Spaghetti Al Limone

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

1 pound spaghetti
Salt and pepper
1⁄4 cup extra-virgin olive oil, plus extra for drizzling
1 shallot, minced
1⁄4 cup heavy cream
1 ounce Parmesan cheese, grated fine (1⁄2 cup), plus extra for serving
2 teaspoons grated lemon zest plus 1⁄4 cup juice (2 lemons)
2 tablespoons chopped fresh basil

Instructions

  1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1-3⁄4 cups cooking water, then drain pasta.
  2. Heat 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add shallot and 1⁄2 teaspoon salt and cook until softened, about 2 minutes. Stir in 1-1⁄2 cups reserved cooking water and cream, bring to simmer, and cook for 2 minutes. Off heat, add drained pasta, remaining 3 tablespoons oil, Parmesan, lemon zest, lemon juice, and 1⁄2 teaspoon pepper and toss to combine.
  3. Cover and let pasta rest for 2 minutes, tossing frequently and adding remaining cooking water as needed to adjust consistency. Stir in basil and season with salt and pepper to taste. Drizzle individual portions with oil and serve, passing Parmesan separately.

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