Spaghetti al Limone

  • Currently 4/5
Some of the best pasta dishes are the simplest. This one falls into that category; it's really easy and really good.
1 lb spaghetti
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
3/4 cups fresh lemon juice
2/3 cup extra virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground pepper
2 tsp grated lemon zest
2 cups slivered firmly packed basil leaves
1. In a large pot, cook spaghetti in salted, boiling water until al dente. Place a colander over a large serving bowl, then drain spaghetti into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty spaghetti into it.
2. Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese "melts" into oil. Season with salt and pepper. Stir in lemon zest.
3. Pour sauce over cooked spaghetti in serving bowl; toss thoroughly. Add basil, toss again, and serve.
Meal   DinnerCuisine   Italian
Dish   Main DishCooking Method   Boiled
Main Ingredient   PastaStyle   Gourmet
Prep Time   less than 15 minutesCooking Time   less than 15 minutes

Kathryn Coil

Member since Jan 2010

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