Spaghetti with Lemon and Olive Oil (al Limone)
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit Italian classic—unless you provide it with the perfect costars.
Keywords
- Main Courses
- Italian
- Europe
- Grains
- Rice & Beans
- Weeknight
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Cooking tools:
- Dutch oven
- Microplane
- Colander
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- Table salt
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil, plus more for serving
- 1 medium shallot, minced (about 3 tablespoons)
- 1/4 cup heavy cream
- 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- Ground black pepper
- 2 tablespoons shredded fresh basil leaves
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