Lemon time.

The other night I made this amazing lemon pecorino pasta. I got the recipe off my friend Jono’s site. Guys it was super easy to make and it was most delicious. I took pictures as I went along to keep you company whilst you read the recipe out loud to yourself. All you need is some pastas, some lemons, some pecorino cheese, some creme fraiche, some lemons, some parsley and some hungry times.

Ingredients

500g pasta

1 tbpsn butter

1 large lemon

150g Crème Fraiche

4 tbpsns brandy

1 handful fresh-grated pecorino cheese

1 tbspn chopped parsley

salt and pepper

What to do:

Bring a salted pot of water to the boil, drop in a teaspoon of olive oil, then add the pasta.

Grate all the zest off the lemon and put it to one side. Meanwhile, heat the butter in a pan, and when it’s just beginning to bubble add the lemon zest and stir it around. Just when it’s starting to sizzle and pop – add the brandy. Let the alcohol bubble mostly away, and then stir in the crème fraiche and squeeze in the juice of your de-zested lemon. Stir it around until it gets a rich, creamy quality, then season with salt and pepper to taste.

Now, this is where the magic happens. Your pasta should be nice and al dente by now – taste it to see if it’s right. If it is, drain it but keep one cup of the cooking liquid aside. Add the pasta to your creamy lemon in the pan, turn the heat down (but not off) and start to toss the pasta so that it gets an even coating. Bit by bit, add some of the pasta’s cooking liquid and you’ll see it instantly gets a glossy, saucier feel. Now you also need to start adding the grated pecorino while you’re still tossing the pasta. At the risk of sounding like a 12 year-old – toss, add, stir, toss. It should end up being a light, creamy, lemony, cheesy object of wonder. Transfer it to a bowl, add whatever cheese you have left over, sprinkle with the chopped parsley and, well…eat it.