Chef notes
Spaghetti al limone is known for its bright and refreshing flavor profile. It is a dish that is so simple to prepare yet so sophisticated to serve. I love its versatility, as it can be served as a light appetizer or a main course and is highly customizable. At Sartiano's, we serve this dish with Ossetra caviar, but you can also top it with good anchovies to get that brininess.
Swap option: You can use dry pasta instead of fresh. Adjust cooking time of pasta according to the package instructions.
Ingredients
- 1 pound fresh spaghetti
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2-3 tablespoons freshly squeezed lemon juice, or more to taste
- 1 tablespoon lemon zest
- 1/2 cup reserved pasta water
- coarse salt
- freshly ground black pepper
- 4 tablespoons finely minced chives
- 1/2 cup grated Parmesan cheese
Preparation
1.Bring a pot of salted water to a boil. Have a 12-inch sauté pan ready. Drop pasta and cook for 3 to 4 minutes, stirring occasionally, keeping the pasta al dente. Drain and reserve 1/2 cup pasta water.
2.In a 12-inch sauté pan, set over medium-high heat, heat the heavy cream. While consistently whisking, add butter, 1 tablespoon at a time, until it is fully emulsified. Add lemon juice, zest and pasta. Toss together, adding reserved pasta water as necessary for the sauce to reach a creamy consistency. Taste and season as needed.
3.Finish with a generous amount of black pepper, chives and grated Parmesan cheese.
