26 – OCTOBER 2019
4 SERVINGS
1 lemon
¾ cup heavy cream
6 Tbsp. unsalted butter
12 oz. spaghetti or other long pasta- 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. - 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. - Meanwhile, cook pasta in
another large pot of boiling salted
water, stirring occasionally, until
very al dente, about 2 minutes less
than package directions. - 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. - Divide pasta among bowls.
Season with pepper and top with
reserved lemon zest strands.
Home – Family MealKeep 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 pepperSpaghetti 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