Spaghetti with Lemon-Parmigiano Sauce | Dorothy Lane Market

Spaghetti with Lemon-Parmigiano Sauce

PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 12th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 organic lemons, juiced and zested
  • ⅓ cup Vera Jane's Extra-Virgin Olive Oil
  • 1 cup grated Parmigiano-Reggiano, plus more for serving
  • 1 pinch of salt and pepper
  • 1 lb spaghetti or angel hair pasta
  • 20 large fresh basil leaves, thinly sliced

INSTRUCTIONS

1
In a medium bowl, combine the lemon zest and juice, olive oil, cheese, ½ teaspoon salt and a few grinds of black pepper; mix vigorously so the cheese “melts” into the oil and lemon juice. Taste, adding more salt and pepper to your liking; set aside.
2
Bring a large pot of wellsalted water to a boil (1 Tbsp of salt for every 6 cups of water). Cook the pasta according to the package directions for al dente. Drain, reserving 1 cup pasta cooking water.
3
Return the drained pasta to the hot, empty pot and toss with lemon-Parmigiano sauce and up to ½ cup of the reserved cooking water (to start) to make a creamy sauce that clings to the strands, adding more water as necessary.
4
Add the basil and toss once or twice just to incorporate. Serve immediately with more julienned fresh basil leaves and grated Parmigiano as desired.

IN THIS RECIPE

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Spaghetti with Lemon-Parmigiano Sauce

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 15 mins
SERVINGS 4

INGREDIENTS

  • 2 organic lemons, juiced and zested
  • ⅓ cup Vera Jane's Extra-Virgin Olive Oil
  • 1 cup grated Parmigiano-Reggiano, plus more for serving
  • 1 pinch of salt and pepper
  • 1 lb spaghetti or angel hair pasta
  • 20 large fresh basil leaves, thinly sliced

INSTRUCTIONS

1
In a medium bowl, combine the lemon zest and juice, olive oil, cheese, ½ teaspoon salt and a few grinds of black pepper; mix vigorously so the cheese “melts” into the oil and lemon juice. Taste, adding more salt and pepper to your liking; set aside.
2
Bring a large pot of wellsalted water to a boil (1 Tbsp of salt for every 6 cups of water). Cook the pasta according to the package directions for al dente. Drain, reserving 1 cup pasta cooking water.
3
Return the drained pasta to the hot, empty pot and toss with lemon-Parmigiano sauce and up to ½ cup of the reserved cooking water (to start) to make a creamy sauce that clings to the strands, adding more water as necessary.
4
Add the basil and toss once or twice just to incorporate. Serve immediately with more julienned fresh basil leaves and grated Parmigiano as desired.

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