The perfect summer pasta
Bucatini Al Limone (with butter and no cream)
1.5 sticks of butter
About 3 medium lemons
1/2 cup parm
6-8 cloves of garlic
Chopped parsley
Pasta
1. Mince garlic
2. Cut 1.5 sticks of butter into smaller peices about 1 inch
3. Melt butter on med low heat
4. Add garlic. Cook on low heat.
5. Grate parm
6. Slice lemosn to be squeezed. Reseve one lemon and cut in circular slices. Remove seeds.
7. Cook pasta in salted water
8. Add lemon slices to butter
9. Once pasta is almost finsihed scoop pasta water into butter mix.
10. Add pasta. Mix.
11. Remove from heat and add parm to taste.
12. Top with parm and chopped parsley to serve.
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Pasta Al Limone with butter and no cream
1.5 sticks of butter
About 3 medium lemons
1/2 cup parm
6-8 cloves of garlic
Chopped parsley
Pasta
1. Mince garlic
2. Cut 1.5 sticks of butter into smaller peices about 1 inch
3. Melt butter on med low heat
4. Add garlic. Cook on low heat.
5. Grate parm
6. Slice lemosn to be squeezed. Reseve one lemon and cut in circular slices. Remove seeds.
7. Cook pasta in salted water
8. Add lemon slices to butter
9. Once pasta is almost finsihed scoop pasta water into butter mix.
10. Add pasta. Mix.
11. Remove from heat and add parm to taste.
12. Top with parm and chopped parsley to serve.