Creamy Chive Pasta With Lemon


  • Kosher salt and black pepper

  • 1

    pound long noodles, like linguine or spaghetti

  • ¾

    cup crème fraîche, heavy cream or ricotta

  • ¾

    cup freshly grated Parmesan (1 3/4 ounces), plus more for serving

  • 1

    tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)

  • ¼ to 1 ½

    ounces chives, cut into 1-inch pieces


  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  2. In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
  3. Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.