In the traditional recipe, the fat not only adds texture, but it also balances the bright lemon notes. Here, pecorino Romano gets the job done. A few sprinkles of this sheep’s milk cheese add savory flavors that mellow any sharpness from the yogurt and lemon juice.
A bonus benefit of this recipe is that it can be flexed to accommodate a variety of diets. Meat lovers will find the lemon pasta delicious with shrimp, like a light scampi, or chicken. Vegans can use a few more splashes of olive oil instead of the yogurt, and swap cheesy-tasting nutritional yeast for the pecorino. When it comes to culinary travels, all are welcome on the lemon pasta journey.