Lemon And Salmon Roe Pasta
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 tbsps
Unsalted Butter1.25 cups
Heavy Cream1.5 tbsps
Lemon Zest (freshly grated)1 cup
Lemon Juice (fresh)3 tbsps
Dill (chopped fresh sprigs)Directions:
1
Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta
2
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted
3
Stir in zest, lemon juice, and pepper to taste
4
Remove skillet from heat and cover to keep sauce warm
5
Cook pasta in boiling water, stirring occasionally, until al dente
6
Ladle 1/4 cup pasta water into sauce and drain pasta in a colander
7
Add pasta, roe, dill, and salt to taste to sauce and cook over moderate heat, tossing, a minute, or until just heated through
8
Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta
9
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted
10
Stir in zest, lemon juice, and pepper to taste
11
Remove skillet from heat and cover to keep sauce warm
12
Cook pasta in boiling water, stirring occasionally, until al dente
13
Ladle 1/4 cup pasta water into sauce and drain pasta in a colander
14
Add pasta, roe, dill, and salt to taste to sauce and cook over moderate heat, tossing, a minute, or until just heated through