This recipe is called "drunken" because it uses two cups of white wine in the sauce.


Credit: Photography by Kate Mathis

Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

  • In a medium saucepan, bring the wine and lemon zest to a boil. Reduce heat a bit and keep at a low rolling boil until the wine is reduced slightly, about 10 minutes. Add the lemon juice. Place the cream in a heatproof bowl and gradually whisk in the hot wine; return to the saucepan. Let the cream sauce simmer gently over low heat while cooking the pasta. 

  • Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of al dente.

  • Meanwhile, in a nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the asparagus. Cook, tossing often, until crisp-tender, about 4 minutes. Stir in the preserved lemon peel and brine. Remove from heat.

  • Drain the pasta. Melt the butter in the pasta pot. Add the pasta, cream sauce, and cheeses and toss until coated; season with salt. Add the basil, asparagus, and preserved lemon. Serve in shallow bowls.