Rigatoni Pasta With Brown Butter, Lemon and Parmesan Cheese
Recipes Italian Main Dish Pasta Quick and Easy Vegetarian
Description
What to serve on meatless Mondays? Look no further, this is it. It's ready in a jiffy, is bright, rich and delicious.
Ingredients
1 lb. rigatoni pasta
Kosher salt
8 T. unsalted butter, cut into pieces, divided
1 Meyer lemon, very thinly sliced into rounds, seeds removed*
2 c. reserved pasta cooking water, divided
1 oz. Parmesan or Parmigiano-Reggiano cheese, finely grated, plus more for serving
freshly ground black pepper
Directions
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Cook rigatoni in a large pot of well salted boiling water, stirring occasionally, until al dente, about 2 minutes less than package directions.The pasta will finish cooking in the sauce.
Meanwhile, heat 4 T. butter in a large Dutch oven or other heavy pot over medium until melted; add lemon rounds; cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes. Using tongs, transfer one-third of lemon rounds to a plate; set aside.
Just before pasta is al dente, reserve 2 c. of the pasta cooking water. Add 1 1/2 c. of the pasta cooking water to the butter sauce. (It will thicken when the remaining ingredients are added.) Add remaining butter, a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
Drain pasta; add to the sauce. Cook, stirring often and adding 1 oz. Parmesan cheese, a little at a time. Once all of the cheese is added, continue to cook, stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If the sauce looks too thick, add pasta cooking water 1–2 T. at a time to thin it. (saucier is good as it will thicken as it cools). Remove from heat. Season with pepper; toss.
Serve topped with lemon rounds and more cheese, if desired.
4 servings.
*Before slicing the lemon into rounds, you might consider putting the lemon in boiling water for 2 minutes to soften the bitterness.