Spaghetti al Limone
Spaghetti al Limone
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Course: Mediterranean, Pasta, Spring, Summer, Vegetarian
Servings: 2
- 1 pound spaghetti or linguine
- Salt
- 3 lemons
- 1/4 cup extra virgin olive oil, plus additional for serving
- 1/4 cup heavy cream
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
- Ground black pepper
- Basil leaves for garnish
Cook linguine or spaghetti in well-salted water to your al dente tastes in a large, wide-bottomed pot.
While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese and 1/4 cup lemon juice and toss everything together. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser. Taste a strand of pasta and see if you want to add the remaining lemon juice. Top with basil and season with salt and pepper.
Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan cheese.