- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 500 g dried bucatini (or other long pasta)
- 1 cup (250 ml) evaporated milk
- 1 lemon, juiced and finely zested
- ½ tsp powdered vegetable stock
- 50 g butter
- 1 cup grated parmesan cheese, plus extra to serve
- Black pepper
Instructions
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the package directions, checking about 2 minutes before the time recommended on the packet for al dente. Before draining, reserve 1 cup of pasta cooking water in a heatproof jug.
- Heat a large frying pan over medium-low heat. Add the evaporated milk, lemon zest (reserve the juice for later), vegetable stock powder, butter and parmesan.
- Bring to a simmer, stirring constantly so the milk doesn’t burn, to a smooth sauce. Add the cooked pasta, lemon juice and about ½ a cup of the pasta water. Gently toss the pasta in the mixture, until the sauce is thickened to the consistency of pouring cream. Remove the pan from the heat.
- Serve the creamy lemon pasta with a little extra grated parmesan and freshly cracked black pepper.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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