Popular
Latest From the Show
Limoncello Pasta
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 pound of 2-foot long pasta, regular spaghetti may be used
- 1 clove garlic, crushed
- 1 1/4 cups heavy cream
- 1/4 cup limoncello or white wine
- 2 lemons, 1 peeled and 1 zested
- 1 cup (loosely packed) basil leaves, torn
- Salt and freshly ground black pepper
- 1 cup shredded Parmigiano-Reggiano cheese
Yield
Serves: 4 servings
Preparation
Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the pasta and cook according to package directions. Drain and reserve the pasta in the cooking pot.
While the pasta is cooking, combine garlic, cream, limoncello and lemon peel over medium-high heat in a medium-size saucepot. Bring the mixture to a gentle boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Remove the garlic clove and lemon peel from the sauce and discard.
To the pot with the reserved pasta, add the sauce, the basil and a couple handfuls of Parmigiano Reggiano. Season with salt and freshly ground black pepper, and toss to combine.
To serve, top each portion with additional Parmigiano-Reggiano and some lemon zest.