Spaghetti al Limone

By Carla

Adapted from Cooks Illustrated

Ingredients

• 1 pound pasta
• 1 Tbsp salt
• 4 Tbsp olive oil
• 1 medium shallot, minced
• 1/2 tsp salt
• 1/4 cup heavy cream
• 2 tsp lemon zest
• 1/4 cup lemon juice, freshly squeezed,
• 1 oz parmesan cheese, grated
• 1/2 tsp black pepper, freshly ground
• 2 Tbsp fresh basil, chopped

Preparation

Step 1

Boil 4 quarts of water. Add 1 Tbsp salt. Cook pasta al dente according to directions. Reserve 1 3/4 cup pasta water. Drain pasta and set aside.

Reduce heat to medium. Add 1 Tbsp olive oil, shallot and 1/2 tsp salt. Sweat for 2 minutes until shallot softens.

Add 1 1/2 cup pasta cooking water, 1/4 cup heavy cream, and simmer 2 minutes until it's reduced by 1/3.

Turn off heat. Add pasta back to pot. Toss. Add 3 Tbsp olive oil, lemon zest, lemon juice, parmesan cheese and black pepper. Toss to coat pasta. Put lid on for 2 minutes.

Finish dish with chopped basil, salt and pepper to taste, 1/4 cup pasta water. Drizzle with oil and parmesan before serving. Serve hot.