2019-10-01_Bon_Appetit_UserUpload.Net

(John Hannent) #1

26 – OCTOBER 2019


4 SERVINGS


1 lemon
¾ cup heavy cream
6 Tbsp. unsalted butter
12 oz. spaghetti or other long pasta


  1. Using a vegetable peeler,
    remove two 2"- long strips of
    lemon zest. Thinly slice each strip
    lengthwise into strands; set aside
    for serving. Finely grate remaining
    zest into a large Dutch oven or
    other heavy pot. Cut lemon in half
    and squeeze juice into a small
    bowl to yield 2 Tbsp.; set aside.

  2. Add cream to pot and cook
    over medium heat, whisking often,
    until liquid is just beginning to
    simmer, about 2 minutes. Reduce
    heat to medium-low. Whisk in
    butter 1 Tbsp. at a time until melted
    and sauce is creamy. Remove
    from heat; cover to keep warm.

  3. Meanwhile, cook pasta in
    another large pot of boiling salted
    water, stirring occasionally, until
    very al dente, about 2 minutes less
    than package directions.

  4. Scoop out ¾ cup pasta
    cooking liquid and add to cream
    sauce. Return sauce to medium
    heat. Using tongs, transfer pasta
    to sauce and cook, tossing often
    and adding Parmesan a little at
    a time, until sauce is creamy,
    about 3 minutes. If sauce looks
    tight, add 1–2 Tbsp. more pasta
    cooking liquid. (Cream sauces
    tighten as they cool, so lean on
    the saucy side.) Stir in reserved
    lemon juice; season with salt.

  5. Divide pasta among bowls.
    Season with pepper and top with
    reserved lemon zest strands.


Home – Family Meal

Keep the sauce
a bit looser than you
think it should be—
it’ll start to tighten up
right after you plate
the noodles.

Kosher salt
3 oz. Parmesan, finely grated
(about ¾ cup)
Freshly ground black pepper

Spaghetti al Limone


A combination of lemon zest
and juice gives this dish tons of
citrus flavor. The strips of thinly
sliced zest add a welcome bright
contrast to the rich sauce
RECIPE BY MOLLY BAZ

Free download pdf