SPAGHETTI AL LIMONE (LEMON SPAGHETTI)

By carvalhohm

Ingredients

• 1 lb Spaghetti
• Olive Oil, for pepper flakes
• 1/2 tsp Red Pepper Flakes or, to taste, optional
• 2/3 cup Extra Virgin Olive Oil
• 2/3 cup Grated Parmesan Cheese
• 1/2 cup Fresh Lemon Juice
• 1/4 lb Thinly Sliced Prosciutto or Cut Into Chiffonade, optional
• 1 tsp Kosher or Sea Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1 Tbsp Lemon Zest
• 1/3 cup Chopped Fresh Basil

Details

Adapted from italian.betterrecipes.com

Preparation

Step 1

Bring large quantity of heavily salted water to boil in large pot over high heat. Once boiling, add spaghetti and cook, stirring occasionally, according to package directions until al dente, about 8 minutes. Meanwhile, if using red pepper flakes, heat oil add flakes, then saute in small saute pan for 1-2 minutes to allow oil to absorb spiciness. Allow red pepper oil to cool. In large bowl or measuring cup, whisk together olive oil, Parmesan cheese and lemon juice. Drain pasta, reserving 1 cup cooking liquid. Place drained pasta in large, high sided saute pan over medium heat. Add lemon sauce and toss pasta to distribute sauce. If pasta is too tight, add reserved pasta cooking liquid, 1/4 at a time, then continue tossing until sauce loosens up. Add chiffonade prosciutto and continue to toss to distribute. Correct seasoning with salt and pepper. Garnish with lemon zest and chopped basil, then serve immediately.