Terroni Style Lemon Spaghetti Recipes

SPAGHETTI AL LIMONE

Steps:

• Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
• Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
• Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
• Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
• Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.

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.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

TERRONI-STYLE LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON SPAGHETTI

Steps:

• Cook spaghetti according to package directions., In a small bowl, combine the cheese, lemon juice and oil. Drain spaghetti and transfer to a large bowl. Pour cheese mixture over spaghetti; toss to coat. Sprinkle with basil and lemon zest.