Bucatini Al Limone Recipes

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BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories     World Cuisine Recipes     European     Italian

Time 39m

Yield 2

Number Of Ingredients 9

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  • Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

BUCATINI AL LIMONE



Bucatini al Limone image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
2 cups French green beans, thinly sliced lengthwise
12 ounces bucatini pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons unsalted butter
1/2 cup grated Pecorino-Romano, plus more for serving
1/2 cup chopped fresh parsley

Steps:

  • Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
  • Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water.
  • Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
  • Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.

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PASTA AL LIMONE RECIPE | BON APPéTIT
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2018-09-24  · Pasta al Limone. By Molly Baz. September 24, 2018. 4.8 (295) Read Reviews Photo by Chelsie Craig, Food Styling by Kate Buckens. This classic lemon …
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  • Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
  • Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
  • Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
  • Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
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  • In the meantime, add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot (adjust amounts if adjusting serving size). Bring to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation.
  • While pasta cooks, blend soaked cashews, lemon zest, lemon juice, garlic powder, garlic clove, chickpea miso, nutritional yeast, salt, and olive oil with 1 cup (240 ml) water (amount as recipe is written // adjust if altering batch size) until completely smooth — about 1 minute. Sauce should be somewhat thin and watery, like the texture of non-dairy milk. It should taste quite tart from the lemon juice, and savory from the garlic powder. If it seems too tart, don’t worry! It will balance out once it’s on the pasta. Adjust to taste by adding more lemon juice for brightness, or nutritional yeast for a more savory cheesy flavor.
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  • While the pasta is cooking add the cream, lemon zest and a pinch of salt to a large pot. Bring the cream to a simmer, reduce the heat to low and continue simmering for about two minutes until the cream thickens. Next, whisk in the butter one tablespoon at a time, whisking continuously until all of the butter is emulsified into the cream. Then, add in the cooked bucatini, finely chopped kale, parmesan cheese, and lemon juice. Use a wooden spoon or spatula to fold the pasta, cream and kale together until evenly combined and the sauce is thick enough to coat the pasta.
  • Season the pasta with salt and freshly cracked black pepper. Divide between bowls. Top with additional lemon zest and parmesan cheese. Serve immediately!
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Top Asked Questions

How to make bucatini al limone with green beans?
Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining.
What foods can you make with bucatini pasta?
Ideal with sardines, all’ amatriciana, or cuttlefish ink, as Neapolitan tradition dictates, bucatini is also perfect for original and unexpected combinations. And if cooked very al dente, it’s also great for stuffing vegetables, as it can absorb the sauce and flavor while baking in the oven.
What's the best way to make pasta al limone?
(Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed. Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
How to make bucatini with Parmesan cheese?
Top with freshly grated Parmesan cheese. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes.

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