, I had to make it. It has loads of flavor and yet it's so simple. data-pin-do=)
Spaghetti with Lemon and Olive Oil (al Limone)
January 9, 2017
My family is mad keen on anything lemon. When I found this recipe for Spaghetti with Lemon and Olive Oil (al Limone), I had to make it. It has loads of flavor and yet it's so simple.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Directions
1Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
2Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and ½ teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1½ cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and ½ teaspoon pepper.
3Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining ¼ cup reserved pasta water if necessary.
4Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
5Let the dish rest briefly before serving so the flavors develop and the sauce thickens.
Recipe adapted from COOK'S ILLUSTRATED•PUBLISHED JANUARY 2011
2 Reviews
shannon
January 10, 2017
This looks so good – reminds me of a pasta I once had with a meyer lemon cream sauce – YUM
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Eric Miller
January 10, 2017
Never too lemony…. The Meyer version sounds great, Shannon!