Spaghetti Al Limone Recipe
cream, lemon, parmigiana, black pepper
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Ingredients
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Pasta
Sauce
Finish & Garnish
Method
Pasta
Bring water to a boil
Fill a large pot with about 4–5 liters (or ~16–20 cups) of water. Bring to a rolling boil over high heat and add 1 tablespoon kosher salt.
Cook the spaghetti
Add 12 oz spaghetti and cook until just shy of al dente (follow package time and subtract 1–2 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauce
Warm cream and butter
While the pasta cooks, place a large sauté pan over medium-low heat. Add 1 cup heavy cream and 2 tablespoons unsalted butter. Warm gently until butter melts and cream is steaming but not boiling (about 3–4 minutes), stirring occasionally.
Add lemon
Stir in 2 teaspoons fresh lemon zest and 2 tablespoons fresh lemon juice. Heat for 30–45 seconds to release aromatics, keeping the temperature low so the cream does not simmer vigorously.
Incorporate cheese slowly
Reduce heat to low. Add 1 cup freshly grated Parmigiano-Reggiano a handful at a time, stirring constantly to melt the cheese into the cream and create a smooth emulsion. If the sauce seems too thick or grainy, add reserved pasta water 2–3 tablespoons at a time, stirring, until the sauce becomes silky and coats the back of a spoon (use up to ~1 cup total as needed).
Season
Stir in 1 teaspoon freshly ground black pepper and about 1/2 teaspoon sea salt. Taste and adjust: add more salt or pepper as desired. Keep the sauce on the lowest heat — it should be warm, not boiling.
Finish & Serve
Combine pasta and sauce
Add the drained spaghetti to the pan with the sauce. Toss continuously with tongs or two forks for 1–2 minutes over low heat so the pasta absorbs the sauce and the emulsion thickens. If the mixture seems dry, add a splash of reserved pasta water and continue tossing until silky and evenly coated.
Plate and garnish
Divide pasta among 4 plates. Sprinkle the extra 1/4 cup grated Parmigiano-Reggiano over servings, add an extra 1/2 teaspoon lemon zest if using, and finish with an extra 1/4 teaspoon freshly ground black pepper. Serve immediately.