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[quote=Anonymous]There’s a dish I’ve had at many Italian restaurants called pasta al limone - basically an emulsified sauce of butter, parm, and lemon juice, topped with more parm - that’s absolutely sublime when it’s executed well. I order it every time I see it, and would probably try this with your pasta, OP. Here’s an explainer on the method if that’s helpful. I think there’s also a YouTube video of this man making it. I’ve eaten at a couple of his restaurants before and this version is amazing. https://www.americastestkitchen.com/cookscountry/articles/7767-spaghetti-limone-the-frank-prisinzano-way[/quote]
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