Spaghetti with Lemon and Olive Oil (al Limone)
Ingredients
Salt
1 pound spaghetti
1⁄4 cup olive oil
1 medium shallot, minced
1⁄4 cup half and half
2 teaspoons lemon zest
1⁄4 cup lemon juice (about 3 lemons total)
1⁄2 cup Parmesan cheese, shredded or grated
Freshly ground black pepper
2 tablespoons fresh basil, thinly sliced
Instructions
1. Place colander in sink and place liquid measuring cup in colander. This will help you remember to reserve pasta water in step 2.
2. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 3⁄4 cups pasta water, drain pasta into colander, and set aside.
3. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1⁄2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1⁄2 cups of reserved pasta water and half and half into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta to pot, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1⁄2 teaspoon pepper.
4. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1⁄4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
Comments
This recipe is from the Cook’s Illustrated 2011 Annual and I completely forgot to reserve pasta water. Like always. Because I forgot to do the “measuring cup in the colander reminder” trick. Oops. You should do it so that you’ll remember to save some of that beautifully starchy water to bind everything together. I used extra half and half which just isn’t as grand.
This was great. Art loved it most because Art loves all that is lemon.
Shown here with Pan-Seared Steaks with Herb Sauce.
Cook’s Illustrated 2011