Description
Bright and zesty Sorrento Spaghetti al Limone is an easy, authentic southern Italian pasta recipe.
Ingredients
- 200 g fresh spaghetti (or similar shape)
- 1 lemon, zested and juiced
- 2 tablespoons of butter
- 1/2 cup heavy cream
- 1/4 cup Parmesan, freshly grated
- Salt & pepper
- Fresh basil, for garnishing
Instructions
- Bring a pot of salted water to boil.
- Over medium heat, melt the butter in a large pan.
- Once melted, add the lemon zest and allow it to cook for about 2-3 minutes. This will allow the lemon-y essence to be extracted and absorbed into the butter.
- Slowly add in the lemon juice and heavy cream, stirring continuously to ensure consistency.
- Season with salt to taste and a single grind of freshly cracked pepper. Allow it to cook for 2-3 minutes again and then reduce to a low heat to keep it warm while you prepare the pasta.
- Once the pot of pasta water is boiling, add in the fresh spaghetti. Cook according to package instructions or until al dente (4-5 minutes for fresh pasta).
- Transfer the cooked spaghetti to the pan with the sauce, tossing to coat.
- Sprinkle in the freshly grated Parmesan and add a small ladle of still-hot pasta water to help the cheese melt and create a creamy, cohesive sauce.
- Allow the excess water to evaporate out until the sauce is the perfect consistency.
- Garnish with some remaining lemon zest, fresh basil leaves, and a single grind of fresh black pepper.
Notes
- Best enjoyed fresh and eaten right away. However, if you have leftovers and want to re-heat, simply add pasta to a pan on medium, medium-low heat and add some water. Allow the excess water to evaporate until the sauce is back to the correct consistency.