Rigatoni With Brown Butter, Lemon and Parmesan Cheese
Description
This pasta has simple ingredients that make an incredible dish. It's so easy and delicious, you'll make it often. It's a great recipe to serve on Meatless Mondays.
Ingredients
1 lb. rigatoni or other short tube pasta
Kosher salt
reserved 2 c. pasta cooking water
8 T. unsalted butter, cut into pieces, divided
1 small lemon, very thinly sliced into rounds, seeds removed
1 oz. Parmesan cheese, finely grated, plus more for serving
2 t. freshly ground black pepper
Directions
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Cook pasta in a large pot of well salted boiling water, stirring occasionally, until al dente, about 2 minutes less than package directions, about 12 minutes. The pasta will finish cooking later.
Meanwhile, heat half of the butter in a large Dutch oven or heavy pot over medium heat until melted. Add lemon slices; cook, stirring often, until softened and bottom of pot is browned in spots, about 5–7 minutes. Use tongs to transfer one-third of the lemon slices to a platter; set aside.
Just before pasta is cooked to al dente, reserve 2 c. pasta cooking water. Add 1 1/2 c. of this water to the butter sauce. It will thicken when the remaining ingredients are added. Add the remaining butter one 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, adding 1 oz. Parmesan cheese a little at a time. Once all cheese has been added, continue to cook, stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If the sauce is too thick, add more pasta cooking water 1–2 T. at a time to thin it. Remove from heat. Season with about 2 t. pepper; toss.
Serve pasta topped with reserved lemon rounds and more Parmesan cheese.
4 servings.