Harmony Clean Flat Responsive WordPress Blog Theme

Spaghettoni al Limone

11:50 PM Dalia Dogmoch 5 Comments Category : , , , ,


There's a lovely restaurant in NYC called Supper.. It has the most amazing Stracchino Crostino (cheeze bruscetta), Veal Milanese, and my favourite dish of all, the Spaghetti al Limone.. When my closie Azza introduced me to this place years ago, I was amazed how something so simple like Lemon Pasta could taste so heavenly...

Serves 3-4 persons

1/3 cup butter
2 cups cooking cream
1/4 cup lemon juice (add more if you like it more lemony)
zest of a lemon (no bitter parts pls)
1 pack (500g) of Spaghettoni (or any other similar shaped pasta)
1/2 cup grated parmesan cheese (more or less as cheesey as you like it)
1 TBL chopped parsley (optional)

Heat a pan on low heat and add the butter, lemon juice, zest, cream and parmesan.. Combine everything well, add salt & pepper to taste and set on low heat until ready to use..

Add half the lemon juice to your boiling salt water and cook your pasta nice and al dente.. Always remember that pasta still cooks when it's hot, so drain it before you actually think it's ready if you enjoy pasta al dente.. In this recipe, don't drain the pasta completely so that it absorbs the sauce properly and slides in the pan..

Now add the pasta (not all of of it at once so you can see how saucy you like it) to your warmed skillet and toss well before sprinkling with parmesasn (and parsley if you wish).. Combine all ingredients well and serve immediately.. Really a great quick dish- do not underestimate it's simplicity! Beautiful!

(Once you get the hang of this you can decide how saucy you like your pasta and adjust the pasta-to-sauce ratio :)

RELATED POSTS

5 comments

  1. Someone at home adores pasta and I'm out of wow-factor pasta recipes so I'll try this one on him. I would never have thought of limone but at the same time this looks wonderfully creamy too !

    ReplyDelete
  2. so simple yet so yummy! if you like it more saucy, add a little less pasta sweets

    ReplyDelete
  3. There's a great recipe for this in the River Cafe Cookbook. Without the cream.

    Basically you squeeze the lemons and mix in the parmesan until you have a creamy consistency. Add the olive oil, throw in a lot of basil and voila, a superb dinner in 3 mins.

    It's worth a try.

    ReplyDelete
  4. Thanks Rana, will definitely give it a try next time :) They're different types of limones really, one w/ cream & butter and another w/ oilve oil instead.. Like them both but I feel this one is just incredibly velvety & smooth! Let me know what you think when you try it :)

    ReplyDelete
  5. Wow, I am literally drawling, I am going to give it a try very soon for sure.

    ReplyDelete