Name: Spaghetti with Lemon and Olive Oil
Ingredients: Table salt; 1 lb. spaghetti; 1/4 cup extra virgin olive oil (plus more for serving); 1 medium shallot (minced (about 3 tablespoons)); 1/4 cup heavy cream; 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons; 1 ounce finely grated Parmesan cheese (about 1/2 cup, plus more for serving); Ground black pepper; 2 tablespoons shredded fresh basil leaves

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Spaghetti with Lemon and Olive Oil

Course: Main Course, Pasta

Keyword: lemon, pasta, spaghetti

Servings:

Author: America's Test Kitchen

Ingredients

Table salt
1 lb. spaghetti
1/4 cup extra virgin olive oil plus more for serving
1 medium shallot minced (about 3 tablespoons)
1/4 cup heavy cream
2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
1 ounce finely grated Parmesan cheese about 1/2 cup, plus more for serving
Ground black pepper
2 tablespoons shredded fresh basil leaves

Instructions

Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
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.
Let the dish rest briefly before serving so the flavors develop and the sauce thickens.