Categories: Pasta
Ingredients
- 2 cups white wine
- 1 lemon, zested and juiced
- 1 cup heavy cream
- Salt
- 1 lb. spaghetti or linguine
- 2 tbsp. olive oil
- 1/2 lb. asparagus, trimmed of tough ends, then thinly sliced on an angle
- 1/4 cup chopped preserved lemon peel and a splash of the brine
- 3 tbsp. butter, cut into pieces
- 1 cup grated Parmigiano-Reggiano
- 1 cup grated Pecorino Romano
- A handful of fresh basil leaves, torn
Directions
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Bring a large pot of water to a boil for the pasta.
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In a medium saucepan, bring the wine and lemon zest to a boil. Reduce heat a bit and keep at a low rolling boil until the wine is reduced slightly, about 10 minutes. Add the lemon juice. Place the cream in a heatproof bowl and gradually whisk in the hot wine; return to the saucepan. Let the cream sauce simmer gently over low heat while cooking the pasta.
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Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of al dente.
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Meanwhile, in a nonstick skillet, heat the oil over medium-high. Add the asparagus. Cook, tossing often, until crisp-tender, about 4 minutes. Stir in the preserved lemon peel and brine. Remove from heat.
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Drain the pasta. Melt the butter in the pasta pot. Add the pasta, cream sauce, and cheeses and toss until coated; season with salt. Add the basil, asparagus, and preserved lemon. Serve in shallow bowls.