Spaghetti Al Limone
Bowl made by Crate & Barrel.
Most of you know about my obsession for pasta. Sure, there are more complicated recipes, but the simplest ones are the best. They remind me of the dishes I enjoyed in Italy where it was about the quality of the ingredients and not the quantity. This spaghetti al limone is one of my go-to dishes because it’s simple and highlights one of my favorite flavors: lemon.
Ingredients:
1 pound spaghetti or linguine
1/2 cup onions, chopped
5 garlic cloves, finely chopped
3/4 cup heavy cream
Zest and juice of 1 lemon
6 tablespoons unsalted butter
3/4 cup parmigiano reggiano
Kosher salt and pepper
Extra-virgin olive oil
Steps:
Start boiling a large pot of salted water as you prep the sauce.
In a skillet, heat up a few tablespoons of EVOO over medium heat. Add the onions with a little S&P and cook until softened but not browned. Add the garlic and cook for 1 minute (do NOT burn). Reduce heat to medium.
Throw your spaghetti into the pot of boiling water and cook until shy of al dente. Reserve 1/2 cup of the starchy pasta water.
Into the skillet, add the heavy cream, zest, lemon juice, and butter. Simmer until the sauce reduces slightly and thickened.
Drain the pasta and immediately toss into the lemon cream sauce along with the parmesan. Add some pasta water if you need to thin out the sauce.
To plate, place a heaping mountain of pasta in a bowl and garnish with lemon wedges or any edible greens/flowers you have in your fridge.
Grab a fork, be gluttonous, and eat pasta like no one is watching.
