Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings: 4
Difficulty of preparation: easy
Type of food: pasta
Cookware: saucepan, frying pan, lemon zest grater, pasta tongs
Cuisine: Italian
INGREDIENTS
500 gr spaghetti
50 g butter
2 garlic cloves (peel)
1 lemon
200 ml of cream
50g parmesan cheese (grate)
1 sprig of basil
freshly ground black pepper
sea salt
COOKING METHOD
STEP 1
Peel the zest off the lemon. Divide the lemon into slices, peeling and removing the white membranes. Finely chop the lemon slices. Finely chop the garlic. Set aside.
STEP 2
Boil the pasta. For every 100g of pasta you need 1 liter of water and 10g of salt. Bring a pan of water to a high heat, add salt and bring to a rapid boil. Add the pasta and cook until al dente. Drain, reserving some of the water from the pasta in a separate container.
STEP 3
In a small bowl, mix together the cream, zest and lemon pulp. Melt the butter in a saucepan over low heat. Add the garlic and fry for a few minutes until golden. Add the cream to the pan and stir to combine. Grate Parmesan into the cream mixture, add salt and pepper and stir to combine. Remove the pan from the heat. Add the spaghetti and 3-4 tbsp of the pasta water. Stir well, return to a low heat and, stirring constantly, cook for another 2 minutes. Serve the pasta at once, sprinkling it with parmesan and garnishing with basil.
My tips and tricks:
We need lemon pulp for the recipe. But how do we get it? You know, just like that? If you have a sharp knife around the house, the rest is no problem. Cut the top and bottom of the lemon down to the pulp, so that you can put it on a cutting board. With a sharp knife, remove the rind along with the membranes, cutting a narrow strip of rind from top to bottom each time. Then carefully cut out each slice with a knife, without grabbing the film that separates them. This will be much quicker than splitting the lemon into slices and peeling each one separately.