Lemon spaghetti
Cuisine: Italian
Author: Maria Kalenska
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins


Ingredients
  • 500 g spaghetti
  • 50 g butter
  • 2 cloves of garlic, peeled
  • 1 lemon
  • 200 ml double cream
  • 50 g parmesan, grated
  • 1 sprig of basil
  • freshly ground black pepper
  • sea salt
Cooking method
  1. Finely grate the zest from lemon. Cut the lemon into wedges, peel, trim the white pith, and remove the seeds. Chop lemon segments. Finely chop the garlic. Set aside.
  2. For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta, leaving a little bit of water from it in a separate bowl.
  3. In a small bowl, mix the cream, lemon zest and pulp. Melt the butter in a deep frying pan over low heat. Add garlic and fry for several minutes until golden brown. Add cream and mix. Grate parmesan into a creamy mixture, add salt, pepper and mix. Remove the pan from the heat. Add spaghetti and 3-4 tbsp pasta water. Mix well, return to low fire and, constantly mixing, cook for another 2 minutes. Serve pasta immediately, sprinkled with parmesan and garnished with basil.
My tips and tricks
We need a lemon pulp for the recipe. But how can we get it? Well, so it would be quick and easy? If there is a sharp knife in the house, everything else is not a problem. Slice off the ends of the lemon, so that it can be put on a chopping board. With the sharp knife remove just enough skin to expose the flesh underneath, slicing each time along a narrow strip of skin from top to bottom. Then carefully cut each slice along thin strips of membrane. This will be much faster than dividing the lemon into slices and peeling each of the membranes separately.

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/lemon-spaghetti/