Spaghetti with Lemon, Basil and Cream Sauce
I first had this pasta dish at a little hotel and winery in Castellina in Chianti, Italy. It was nestled in the hills and there were tables set with white cloths under the canopies of fig trees. After ordering this dish and polishing the plate, I asked the chef if he would share the recipe. He happily described how he made it, admitting that he often throws in a splash of limoncello. I sometimes add bits of ham, but truly this dish is perfect exactly as it is. But, if you want to make it a little more special, stir in a splash of limoncello!
Ingredients
Serves 8
Spaghetti with Lemon, Basil, and Cream Sauce:
2 tablespoons unsalted butter
1 clove garlic, minced
grated zest and juice of 1 lemon
2 cup heavy cream
kosher salt
1 basil stem with leaves, plus 10 roughly chopped leaves
16 ounces spaghetti
½ cup grated Parmesan cheese
Process
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for 1 minute. Stir in the lemon zest and juice, cream, and 1 teaspoon salt. Add the basil stem to the sauce and simmer, uncovered for about 20 minutes, or until reduced by half. Remove the basil and discard.
Meanwhile, combine 8 cups water and 2 tablespoons salt in a large pot and bring to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Drain and return the pasta to the pot. Stir in the sauce along with the Parmesan and chopped basil. Taste to see if more salt if needed and serve right away.
