Alba's Spaghetti al Limone Recipe - Los Angeles Times
A recipe for spaghetti al limone from chef Adam Leonti of Alba in Los Angeles features browned butter, lemon zest and juice and plenty of Parmesan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.
Ingredients
- 7 tablespoons butter
- 3 large garlic cloves, crushed
- Juice of 2 lemons
- Finely grated zest of 2 lemons
- 1/4 cup chopped parsley
- Pinch of ground black pepper, or to taste
- Pinch of ground piment d'espelette, or to taste
- 6 1/2 ounces dried spaghetti
- 4 ounces finely grated Parmigiano-Reggiano
- Salt to taste
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