serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Faster Pasta
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 50 g rock salt, for the pasta water
- 400 g casarecce pasta
- 250 ml (1 cup) good quality chicken stock
- 100 g cold unsalted butter, chopped
- salt and black pepper, to taste
- 2 lemons, zest finely grated and juiced
- 120 g Parmigiano Reggiano, grated
Instructions
- Bring a large saucepan of water to the boil. Once boiling, add the salt, then the pasta and cook it for 2 minutes less than the recommended cooking time.
- Meanwhile, place the chicken stock in a large frying pan and bring to the boil over high heat. Add the butter and whisk until melted and emulsified, then add a pinch of salt. Whisk in the lemon zest and 2 – 3 tablespoons of lemon juice.
- Drain the pasta, reserving some of the cooking water and transfer it to the pan with the lemon emulsion. Season to taste with salt and pepper, then toss the pasta until the sauce is reduced enough to create a nice coating around the it.
- Remove from the heat and stirring continuously, add the parmesan until emulsified. Add more lemon zest or juice if needed. If the pasta sauce gets too thick, add some of the cooking water. Serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Faster Pasta
