MEYER LEMON SPAGHETTI

By carrot123

DEIDRE FROM EAT-L

Ingredients

• I love Meyer lemons! They make great lemon curd. Here is another recipe
• that I love for spaghetti al limone. I originally got it in NY Magazine.
• Sandro Fioriti's Spaghettini Al Limone*
• 2 ounces unsalted butter
• 1 Meyer lemon
• Freshly ground white pepper
• Pinch of salt
• 1 pint heavy cream
• 1 pound spaghettini or Spaghetti
• 4 tablespoons freshly grated Parmigiano-Reggiano

Preparation

Step 1

(1) Juice and zest Meyer lemon. Heat butter in a sauté pan. Add Meyer-lemon
juice (pulp and seeds strained), zest, white pepper, and salt. When butter
is melted and the mixture starts to boil, (2) add cream, and the moment it
returns to a boil remove pan from heat. Cook pasta al dente in salted
water. Return sauce to burner, and bring to a boil. Drain spaghetti and
toss with sauce in the pan.
(3) Remove from heat and stir in the grated cheese. Serves four.