{"id":22384,"date":"2025-07-25T09:57:12","date_gmt":"2025-07-25T07:57:12","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=recipe&#038;p=22384"},"modified":"2025-07-25T09:57:52","modified_gmt":"2025-07-25T07:57:52","slug":"brown-butter-lemon-and-parmesan-pasta","status":"publish","type":"recipe","link":"https:\/\/shumans-monini-stage.ccws.it\/en\/recipe\/brown-butter-lemon-and-parmesan-pasta\/","title":{"rendered":"Brown Butter, Lemon and Parmesan Pasta"},"content":{"rendered":"\n<section class=\"preparation \">\n\t<h6>Preparation<\/h6>\n\t\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5\u20137 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Just before pasta is al dente, scoop out 2 cups pasta cooking liquid. Add 1\u00bd cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Drain pasta and add to sauce. Cook, stirring often and adding 1 oz. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1\u20132 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools). Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Serve pasta topped with reserved lemon rounds and more Parmesan.<br><a href=\"https:\/\/www.monini.com\/en\/p\/d-p-umbria\"><\/a><\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div style=\"height:0.25em\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":22386,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"cat_recipe":[234],"difficulty_recipe":[226],"course_recipe":[229],"class_list":["post-22384","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","cat_recipe-chef-made","difficulty_recipe-intermediate","course_recipe-first-course"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Brown Butter, Lemon and Parmesan Pasta - 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