Which pasta is best to use for this lemon pasta?

Long, thin pasta shapes work best! Think of thin spaghetti, spaghettini, linguine or even tagliolini. These absorb the creamy lemon-mascarpone sauce wonderfully.

Why should I add pasta water to the sauce?

Never throw away that pasta water, it's liquid gold in the kitchen! The starch in the salted cooking water binds the sauce and ensures that the mascarpone, lemon, and Parmesan cheese transform into a silky smooth, creamy dressing that perfectly clings to your pasta.

recipe Creamy lemon pasta with veal cutlets

Favorites

40min

•

Next Level

Do you fancy some comfort food with a fresh, sunny twist? This creamy lemon pasta with veal cutlets – also known as the ultimate pasta al limonewith tender scaloppine– is such a delight on your plate. The combination of melt-in-your-mouth veal, delicate spaghetti, fresh lemon, creamy mascarpone, and plenty of freshly grated Parmesan cheese is pure Italy on your plate.

Do you fancy some comfort food with a fresh, sunny twist? This creamy lemon pasta with veal cutlets – also known as the ultimate pasta al limonewith tender scaloppine– is such a delight on your plate. ...

Ingredients

What do you need?

Quantity: 4P

4 veal cutlets, lightly flattened
black pepper from the grinder and coarse salt
4 tablespoons flour
4 tablespoons olive oil
1 knob of butter
3 lemons
1 glass of dry white wine
4 tablespoons mascarpone
90 g freshly grated Parmesan cheese
1 soup ladle of pasta cooking water
350-400 g fine spaghetti

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Put a large pot of salted water on and bring to a boil.

Season the meat with pepper and salt and sprinkle flour on both sides.

Lightly brown both sides in olive oil and a knob of butter. Keep warm.

Slice one lemon into very thin slices and brown on both sides in the same pan. Set aside as well.

Deglaze the pan with the juice of the other two lemons and white wine, let it boil for 2 minutes and stir in the mascarpone and 50 grams of Parmesan cheese.

Cook the pasta as indicated on the package.

Add the pasta and lemon slices to the pan and pour in a soup ladle of cooking water. Mix well.

Serve with the fried veal cutlets and the rest of the cheese.