Side or Main Dish: Spaghetti with Lemon & Olive Oil

By á-6892

Ingredients

• 1 pound spaghetti
• 1/4 c EVO, plus more for serving
• 1 medium shallot
• 1/4 c cream
• 2 t finely grated zest
• 1/4 c lemon juice
• 1 oz grated Parmesan cheese, about 1/2 cup plus more for serving
• 2 T fresh shredded basil

Preparation

Step 1

Boil spaghetti as directed to al dente. Drain reserve 1 cup of pasta water. Heat 1 T oil in same Dutch oven over med heat until shimmering, add shallots and 1/2 t salt. Cook till softened, whisk the reserved water and cream into pot. Bring to a simmer and cook for 2 minute . Remove from heat, add pasta and stir until coated. Stir in remaining 3 T EVO, lemon zest & juice, cheese 1/2 t pepper. Cover and let stand for 2 minutes. Toss and adjust consistency with remaining pasta water. Stir in basil and seasoning. Serve drizzling portions with olive oil and cheese.