Spaghetti With Lemon Garlic And Pecorino Recipes

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE

Steps:

• 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.

SPAGHETTINI WITH GARLIC AND LEMON

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
• While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
• Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

LEMON SPAGHETTI | EASY PASTA AL LIMONE RECIPE

Steps:

• Wash the lemon and then grate the zest, avoiding the bitter white part. Squeeze out the juice and set aside.
• Place the butter, oil and grated lemon zest in a large non-stick pan. Remember to save some of the zest to add at the end. Melt the butter and sauté it. Stir well with a wooden spoon and add the lemon juice. Finally add the garlic clove. Simmer on low heat for about 5 minutes.
• Meanwhile, cook spaghetti in 1.5 liters (7 cups) of water with 1/2 tablespoon coarse salt. Take a look at the cooking time of the spaghetti on their package. Halfway through cooking, drain spaghetti and place in the skillet with lemon sauce. Spaghetti should be very much al dente, practically still raw, and finish cooking in the pan with the sauce.
• Add a ladleful of the starch-rich cooking water. Finish cooking the spaghetti in the pan, stirring well. If necessary, add a little more water. Serve hot with more lemon zest and a little chopped parsley on top.

WHOLE-GRAIN SPAGHETTI WITH PECORINO, PROSCIUTTO AND PEPPER (FALL)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat.
• Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients.
• Garnish with the remaining pecorino, parsley, and basil.