Culinary Confessional

Lemon Spaghetti

Ingredients

Salt 
1 pound spaghetti 
3 tablespoons extra-virgin olive oil, 3 turns of the pan 
4 cloves garlic, finely chopped 
1/2 teaspoon crushed red pepper flakes 
2 lemons, zested and juiced 
1/2 to 3/4 cup heavy cream 
1 cup grated Parmigiano Reggiano 
Handful flat-leaf parsley, finely chopped 
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced

Directions

Bring a large pot of water to a boil. Salt the water and drop the spaghetti into the pot. 


Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and crushed red pepper flakes. 
 

When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of the 
cooking water from the pasta and the cream to the garlic and oil. Raise heat a bit to 
bring sauce to a bubble. 


Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half of 
the cheese to the cream sauce. Season the sauce with salt, to taste. Add pasta to pan 
and turn off heat. Toss the pasta with sauce a minute or 2, allowing it time to soak 
up the sauce. 



Approximate Nutritional Value: http://www.food.com/recipe/lemon-spaghetti-125120

Top the plates of pasta or platter with remaining cheese, parsley and basil.