Sunday, January 3, 2010

Spaghetti al Limone

We went to NYC a couple of years ago and I had one of the most spectacular, yet rustic dish at Supper in the East Village.  It was so good, that ever since I've been trying my hardest to recreate it here.  I think I finally did it.

Seriously, it's simple, luscious and tastes of fresh lemon and parmesan cheese.  What could be better than that? 

1 lb. spaghetti, cooked to al dente (keep pasta water)
1/4 c. fresh squeezed lemon juice
zest of two lemons
4 tbs. unsalted butter
4 tbs. olive oil
1/4 c. fresh italian parsely, plus more for garnish
1/2 c. parmesan cheese, plus more for garnish
3 tbs. dry white wine
salt & lots of fresh cracked pepper
4 tbs. heavy cream

In a large pan place the butter and lemon juice and let bubble.  Add zest of one lemon and simmer.  Add a little pepper and some salt.  Crank heat and add the wine, reduce down. 

Next, add the olive oil and continue to stir until thick.  Add the pasta and the cream.

NOTE:  You don't want to add the cream until you add the pasta or sauce will curdle.

If the sauce is too thick, add some of the pasta water (I add usually around 1/4 cup)  stir in the parmesan cheese, italian parsley  and add lots of fresh cracked pepper. 

Place in pasta bowl and top with extra zest, pepper and parsley. 

No comments:

Post a Comment