Pasta with Certosa and lemon cream. I love saucy, creamy first courses that are super easy to make — those you prepare in no time without stressing and that bring flavor and cheer to the table! A few days ago I was knocked out by the flu, but I still had to get lunch on the table, so without thinking too much I put the pasta water on to boil, picked two organic lemons from the garden, opened two 6-oz packs of Certosa Galbani (which I always have in my fridge) and in a moment I dressed some amazing spaghetti that I finished with Parmesan and pink peppercorns. In just a few steps I served a creamy, fragrant and indulgent pasta that my loved ones devoured — in fact, they even asked for seconds! You know what? The recipe was so simple and tasty that the next day my son told me to stay in bed and that he would make the same lemon pasta as the day before: you won’t believe it, but even he, who rarely cooks, made the pasta with Certosa and lemon cream perfectly!! Let’s go to the kitchen — I’ll tell you the recipe, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) , my Instagram profile (here)
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for making pasta with Certosa and lemon cream
- 14 oz pasta (bronze-cut spaghetti or linguine)
- 1 lemon (organic, zest only)
- 12 oz Certosa Galbani (crescenza (spreadable soft cheese))
- 2/3 cup grated Parmesan (or Grana)
- to taste pink peppercorns (or black pepper)
- to taste salt
Tools for making the pasta with Certosa cream
- Pot
- Pan
Steps to make creamy pasta with Certosa and lemon
Put the pasta water on the heat, add salt and bring to a boil. Add the pasta and about 5 minutes before it’s done, in a large pan combine the Certosa in small pieces and the grated lemon zest, pour in a ladle of the pasta cooking water and start melting the cheese over medium heat. Drain the pasta al dente, transfer it to the pan where you melted the Certosa and toss over high heat, adding cooking water as needed. Finish by stirring in grated Parmesan or Grana and sprinkling with pink peppercorns, plate and serve immediately.
Prepare only the amount of pasta you intend to eat; any leftovers should be refrigerated for up to 24 hours and reheated in a pan for a few minutes, adding a little water before serving.
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