SPAGHETTI AL LIMONE (recipe courtesy of Cook's Illustrated)
1 lb Spaghetti
1/4 Cup extra virgin olive oil, plus more for serving
1 Medium shallot, minced (3 tb)
1/4 Cup heavy cream
2 Tsp finely grated zest and 1/4 cup juice from 3 lemons
1 Oz finely grated Parmesan cheese (about 1/2 cup), plus more for serving
2 Tbl shredded basil leaves
Ground black pepper
Instructions:
1. Boil 4 qts water in large dutch oven. Once boils add 1 tbl salt to flavor water and add pasta, cook till al dente. RESERVE 1 & 3/4 cups pasta water, drain pasta, set aside
2. Heat 1 t/l oil in now-empty dutch oven over med heat, until shimmering. Add shallot and 1/2 tsp salt; cook until shallot is softened. Whisk 1 & 1/2 cups reserved pasta water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, add cooked pasta, and stir until coated. Stir in remaining 3 t/l oil, lemon zest, lemon juice, cheese, and 1/2 tsp pepper
3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese
It really is A M A Z I N G
