Spaghetti with Lemon and Olive Oil (al Limone) GUEST BLOG

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Kevin was in the kitchen again this weekend with this very simple recipe from Cooks Illustrated. Just a few ingredients but so delicious left you wanting to go back for more!! Be sure to let the dish rest briefly before serving to let the flavors develop. 

 The recipe below is the halved version makes 3 servings.
1/2 spaghetti
1/8 c EVOO
1 small shallot minced (about 1 1/2 T)
1/8 c heavy cream ( we used half and half with 1 strong t cornstarch mixed in)
1 t lemon zest and half lemon juiced
1/2 oz grated Parmesan
1/4 t fresh ground pepper
1 T shredded fresh basil
3/4 c reserved pasta water

Bring 4 quarts of water to boil; in a dutch oven. Add 1 T salt and pasta and cook until pasta is al dente. Reserve 3/4 c of pasta water. Drain pasta and set aside to keep warm cover it.

Now in same pot add EVOO and shallot and 1/4 t salt; cook until shallot is softened. Whisk in reserved pasta water and cream bring to a simmer and cook for 2 minutes. Remove pot from heat and add pasta back in along with EVOO, lemon zest, lemon juice, cheese and 1/4 t + pepper.

Cover and let stand for 2 minutes. Toss and adjust seasoning.

Serve in bowl with basil, EVOO drizzle and Parmesan to garnish to taste.

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