about 5-7 minutes.
While you are cooking your cream, add in the peas with the lemon zest and let them cook in the cream.
Proceed as above, adding in the cooked pancetta at the end.
Eat! Like so: