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Lemon Butter Casarecce

Lemon Butter Casarecce
Lemon Butter Casarecce
Serves: 2
  • 1 box Banza Casarecce
  • 1 lemon
  • ¾ cup heavy cream
  • 6 Tbsp. unsalted butter
  • 3 oz. finely grated Parmesan (about ¾ cup)
  • Salt & pepper
  1. Prepare Banza: Bring at least 8 cups of salted water to a rolling boil. Cook Banza according to package instructions. Just before pasta is done, scoop out ¾ cup pasta cooking liquid. Strain Banza, rinse, and set aside.
  2. Prepare Sauce: Add cream to a large pot and finely grate lemon zest over the cream. Set zested lemon aside. Cook cream over medium heat, whisking often until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified.
  3. Combine: Transfer casarecce to pot with sauce. Cook, tossing often and adding Parmesan little by little until cheese is melted and sauce is creamy, about 3 minutes. Cut zested lemon in half and squeeze over the pasta. Divide among bowls, season with salt & pepper, and top with extra cheese.

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