Lemon Black Pepper Cream Cheese Recipes

LEMONY CACIO E PEPE

Steps:

• Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
• Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.

CREAMY LEMON CHICKEN PASTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
• Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
• Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
• Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
• Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

CREAMY LEMON PEPPER SAUCE

Steps:

• Melt butter in a large pan/skillet.
• Add garlic and allow to saute gently for 30 seconds until fragrant.
• Pour in the cream and lemon juice then add the pepper.
• Allow to come to a simmer and cook for 5 minutes until the sauce coats the back of a spoon.
• Remove from the heat and stir in the Parmesan and the parsley.
• Season to taste then add the cooked pasta.
• Toss with the reserved pasta water until the pasta is coated and creamy.
• Serve with Parmesan cheese and freshly cracked pepper.