Spaghetti al Limone

By keenan

Let the dish briefly rest before serving so the flavors develop and the sauce thickens.

From Cooks Illustrated, February 2011

Ingredients

• Table salt
• 1 lb. spaghetti
• 1/2 c. extra virgin olive oil, plus more for serving
• 1 medium shallot, minced (abt 3 Tbsp)
• 1/4 c. heavy cream
• 2 tsp finely grated zest and 1/4 c. juice from 3 lemons
• 1 oz. finely grated Parmesan cheese (abt. 1/2 c.)
• Ground black pepper
• 2 Tbsp. shredded basil leaves

Preparation

Step 1

1. Bring 4 qts. water to a boil in large Dutch oven. Add 1 Tbsp salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1 3/4 c. cooking water, drain pasta and set aside.

2. Heat 1 Tbsp oil in now empty Dutch oven over medium heat until shimmering. Add shallots and 1/2 tsp. salt; cook until shallot is softened, about 2 min. Whisk 1 1/2 c. reserved cooking water and cream into pot; bring to simmer and cook 2 min. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 Tbsp oil, lemon zest, lemon juice, cheese, and 1/2 tsp pepper.

3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 c. pasta water if necessary. Stir in basil and seasaon with salt and pepper to taste.

Serve, drizzling each portion with oil and sprinkle with additional cheese if desired.