Spaghetti al Limone
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1lemon
- 1½cups dry white wine
- ¾to 1½ cups heavy cream, to taste
- 1pound spaghetti
- 3tablespoons butter, in pieces
- 3½ to 4ounces Parmesan cheese, freshly grated
- 1 to 2tablespoons extra virgin olive oil, to taste
- Sea salt and fresh black pepper, to taste.
Nutritional analysis per serving (6 servings)
636 calories; 31 grams fat; 17 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 18 grams protein; 516 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about ¼ cup, about 10 minutes.
- Step 2
Remove from heat and pour in about ¼ cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
- Step 3
Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve ½ cup cooking water and drain.
- Step 4
Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
- Step 5
Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.
Private Notes
Comments
The "zest" of the lemon is the yellow outer part with none of the bitter white rind. To cut zest into matchsticks, use a vegetable peeler or peeling knife, peeling the lemon to include as little of the white as possible. You will now have strips of lemon peel. To remove the bitter rind, use a teaspoon and scrape off the white part using the tip of the spoon. Once that's done, use a sharp knife to slice very thin lengths along each of the strips of lemon zest.
This is an amazing recipe. Hate to say it, we prepared it for the first time on 9/11, THAT 9/11 as we all needed comfort food. Over the years, we've dropped the cream - it's very good, and it's totally unnecessary. Lemon zest is the secret, and be generous with the juice. It needs black pepper, and parmigiano, not the boxed stuff from Wisconsin. It's fast, easy, and one of the top recipes in the H house.
Very nice sauce. I didn't have cream, but reduced half and half a bit longer to produce a lighter sauce, then poured the strained sauce over sautéed scallops (leaving out the extra butter, since the scallops were cooked in it). Easy and flavorful dish.
Added smoked salmon and a cup of frozen peas at the end. Sumptuous and perfect for company or a dinner date. Grated lemon peel instead of zesting to save time. Will make this many times!
This was horrible. Way too much pasta to the amount of ingredients. It had a way too lemony flavor to me. I tried doctoring it up the next day with olive oil, Parmesan cheese and other stuff to no avail. I have to throw away basically a pound of spaghetti. I would not make this again.
Y'all! This spaghetti is simple and elegant. I made it for Christmas dinner this evening. The sauce was so silky! Very delicious.