Spaghetti with Lemon, Parmesan and Cream (4)

A new recipe from Rachel Roddy. Serve followed by a green salad with a lemony dressing.

Spaghetti with Lemon, Parmesan and Cream (4)
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Spaghetti with Lemon, Parmesan and Cream (4)
Print Recipe
  1. Bring a large pan of water to a boil for the pasta. Using a vegetable peeler, pare the rind (and as little pith as possible) from one lemon, then cut the pared strips into very thin slivers. Grate the rind from the other lemon, then squeeze out the juice.
  2. Once the water boils, add salt, stir and add the spaghetti, setting the timer for a minute less than the recommended cooking time.
  3. While the pasta cooks, in a wide frying pan over a medium-low heat, warm the butter with the lemon slivers and and two tablespoons of lemon juice.
  4. Once the butter is foaming gently, stir in the cream and two tablespoons parmesan, and bring up to a bubble. Turn the heat to low and keep warm.
  5. Once the timer for the pasta goes, drain, reserving some of the cooking water (or lift it directly into the frying pan with tongs), then toss in the creamy sauce and swish vigorously so the starch from the pasta combines with it.
  6. Add the rest of the parmesan and a few grinds of black pepper, and toss again so the sauce clings to the strands; if it seems stiff, add a little of the reserved water and stir again. Serve immediately.
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