Pasta al Limone Recipe
Ingredients
Ingredients
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5 tablespoons (70g) unsalted butter
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Finely grated zest of 1 lemon, plus fresh juice to taste and additional grated zest for serving
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1 medium clove garlic, minced
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Kosher salt
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1 pound (450g) fresh spaghetti, store-bought or homemade
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1 ounce (30g) grated Parmigiano-Reggiano cheese, plus more for serving
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Freshly ground black pepper
Instructions
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Meanwhile, in a medium pot of boiling salted water, cook pasta until just shy of al dente. Reserve about 1 cup (240ml) of the starchy pasta water, then drain pasta.
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Add pasta to butter mixture, along with 1/2 cup (120ml) reserved pasta water. Increase heat to medium-high and cook, stirring and tossing to coat, until pasta is glazed in a satiny, emulsified sauce.
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Add grated cheese and toss and stir rapidly until sauce thickens; if it becomes too tight and dry at any time, add more pasta-cooking water to loosen it sufficiently. Add lemon juice to taste, starting with 1 tablespoon (15ml), then adding more until desired tartness is reached. Season with salt and pepper.
