Rigatoni With Brown Butter, Lemon and Parmesan Cheese
Recipes Italian Main Dish Pasta Quick and Easy Vegetarian
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.