Spaghetti with Lemon
Serves: 4
  • 1 pound spaghetti
  • Olive oil, plus extra for garnish
  • 1 small shallot, finely minced
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmigiano Reggiano, plus extra for garnish
  • 2 teaspoons grated lemon zest
  • ¼ cup lemon juice
  • 2 tablespoons chopped fresh basil, plus extra for garnish
  • Salt and pepper
  1. Bring a pot of water to a boil, season with a large pinch of salt
  2. Add pasta and cook until al dente
  3. Reserve 1½ cups cooking water and then drain pasta, set aside
  4. Meanwhile, heat 1 tablespoon olive oil in the same pot over medium heat
  5. Add shallot, ½ teaspoon of salt and cook for about 2 minutes
  6. Stir in cream, reserved pasta cooking water, bring to a simmer and cook for 2-3 minutes
  7. Add the pasta, Parmigiano Reggiano, lemon zest and juice, 3 tablespoons olive oil, and ½ teaspoon black pepper. Remove from heat
  8. Toss to combine for about 2-3 minutes
  9. Stir in basil and season with salt and pepper to taste if needed
  10. Plate each serving and top with a sprinkle of basil, olive oil and Parmigiano Reggiano
  11. Serve and enjoy immediately
Recipe by Feeding an Italian at