Bon_Appetit 2019-10-01

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