Maccheroni with fresh lemon & cream from Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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Notes about this recipe

  • Clarityandstatic on March 20, 2026

    So very lemony! Needed lots of pepper. We added peas. I bet other diced, cooked veggies like broccoli or sautéed zucchini would also be good.

  • katiesue28 on July 18, 2025

    We absolutely loved this dish. It was a quick weeknight dinner made with dried spaghetti, but I can only imagine how delicious it would be with homemade egg pasta. I added fresh basil as Breadcrumbs suggested, and it worked beautifully.

  • Breadcrumbs on February 24, 2013

    p. 246 The Italian name for this dish is Maccheroni all’Agro and Agro means “sour” – indeed this dish makes you pucker with delight! The bite of the wine, lemon juice and zest is nicely countered by the richness of the butter and cream. The egg-based Maccheroni alla Chiatarra also adds a richness that works beautifully with the zesty lemon infused cream. This is an unusual and special dish that I look forward to enjoying again. I think it would be wonderful with some fresh basil as well.

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