Man, who wouldn’t be salivating just reading those three little words.
Well, my kids did…not.
“Pasta? Again, Papa? Can we have something different…please?”
Kinda tough to hear when you’re a single dad pretending to be a miracle chef…
I’m sorry. Cook, not chef.
And to find something that they both like? Ha!
To please my mollycoddled rug rats, I scoured my bible: “Cook’s Illustrated”. In addition to the tried and true recipes of my bud and chef Cathy Thomas, Cook’s Illustrated is my go-to play book. I think the Denver Broncos could have used one last weekend…a playbook, that is.
By sheer fortune, Cook’s Illustrated had what sounded to be a delectable pasta dish… Spaghetti al limone. And it sounded pretty light and (relatively) healthy to boot and it was a huge change from my man-kitchen pasta repertoire. As an example, my from-scratch Alfredo sauce would make Fat Albert REAL happy. It is laden with luscious butter, cream and Parmigiano-Reggiano. The only healthy thing in it is the garlic and a dash of nutmeg. But man, its to die for! Oops.
So I gave Spaghetti al limone a shot…and the kids loved it! Both of them. Ye-haw! Of course, garlic bread was a required accompaniment, making their smiles even bigger.
For those interested, the ingredients are:
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil, plus more for serving
- 1 medium shallot, minced (about 3 tablespoons)
- 1/4 cup heavy cream
- 1-1/2 cups reserved pasta cooking water
- 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- Ground black pepper
- 2 tablespoons shredded fresh basil leaves
(Note: For the lemon zest, I like the zester made by Microplane. And be sure to use ONLY the yellow part of the peel and avoid the pith.)
So whether or not you have kids to appease, engorge yourself on this pasta dish. It’s a great cure if you’re feeling down. Your palate will love it.
Yes. It was that good.
And a US Marine blogger intimated that my food pictures he saw were “dated”… meaning “Do I still cook”?
Well, he don’t get any.
That’ll teach him. 🙂
16 thoughts on “Spaghetti al Limone”
This is one of our favourite dishes! It zings.
I understand it is popular in Europe… I can “taste” why! Do you make it, too?
You’re such a good Papa. It looks wonderful.
And, I will note, Koji, it still has the heavy cream. Way to go pop. 🙂 –Curt
…but it is JUST a scant quarter cup…? 🙂
Can I substitude the heavy cream with Greek yogurt?
You are French, Mon Ami. You should know! Lol. But since I am no chef, my answer would be, “I don’t know.” 🙂
French-canadian my friend though I don’t mind being called French. My ancestor left France around 1665.
Why is it these posts always make me hungry?
Anyway, I am still working on the development of my plat de résistance: a peanut butter and jelly flambé.
Would M2-2 be sufficient for the flambe, sir? 🙂
I can honestly say that my mouth watered as I read the title.
LOL. And you are but a hop, skip and a jump from Europe! I hope your new fireplace is doing great…