Saturday, March 19, 2011

Spaghetti with Lemon and Olive Oil

Spaghetti with Lemon and Olive Oil

1 pound spaghetti
3 lemons
1/4 cup extra virgin olive oil, plus additional for serving
1/4 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus additional for serving
Ground black pepper
Small handful fresh basil leaves, shredded

1. Cook spaghetti in well-salted water to al dente in a large, wide-bottomed pot.
2. While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
3. Drain pasta, reserving 1 1/2 cups of pasta cooking water. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat. Return pasta to pot and stir until coated. Add the cheese, lemon juice, and the remaining pasta water and toss everything together. Stir in basil and season generously with salt and pepper. Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan cheese.

Serves 4 to 6

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