Fresh Lemon and Chile Pasta 

Great recipe. Although I doubled the garlic and added spinach to get some greens. The chile really comes through. Better with nice parmesan that melts easily.

Quite delicious. Made exactly as written. It had a mild pepper kick. I like things medium hot, so next time I’ll use 2 chiles. I added lemon juice generously at the end (from 1.5 lemons). The lemon zest isn’t quite enough citrus flavor on its own.

Followed the directions, no deviations and this came out fantastic (ingredients and directions AS-IS)! Savory and light. Paired with roasted broccoli. This goes into the dinner rotation!

This was excellent. I rarely follow a recipe precisely, but I did this time. We added pre-cooked shrimp in the finished sauce skillet, as another cook suggested. This was printed out and added to my cook book. An actual 30 minute meal with most ingredients on hand. One picky eater liked it, while easy enough to adapt for my 2nd picky eater (butter noodles plain shrimp).

Creamy and delicious… can be subtle depending on the amount of lemon and chilies that are used. If you like bolder flavors use a little more. But we loved it.

Excellent! Sub Calabrian chili for the Serrano! Could do even more pasta water and/or ricotta for more richness. Doubled the garlic.

By adding par cooked broccoli and summer squash, this became a complete side dish. No Serrano pepper on hand, so used a Jalapeño. Not as hot, but supplemented the dish with red pepper flakes for added heat. The lemon juice is a must - it adds so much to the dish's character. Loved it.

Made this tonight and was really, really pleased with the end result. Subbed shallot for the garlic and threw a handful each of broccoli florets and sea beans (samphire) into the pasta water for the last few minutes of cooking before adding the pasta to the cream sauce. I also flaked in 4 oz of peppered hot smoked salmon after adding the parmigiano, as well as shards of the crisped up salmon skin and a handful of chopped parsley. Andy’s recipes are always great, and this one is no exception.

Realized at last minute - no long pasta! Used squid ink short noodles and served w rotisserie chicken on the side. Delicious

Delicious, but there are adjustments to be made. Don’t need nearly as much pasta water. I added a cup & it was plenty … the pasta still cooked. Definitely more lemon zest and juice! I used jalapeno, a fairly hot one, instead of serrano, but you could also use red chile flakes in a pinch. I also used less parmesan (3/4 cup) in the pan and then tossed finished pasta with about a cup of Parmesan at the end. Easy & yummy.

Wanted to add a protein into the dish and all I had was tofu and ground turkey, so I went with the ground turkey. Added the garlic and chiles (I used hatch since they’re in season) after the turkey was almost fully cooked and then continued with the rest of the recipe. Turned out great! I needed to add a bit more cream and pasta water with the addition of the protein but everything else was normal. Next time I will add more chiles and garlic, I wanted more of those flavors in the end.

Used whole milk instead of cream, just added a little extra butter. Used limes instead of lemon and red pepper flakes for the pepper. Turned out really nice at a subtle pepper flavor that came up underneath the Citrus flavor. Took quite a while to boil off the one cup of pasta water to reach a nice thickness. Really important to add the parmesan in stages

Made this tonight as written, except added an extra clove of garlic, and also some cooked shrimp at the end for protein--phenomenal! We all enjoyed it. Not too hot but a nice, notable kick. P.S. I never bother draining pasta for these types of dishes by pouring it into a colander over the sink. I just grab the pasta from the pot with tongs (or a skimmer, for cut pasta) and put it directly into the sauce. Can still add pasta water as needed, but this way's quicker and creates fewer dirty dishes.

Has anyone tried using greek yogurt instead of heavy cream? Probably need slightly less lemon juice...