This is a fast, fresh pasta sauce with lemon and wine and all the cooking takes barely 5 minutes - less time than cooking the maccheroni. I chose farfalle for this dish, but it would be just as delicious with any pasta.
3 Tbsp. unsalted butter
Finely grated zest of 1 lemon (about 1 heaping tsp.)
1 cup dry white wine
Juice of 1 lemon, freshly squeezed (about 1/4 cup)
2 tsp. kosher salt
1 cup heavy cream
1 lb. pasta
1 lb. pasta
1 cup freshly grated Pecorino or Parmigian-Reggiano (for a milder flavor)
Extra-virgin olive oil, best-quality, for serving
Drop the butter into a skillet and set over medium heat. Add lemon zest and stir until sizzling. Pour in the white wine and lemon juice, add the salt, stir and bring to a bubbling simmer. Cook for 2-3 minutes.
Slowly pour in the cream, whisking into the simmering wine. Cook, stirring occasionally, until reduced slightly; 2 to 3 minutes. Have the pasta cooking and ready to go and cook till al dente. Toss the cooked pasta into the sauce. Turn off the heat and add your grated cheese and toss well. Finish with a drizzle of olive oil and serve in warm bowls. Pass cheese at the table. This thickens as the al dente pasta continues cooking in the pot.
Lidia's Recipe Club
~Adapted from Lidia Cooks from the Heart of Italy - Abruzzo