I come to you today humbly with a recipe I really think you should try out. It’s fast, it’s easy, and it’s *insanely* good. I devised this pasta recipe one night recently after we’d gotten out of a matinee on a hot Sunday and it was about dinner time. Should we go out, which would require little energy, or make something? I did a mental inventory of what we had in the cupboards and decided I could throw together some sort of Cacio e pepe bastardization (I’ve never made cacio e pepe!). I knew we had cream, bucatini, a lemon, parsley, butter and parmesan cheese. All terrific ingredients for a fast pasta dish.
By the way, I absolutely love pasta, and the many forms it can take. Basically any night we’re drawing a blank on dinner I offer to “make some sort of pasta”. I also really believe that people should stock their pantries well with ingredients complementary to a good pasta dish. Get a few cans of fire roasted tomatoes, have some garlic on hand, some basil, some cheese, lemon… The PASTA-bilities are endless (hahahahahhahaaa).
This recipe is also nice because it requires very little prep, and uses one pan (I can’t overemphasize how much I love one-pan dinners). Do note though, that because of the butter and cheese and cream, this isn’t exactly a super healthy dish. However I’m confident you could take out the cream, and it would still be delicious.
Easy Cheesy Lemony Pasta | Prep: 5 min Cook: 15 min
• Juice of one lemon (also optional: zest of that same lemon, for extra lemony-ness)
• 1 c. shredded parmesan cheese
• 1 c. heavy cream
• 2 tbsp butter
• Bunch of parsley, roughly chopped
• Optional: panko bread crumbs
Start by bring a skillet of salted water to a boil. Cook the bucatini al dente. Reserve a half cup of pasta water. Drain and rinse.
In the same pan, melt the butter on medium heat. Gradually add the cream, cheese and lemon juice (+zest), stirring constantly (don’t want to burn that cream!), until combined. Add pasta, stirring an coating. Do this for about 5 minutes while the sauce thickens. If you wish to thin the sauce out a little, use the reserve pasta water.
Optional: At this point, in a separate pan, heat up a little olive oil and toast some panko bread crumbs with fresh salt and pepper (we have some in the cupboard from times when we’ve recreated a Blue Apron meal… They come in big containers!), until browned and toasty-smelling.
Divide between two bowls, top with bread crumbs and parsley. Then enjoy the hell out of that thing. THAT’S IT!