Barbara Kafka's Creamy Lemon Pasta

The New York Times

Kafka calls for egg noodles, but I used fusilli, because it’s what I had. I do love egg noodles, though.

Also, about lemon sizes: I find it troublesome to call for “2 lemons,” because lemons vary in size and juiciness. If I were you, I would measure out the juice before you use it, and start with no more than 1/4 cup. You can always add more, but you can’t┬átake it away.

12 ounces (340 grams) wide egg noodles, or other pasta shape
Zest and juice of 2 lemons (see note above); zest cut in very thin strips 1 inch long
1 cup (240 ml) heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Parmesan, for finishing

Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes (or whatever time is indicated on the package), or until tender. Drain, then return to the cooking pot.

Just before noodles are done, combine the lemon zest, cream, salt and pepper in a small saucepan. Cook over medium heat for 2 minutes, or until cream comes to a boil.

Pour the hot cream mixture over the drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired, and divide among bowls. Top with freshly grated Parmesan.

Yield: 6 servings