A yummy lemon-saucy pasta that serves 4. Cherie served it with fresh bread and a Caesar's salad; pumpkin pie and coffee for dessert.
| 12 ounces vermicelli Juice of 2 large lemons Scant 1 cup panna da cucine or heavy cream |
¼ cup butter 1-1/3 cups freshly grated Parmesan cheese Salt and ground black pepper |
1. Cook the pasta in salted boiling water according to the instructions on the package.
2. Meanwhile, pour the lemon juice into a medium saucepan. Add the butter and cream, then salt and pepper to taste.
3. Bring to a boil, then lower the heat and simmer for about 5 minutes, stirring occasionally, until the cream reduces slightly.
4. Drain the pasta and return it to the pot. Add the grated Parmesan, then taste the sauce for seasoning and pour it over the pasta. Toss quicly over medium heat until the pasta is evenly coated with the sauce, then divide among four warmed bowls and serve immediately.
Source: The Cook's Encyclopedia of Pasta, by Jeni Wright, Barnes & Noble Books, 2001, New York.