Spaghetti with Lemon and Olive Oil (al Limone)
(from 226-2tone’s recipe box)
Serves 4 to 6
Let the dish rest briefly before serving so the flavors develop and the sauce thickens.
Source: America’s Test Kitchen Season 12: Vegetarian Pasta Night (from RecipeThing user Bethany)
Categories: Pasta
Ingredients
- Table salt
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil , plus more for serving
- 1 medium shallot , minced (about 3 tablespoons)
- 1/4 cup heavy cream
- 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- Ground black pepper
- 2 tablespoons shredded fresh basil leaves
Directions
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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 1¾ cups cooking water, drain pasta into colander, and set aside.
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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 cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
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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.