Frank Prisinzano Recipes

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SPAGHETTI LIMONE PARMEGGIANO



Spaghetti Limone Parmeggiano image

Provided by Gwyneth Paltrow

Categories     Pasta     Vegetarian     Quick & Easy     Graduation     Father's Day     Dinner     Blue Cheese     Parmesan     Lemon     Potluck     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

3/4 pound (3/4 box) spaghetti
Coarse salt
1 lemon
1 1/2 cups finely grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons extra virgin olive oil
3-5 tablespoons of pasta water, to thin
Handful fresh basil leaves (from 4 leafy stems)

Steps:

  • Boil the spaghetti in salted boiling water, according to the package directions.
  • Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer-one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
  • When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.
  • Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.

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