Lazy Pasta al Limone with Lacto-Fermented Lemons
Lazy Pasta al Limone with Lacto-Fermented Lemons
Ingredients
For the Lacto-Fermented Lemons
- 4 lemons, about 1 pound
- 2 1/2 teaspoons non-iodized salt, 2.5% of lemon weight
- 4 garlic cloves, peeled, optional
- 2 green chilies, such as jalapeños, thinly sliced, optional
For the Lazy Pasta al Limone
- 12 ounces spaghetti
- 1 1/2 cups heavy cream
- 1/4 cup lacto-fermented lemons, chopped, including any fermented garlic/chilies
- 1/2 cup garlicky breadcrumbs, for topping, as needed
- to taste salt
- to taste black pepper
Instructions
- 1
Prepare the Lacto-Fermented Lemons: Wash the lemons thoroughly. Slice them thinly into rounds or half-moons. In a large bowl, combine the sliced lemons with the non-iodized salt. If using, add the peeled garlic cloves and sliced green chilies. Massage the mixture by hand for several minutes to help release the juices and distribute the salt evenly.
⏱️ 10 min
- 2
Pack the lemon mixture tightly into a clean, sterilized glass jar. Ensure all ingredients are submerged in their own brine. Place a fermentation weight on top to keep the solids below the liquid surface. Seal the jar and let it ferment at room temperature for two weeks. Store in the refrigerator after fermentation.
⏱️ 5 min
- 3
Cook the spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212
- 4
While the pasta cooks, prepare the lemon cream sauce: Finely chop 1/4 cup of the lacto-fermented lemons, including any fermented garlic or chilies. In a large skillet or pan, combine the heavy cream and the chopped fermented lemons. Heat over medium-low heat, allowing the flavors to infuse, for about 5 minutes. Do not boil.
⏱️ 5 min
- 5
Drain the cooked spaghetti, reserving about 1/2 cup of the pasta water. Add the drained spaghetti directly to the pan with the lemon-infused cream sauce. Toss well to combine, ensuring the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Season with salt and black pepper to taste, keeping in mind the fermented lemons are salty.
⏱️ 5 min
- 6
Serve the Lazy Pasta al Limone immediately. Garnish each serving generously with garlicky breadcrumbs.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Pasta al Limone with Lacto-Fermented Lemons
Ingredients
For the Lacto-Fermented Lemons
- 4 lemons, about 1 pound
- 2 1/2 teaspoons non-iodized salt, 2.5% of lemon weight
- 4 garlic cloves, peeled, optional
- 2 green chilies, such as jalapeños, thinly sliced, optional
For the Lazy Pasta al Limone
- 12 ounces spaghetti
- 1 1/2 cups heavy cream
- 1/4 cup lacto-fermented lemons, chopped, including any fermented garlic/chilies
- 1/2 cup garlicky breadcrumbs, for topping, as needed
- to taste salt
- to taste black pepper
Instructions
- 1
Prepare the Lacto-Fermented Lemons: Wash the lemons thoroughly. Slice them thinly into rounds or half-moons. In a large bowl, combine the sliced lemons with the non-iodized salt. If using, add the peeled garlic cloves and sliced green chilies. Massage the mixture by hand for several minutes to help release the juices and distribute the salt evenly.
⏱️ 10 min - 2
Pack the lemon mixture tightly into a clean, sterilized glass jar. Ensure all ingredients are submerged in their own brine. Place a fermentation weight on top to keep the solids below the liquid surface. Seal the jar and let it ferment at room temperature for two weeks. Store in the refrigerator after fermentation.
⏱️ 5 min - 3
Cook the spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 212 - 4
While the pasta cooks, prepare the lemon cream sauce: Finely chop 1/4 cup of the lacto-fermented lemons, including any fermented garlic or chilies. In a large skillet or pan, combine the heavy cream and the chopped fermented lemons. Heat over medium-low heat, allowing the flavors to infuse, for about 5 minutes. Do not boil.
⏱️ 5 min - 5
Drain the cooked spaghetti, reserving about 1/2 cup of the pasta water. Add the drained spaghetti directly to the pan with the lemon-infused cream sauce. Toss well to combine, ensuring the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Season with salt and black pepper to taste, keeping in mind the fermented lemons are salty.
⏱️ 5 min - 6
Serve the Lazy Pasta al Limone immediately. Garnish each serving generously with garlicky breadcrumbs.
⏱️ 1 min