Photograph of the finished Spaghetti al limone

Italy · Mì spaghetti xốt chanh kem

Spaghetti al limone

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 1.1 lb
  • Photograph of Lime Lime 8
  • Photograph of Fresh cream Fresh cream 1 ½ cups
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 9.9 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Italian basil Italian basil 2.8 oz

Method

  1. 1 Squeeze the lemon juice and peel the lemon into thin strips, using only the yellow peel and discarding the white pith.
  2. 2 The white pith used in bitter sauce must be peeled very thinly, only the outer layer.
  3. 3 Melt the butter with the shredded lemon zest over low heat for 3 minutes to allow the lemon essential oils to infuse into the butter.
  4. 4 Boil the noodles for one minute longer than directed, then reserve 120 ml of the boiling water.
  5. 5 Mix the pasta in a pan with the lemon butter and water, then pour in the fresh cream and toss the pan for 60 seconds.
  6. 6 Turn off the heat, squeeze in the lemon juice, and sprinkle in the Parmigiano cheese. Squeezing the lemon while the cream is still hot will cause it to separate.
Start cooking