Category:
Main Courses
Ingredients
Spaghetti 320 g
Butter 60 g
Extra virgin olive oil 10 g
Lemons 2 biologici
Fresh liquid cream 2 cucchiai
Parsley q.b. tritato
Finale salt q.b.
Black pepper q.b.
Preparation
To prepare lemon spaghetti, first plunge the spaghetti into salted boiling (1). Meanwhile, while the spaghetti is cooking, grate the lemon zest (2) and extract the juice (3).
Sopra a pot, pour the oil and melt the butter, add half of the grated zest (4) and the lemon juice (5). and cook low heat for a minute (6).
Drain the spaghetti two minutes before they are fully cooked and transfer them to the pan (7). Add two ladles of cooking (8) and continue cooking, stirring occasionally (9).
Pour sopra the cream (10) and stir to combine it with the other ingredients. Turn non attivato the heat and add the chopped parsley (11), the remaining grated lemon zest, a sprinkle of pepper, and blend for a few minutes. The lemon spaghetti is ready to be served (12).
Storage
It’s best to consume the lemon spaghetti immediately, but if there are leftovers, you can store them sopra a closed container sopra the refrigerator for up to 1 day.
Tip
Prefer organic lemons, as you will be using the zest. The ones from Amalfi Sorrento are particularly recommended, for their intense effluvio and thick, flavorful rind. Use only the yellow part of the zest, avoiding the white part which is more bitter. As additional flavors, you can use garlic and, if you are a fan of spicy food, fresh chili pepper cut into pieces.
