Popular in southern Italy, this dish is bright, buttery, and simply irresistible. Being so attached to lemons and acidic ingredients in my cooking, this is not just a favorite, this lemony pasta verge an obsession.
Even if you go for the plant-based option or the classic, vegetarian option - or why not, a hybrid between these two (I very often use oat cream but add Parmigiano Reggiano at the end)- I'm positive you'll absolutely love this.
Not a fan of lemony things? Use less lemon juice (1 tbsp). The dish will still borrow the brightness from the zest and the juice will cut into the fatty cream and oh so delicious butter and cream sauce.