30 mlolive oil3golden shallots, thinly sliced1garlic clove, finely chopped250 mldry white wineFinelygrated rind and juice of 2 lemons300 mlpouring cream160 gmprovolone dolce, finely grated2 tbspthyme leaves400 gmdried capunti (see note)Lemon and thyme crumbs2 tbspolive oil1garlic clove, finely chopped50 gmcoarse fresh breadcrumbsFinelygrated rind of 1 lemon2 tbspcoarsely chopped thyme
Heat oil in a saucepan over medium-high heat, add shallot and garlic and sauté until tender (2-3 minutes). Add wine, lemon rind and juice, simmer until reduced by half (2-3 minutes). Add cream, simmer until reduced by half (2-3 minutes), then add provolone and thyme, stir until smooth and combined (1-2 minutes), season to taste and keep warm.
Meanwhile, for lemon and thyme crumbs, heat oil in a frying pan over medium-high heat, add garlic and sauté until fragrant (1 minute). Add breadcrumbs, sauté until golden (2-3 minutes), add lemon rind and thyme, season to taste, remove from heat and set aside.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add cream sauce, stir to coat and serve hot, topped with lemon and thyme crumbs.
Note Capunti is a short rolled pasta available
from select delicatessens. If unavailable, substitute another short
pasta such as strozzapreti or casarecce.