Spaghetti al Limone will please all fans of mac’n’cheese and Cacio e Pepe! This easy, 5-ingredient recipe is rich, zesty, and utterly satisfying to eat. Dig in as is, or fold in veggies and/or proteins for a heartier dish!
Optional Garnishes (use any or all or none at all)
2handfuls baby spinach
1cupcooked shrimp, or diced cooked chicken
Fresh basil leaves
Instructions
Bring a large pot of heavily salted water to a boil. Add the pasta to the boiling water and set a timer for 2 minutes less than the cooking time recommended by the manufacturer (the pasta will keep cooking in the sauce.)
While the pasta is cooking, set a large nonstick pan over medium heat. Add the heavy cream, then very finely grate the zest of the lemon into the cream (using a Microplane is best). Mix the zest into the cream and bring the cream to a gentle simmer. Start incorporating the butter, 1 or 2 cubes at a time, whisking to incorporate the butter to the cream as it melts. Add more cubes gradually, whisking constantly as you go. (Whisking constantly is the key to emulsify the sauce.)
Once all the butter is incorporated, start sprinkling the parmesan over the sauce. Add the cheese very gradually and keep whisking to melt and incorporate the cheese into the sauce. Repeat until all the parmesan is incorporated. (Adding the parmesan gradually will prevent it from clumping and create a super smooth sauce.) Turn off the heat.
When the pasta timer goes off, use tongs to transfer the pasta to the pan containing the creamy lemon sauce. It’s okay if some water comes along with it. DON’T discard the pasta water, you’ll need some of it to complete the dish.
Return the saucepan to medium heat. Add ½ cup (125 ml) pasta water to the pan and stir to combine. Bring the sauce back to a simmer and keep it running for 1-2 minutes, until the sauce thickens around the pasta just enough to coat it. A bit of the sauce should still pool at the bottom of the pan, but if there’s still a lot of loose sauce, keep simmering until the texture seems right.
Squeeze the juice from the zested lemon and stir it into the dish. Season with a very generous amount of black pepper. (Kids might prefer to go without the black pepper!)
If using, stir the baby spinach and protein into the pasta and cook for a few seconds more, just until the spinach loses its volume. Add a bit more pasta water to keep things saucy. Garnish with fresh basil, if desired. Serve immediately.
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