Sian’s Italian Christmas
Lemon and herb bucatini
SERVES 8 PREP & COOK TIME 30 MINUTES
600g bucatini pasta
2 lemons
2 tablespoons extra virgin olive oil
1 clove garlic, chopped finely
1½ cups (375ml) cream
100g butter
1½ cups (120g) finely grated fresh Parmesan
PANGRATTATO
4 slices of stale sourdough, crusts removed
2 tablespoons extra virgin olive oil
1 clove garlic, bruised
1 tablespoon thyme leaves
1 PANGRATTATO Blitz bread in a food processor until fine crumbs. Heat olive oil over a medium heat in a large frying pan. Add breadcrumbs and the whole clove of garlic, stirring for 5 minutes until golden. Add thyme and season well, stirring for one last minute. Remove from heat and set aside.
2 Put a large pot of well salted water on to boil for the pasta.
3 Meanwhile, grate the lemons using a fine grater or microplane and squeeze the juice to yield 4 tablespoons of juice.
Heat a large heavy-based pan over a medium heat, add olive oil and garlic, stiring for one minute until fragrant. Add lemon zest and cream, gently heating to a simmer, whisking continuously. Reduce heat to low; add butter. Whisk well to combine; turn off the heat.
