By Tracey
Spaghetti with Lemon and Olive Oil (al Limone)
from Cook’s Illustrated
Ingredients:
- 1 lb spaghetti
- 1/4 cup extra virgin olive oil (plus more for serving)
- 1 medium shallot, minced
- 1/4 cup heavy cream
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- 1 oz (about 1/2 cup) finely grated Parmesan cheese (plus more for serving)
- 2 tablespoons shredded fresh basil leaves
Directions:
Cook the spaghetti in a large pot of boiling salted water until al dente (check the package instructions). Drain the pasta, reserving 1 3/4 cups cooking water.
Add 1 tablespoon of the oil to a Dutch oven set over medium heat. When the oil starts to shimmer, add the shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the shallot has softened, about 2 minutes. Whisk in 1 1/2 cups of the reserved pasta cooking water as well as the cream. Bring the mixture to a simmer and cook for 2 minutes. Turn off the heat under the pot and add the pasta. Toss to coat, then stir in the remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan, and 1/2 teaspoon ground black pepper. Toss again to combine.
Cover the pot and let stand for 2 minutes to allow the sauce to thicken and coat the pasta. Adjust the consistency with the remaining pasta cooking water, if necessary. Mix in the basil and season to taste with salt and pepper. Serve individual bowls drizzled with additional oil and sprinkled with more cheese, if desired.
