Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit Italian classic—unless you provide it with the perfect costars.
A cookbook recipe exclusively for ATK Essential members from One-Hour ComfortGather Your Ingredients
Key Equipment
Before You Begin
Let the dish rest briefly before serving so the flavors develop and the sauce thickens.
Instructions
1.
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.
2.
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.
3.
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.
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