Pici with lemon mascarpone

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By

Julia Busuttil Nishimura

Abstract

The sauce doesn’t even need its own pan – it is simply warmed over the pot as the pasta is cooking – making for a simple meal that doesn’t require you to stand at the stove for long periods of time.

Originating in Tuscany, pici are a like a fat spaghetti. The exact recipe for the dough varies from family to family – sometimes made with semolina flour, sometimes with an egg added. They are very textural and so comforting to eat. There are a few sauces that traditionally accompany this pasta shape – most often a simple garlicky tomato one but also one of toasted breadcrumbs – which are both delicious. However, I’ve been making variations of this lemon sauce since I was 16, after reading a similar recipe in a River Cafe cookbook. 

I have had great success using a combination of pure cream and mascarpone, and an equally fine substitute is, of course, dried pici, spaghetti or bucatini (use 320 grams for four people). I like my sauce quite zingy, so I’ve left the amount of lemon up to you. To adjust – start with one lemon and add the rest if you like.

from Recipes https://ift.tt/31oydjG