Meyer Lemon Spaghetti is fresh and light and can be served as a first course or entree. Use the freshest, best ingredients possible. We like Barilla thin spaghetti pasta for this recipe. It is important to reserve pasta water to adjust your sauce.
- 1 pound/457 g spaghetti
- 1 clove garlic, for rubbing
- 2 lemons (zest of 1 lemon, juice of 2 lemons)
- 5 tablespoons/74 ml good extra-virgin olive oil
- Salt to taste
- 1 cup/235 ml finely grated Parmigiano Reggiano cheese, plus extra for sprinkling
- Large Bunch fresh flat-leaf parsley, leaves picked and chopped
- Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to "al dente".
- Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
- When the spaghetti is ‘al dente’, drain and add to the serving bowl.
- Mix the pasta with the lemon sauce to coat evenly.
- Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.
Adapted From | David Rocco