What the Italians are ridiculously good at it: coming up with recipes with few ingredients, but a lot of flavor. Spaghetti al limone is the mouth-watering example of this. Fast and easy and yet a godsend. We like it that way.
For 4 persons:
Spaghetti al limone (or pasta al limone) is a wonderful combination of lemon, cream and cheese. And pasta of course. It produces a creamy sauce that is also nice and fresh due to the lemon.
Spaghetti al limone
Cook the pasta al dente in a large pan with boiling water and a lot of salt
Roll the lemon over the counter with the pressure of your palm. This way the juices are released better. Grate the skin and set aside. Then squeeze the lemon and keep the juice in a container.
Place a large pan on medium heat and add a dash of olive oil. Fry the grated lemon zest and garlic together in the oil for a minute, until the flavors are released (do not let them discolor). Add the cream and stir with a whisk until the cream starts to simmer.
Lower the heat and stir in the butter little by little with the whisk, until you have a nice thickened sauce. Remove the pan from the heat.
Drain the pasta but keep some of the cooking water.
Return the sauce pan to medium heat and add the cooked spaghetti to the sauce with tongs. Using tongs, scoop the pasta through the sauce and add a splash of the cooking water to loosen the sauce.
Add the Parmesan cheese little by little to the warm pan until all the cheese has melted and been absorbed by the spaghetti. Check and add any more of the cooking water that has been retained.
Finally, stir the lemon juice into the spaghetti al limone. Finish with salt and pepper and some extra grated lemon zest, to taste.
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