Spaghetti Limone Parmeggiano
Serves: 4
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Boil the spaghetti in salted boiling water, according to the package directions
2
Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl
3
Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer—one less thing to clean)
4
Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste
5
When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture
6
Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand
7
Roughly tear in the basil leaves
8
Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan
9
Boil the spaghetti in salted boiling water, according to the package directions
10
Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl
11
Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer—one less thing to clean)
12
Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste
13
When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture
14
Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand
15
Roughly tear in the basil leaves
16
Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan