You heard me right. It’s the better name for spaghetti al limone because it makes me feel like a kid and I just like it better.
I remember when I made this for the first time I told Dave we were making lemony spaghetti and he made fun of me and said that’s not a thing. I couldn’t remember the real name and I couldn’t convince him otherwise. He made fun of me through most of the process and had to eat his words when this dish blew his god damned mind. This shit is delicious. It’s addictive. And unlike many pasta dishes that are heavy on cream and butter and just rich, the lemon makes this light and airy. For me, it’s a summer dish best served on a cool summer evening, sitting outside with a nice glass of pinot grigio and Chopin. That’s the experience I want you to have when you eat this. Just trust me here.
So, let’s dive in. This recipe is so easy. And if you’re not veg, this would go great with salmon or you could toss some shrimp in. Both would be really lovely.
1 package spaghetti
Salt and pepper
1 cup heavy cream
8 tbs butter (1 stick)
½ cup grated asiago
½ cup grated parmesan
- Boil water and cook pasta, salting heavily. You should be able to create your sauce during the time the pasta is cooking. Cook until al dente because your pasta will finish cooking in your sauce.
- Zest your lemon and set aside. Cut lemon in half and squeeze into a small bowl and set aside. I use these mise en place bowls to keep everything organized.
- In a dutch oven or large pot (I use this Le Creuset pot), add your heavy cream and lemon zest and bring your cream to a simmer, stirring continuously. Cut your butter into tbs and add one at a time, integrating completely by whisking before you add another tbs. Once you’ve added the last tbs, your sauce should be pretty creamy. Remove from heat.
- When your pasta is al dente, remove 1 cup of pasta water. You’re going to need that shit because the starch helps your sauce thicken up AND makes it delicious. Add ¾ cup of your pasta water to your sauce and return to heat on medium/low. Use tongs to transfer pasta to sauce.
- Start adding your asiago and parmesan slowly. Just a little at a time and mix until the cheese is fully incorporated. Once your cheese is added, add your lemon juice and salt and pepper to taste. You can also add a little more pasta water if you feel your sauce is a bit too dense.
- Serve! I love these Le Creuset pasta bowls because the shape is perfect for a serving of pasta.
Done and done!