Simmer over moderate heat until combined.
Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt..Meanwhile, heat oil and lemon zest in a large skillet over medium.
Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes.Let simmer 2 minutes.. Cook pasta in the boiling water until al dente.Reserve 1/2 cup cooking liquid; drain.
Add lemon juice to noodles; toss well to combine.The pasta will absorb the juice.. Stir cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce.
Add pasta, and toss to coat well.
Add remaining 1/4 cup reserved cooking liquid if necessary.delivers year-round comfort.
, our Culinary Director-at-Large Justin Chapple whips up one that's perfect for spring—.spring herbs soup with fregola and pancetta.
The recipe was inspired by s'erbuzzu, an herb- and greens-packed Sardinian soup, and it's a great way to take advantage of the.you can get at the market.