Lemon Pasta (Spaghetti al Limone)
Ingredients:
1 lb spaghetti *
3 tablespoons butter
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
Zest from 2 lemons
3 tablespoons fresh lemon juice
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 to 1/2 teaspoon red chili flakes
2 ounces fresh Parmesan cheese or Parmigiano Reggiano
Instructions:
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Reserve 1/2 to 3/4 cup of pasta water before draining.
While the pasta cooks, heat a sauté pan over medium-low heat. Add butter and garlic, cooking for 1 minute until fragrant.
Drizzle in olive oil, then add lemon zest and fresh lemon juice. Stir in heavy cream, salt, black pepper, and red chili flakes. Let simmer for about 5 minutes until slightly thickened.
Drain the pasta and transfer it to the pan with the sauce. Toss to coat, gradually adding reserved pasta water until the desired consistency is reached.
Garnish with additional lemon zest, freshly grated Parmesan, and basil ribbons if desired. Serve immediately.
Notes:
Fresh spaghetti is recommended for the best texture.
This recipe is adapted from The Pasta Queen Cookbook.
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