Spaghetti al Limone
1/4 cup olive oil
Grated zest of 1 lemon, plus 2 tablespoons juice
1 cup cream
1 pound spaghetti
1/2 cup grated Parmesan
Freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
Bring a large pot of salted water to a boil. While water is
heating, make the sauce. Combine the olive oil and lemon zest in a large
saucepan. Set the pan on low heat and cook, stirring now and again, until zest
starts to sizzle gently. Stir in cream and raise heat to medium-high. Bring to
a boil. Cook, stirring, until cream just begins to simmer, 3 to 5 minutes.
Gradually whisk in the lemon juice. Sauce will thicken slightly. Turn off heat
and cover to keep warm. Cook spaghetti until al dente. Transfer spaghetti to saucepan.
Toss gently to combine. Add cheese, pepper and herbs. Serve with more Parmesan
sprinkled on top.
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