Barbara Kafka’s Creamy Lemon Pasta

It was very delicious!
https://www.instagram.com/p/CgGJt4tLkld/

Minimal ingredients. Straightforward preparation. Great lemon flavor. I used 4 Tbs. of lemon juice and got a good, pronounced lemon flavor, but not overwhelming. Next time I might add a splash of pasta water to loosen the sauce just a bit. The result to effort ratio is great.

Delicious! I've cooked this with Noodles as a side (adding 2 tsp fresh Sage or Thyme) and when I needed a light pasta sauce to go with Lobster Ravioli (adding 1 top dried Tarragon) and it was amazing both times. I added 4T Lemon Juice directly into the reduced Cream (I love lemons) but use 3T if you don't want it too strong. With fresh pasta and a salad, this is a 5-10 minute dinner, and so good! Definite keeper.

Really delicious. I added some blanched peas and asparagus for a spring supper.

This has become a family favorite, replacing the cream with 2% Greek yogurt and adding store bought sliced grilled chicken. Green salad on the side and dinner is ready in 15 minutes!

So simple! So delicious! I am adding this to my "favorite recipes" collection. I will make it again and again. Thank you!

So simple! So delicious! I am adding this to my "favorite recipes" collection. I will make it again and again. Thank you!

This is one of my favorite pasta recipes. Super easy to make and very yummy!.
I love lemon very much so this is perfect for me. My husband who is a not a big fan of pasta dishes, he loves this pasta whenever I make this (made this evening again and we both loved it very much!). The pasta smells like a piece of heaven!

I love lemon! This is one of my favorite pasta recipes. Ultra easy to make and very delicious. My husband who is not a big fan of pasta but whenever I make this, he loves it. Sort of smell like a piece of heaven :)

I have been so excited to try this recipe, I made it last night with a side salad and some sourdough crisped in olive oil. What a dreamy meal. It is so fun to watch the lemon make the sauce thicken! Thank you so much for another superb recipe that I probably would never have tried without your encouragement!! Yay for another Genius Recipe win!!!

Ohhhhh .. my .. creamy and dreamy!
Am imagining .. entertaining .. thoughts of serving this with a lovely salmon and fresh peas.
But it’s so yummy, honestly it’ll take a few more repeats for hubby and I to be sated sufficiently to share it.

I am a lemon superfan and this pasta was a big hit! Although it would have been fine as written, I doctored the recipe a little bit: I made bacon bits and added those, plus peas, to the dish. I also tossed some blanched broccoli with the bacon fat and roasted it in the oven as a side dish. The whole family gobbled it up and asked me to make it again some time.

Made this with Meyer lemon from the yard and used tagliatelle instead of egg noodles. So simple and delicious! Next time I want to have it with some sauteed or grilled shrimp (I didn't want to make an extra trip to the store this time). Thanks for sharing this!

This was, quite possibly, one of the most luscious, delicious side dishes I have ever made! I ate it until I couldn't possibly swallow another bite. You can bet I will make this often. Followed the recipe to a tee,using lemon zest. I did halve all the ingredients since it was for 2. Thank you for sharing.

Yuck. Way too lemony. I was super disappointed in this recipe and my family barely wanted to eat it. I threw the rest of it away and I hate wasting food. I won't be making this one again.

Apologies in advance for a “I changed most of this recipe” review, but...I added caramelized onions and peas to the sauce and stirred in chopped bacon at the end. I also subbed spaghetti for the egg noodles. It ended up tasting like a very springy carbonara. Highly recommend!

OK, I was very surprised; thought anything with 4 ingredients would taste like it had 4 ingredients. AMAZING. Even my grandkids loved it. We had a surplus of lemons and used lots of rind and juice. It was so easy and so delicious. Will be one of my new favourites. I might not want to share as I want folks to believe it was complicated. Thanks for an amazing recipe!

Lemon pasta is heaven-sent, in my opinion. My go-to recipe for years comes from Marcella Hazan: https://www.chicagotribune.com/news/ct-xpm-1991-08-15-9103290074-story.html The technique is slightly different (it's "lightning quick" to prepare, as Marcella puts it, because the sauce is made separately and literally takes seconds to thicken). Her recipe also incorporates a hefty chunk of butter, so I'll be eager to try this one without it! (Crème fraîche can also be substituted for the cream.)

I made this last night as written. I liked it a lot, as did my guest.

I think your enjoyment of this recipe depends on whether or not you appreciate simplicity. To me... this is the sort of thing cooks come up with at two in the morning. The restaurant is closed, most of the staff gone, and you've just finished squaring away the kitchen. The grill is gleaming- you hit the surface with lemon water for that as new sheen- the ovens are cold, and the prep, and morning orders, are taken care of. Just as you reach for the light switch... That special person comes back to the kitchen.

You know the one. The one you find yourself looking at, twenty times a night, and you can't quite figure out why. Though you have ideas. Wait staff, front of the house staff, a fellow cook. Whatever, whoever. They've lingered. And you find yourself wanting to be... impressive.

So you make this. Simple, direct, as subtle as a velvet wrapped brick through a window. You make this because you want to be busy, keep moving- gain a little time to think about what's happening- and- you're a cook. You reach out to people through your food.

So you make this- spur of the moment, an idea- and plate it up. Your guest goes out to the house and brings in a couple of glasses of wine. You don't sit, you don't go to a table. You stand, leaning over the line, and eat. Trying not to spend too much time looking over. Trying not to get ahead of yourself.

This is not something for a menu- where you probably want a broader palette of flavors. You'd want to add chicken stock into the cream reduction, maybe finish with a splash of tarragon infused oil and a grated Pecorino. Which would be good- but it would not be this.

This is something for a quiet night and a little romance.

Easy and so delicious, especially with homemade egg noodles!