Capellini Al Limone e Crema

A summer past-time of the Roman elite - enjoy the light fresh perfume of the lemon. This recipe calls for a couple tools. The first being a lemon zester, which you will use on one lemon to get the long curly strands of the lemon skin. The second tool is called a micro-planer, which you will use on the skin of a lemon to essentially grate the skin off of the lemon. Don't push too hard tho, you only want the yellow parts. This refreshing dish originates in Positano and is enhanced with a

• 1 lb capellini
• 8 oz cream
• 4 oz grated Romano
• 4 oz butter
• 2 lemons
• 1 tblspn cracked black pepper

Prep • Using a zester, take 1 lemon and 'zest' the lemon and set aside • Using a microplaner, take 1 lemon and 'grate' the lemon and set aside Extension • Begin by bringing a pot of salted water to boil • Put the butter in a skillet on medium heat until it is scorched to a golden brown • Now put the cream in the pan and when it comes to a light boil add the cracked black pepper and the lemon zest • At this time add the capellini to the boiling water - this should only take three minutes to cook • While waiting for the capellini to cook, reduce the heat on the sauce when capellini is floating use tongs to take it directly from water to the skillet • Plate and sprinkle with romano and garnish with a lemon string

Nutritions

Calories
549

Sodium
368mg
15% DV

Fat
49g
76% DV

Protein
11g
23% DV

Carbs
12g
4% DV

Fiber
4g
17% DV