Spaghetti al Limone

Name: Spaghetti al Limone
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 2 lemons; 80 ml cream; 40 g Parmigiano-Reggiano; 1 handful basil; 2 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

The essence of Spaghetti al Limone is rooted in the sunlit kitchens of the Amalfi Coast, where the scent of lemons permeates the air. This dish is a staple in the coastal towns, often enjoyed as a light yet indulgent meal that captures the spirit of Mediterranean simplicity and freshness. The local pans used in cooking help to infuse every strand of spaghetti with the region's zesty character.

The dish should envelop your senses with its creamy, tangy embrace, as the lemon's brightness complements the richness of Parmigiano-Reggiano and cream. Each bite offers a delicate balance, with hints of basil providing a fresh, herbal lift. This is a dish that celebrates the joy of uncomplicated flavors, perfect for savoring slowly in the warm afternoon sun.

Ingredients

400 gspaghetti
2lemons
80 mlcream
40 gParmigiano-Reggiano
1 handfulbasil
2 tbspolive oil
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. This will season the spaghetti as it cooks, enhancing the overall flavor of your dish.
While the water is coming to a boil, zest both lemons and then juice them, keeping the zest and juice separate. In a wide pan, heat 2 tablespoons of olive oil over medium heat. Add the lemon zest and cook for about a minute until fragrant, which will infuse the oil with lemon aroma.
Pour 80 ml of cream into the pan with the lemon zest. Stir gently to combine, and let it warm through. Grate 40 g of Parmigiano-Reggiano and add it to the pan, stirring until the cheese melts into the cream, creating a smooth sauce. Taste the sauce and add fine sea salt as needed.
Once the water is boiling, add 400 g of spaghetti to the pot. Cook the pasta until it is just shy of al dente, which means it should be firm to the bite but not crunchy. Reserve a cup of the starchy pasta water before draining the spaghetti.
Transfer the drained spaghetti to the pan with the lemon cream sauce. Toss the pasta in the sauce, ensuring each strand is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. The sauce should cling to the pasta without being watery.
Tear a handful of fresh basil leaves and add them to the pasta, tossing gently to distribute. The basil will add a fresh, aromatic note to the dish. Taste again and adjust seasoning with more salt if necessary.
Serve the Spaghetti al Limone hot, garnished with a little extra grated Parmigiano-Reggiano if desired. The pasta should be creamy and fragrant with a bright lemony aroma, perfectly balanced by the basil and cheese.