ingredients
-450g spaghetti
-juice and zest of 3 medium lemons
-75g parmesan, finely grated
-1/2 cup of limoncello
-3 tsp butter or ghee
-5 cloves garlic, minced
-1/2 tsp black pepper
-salt to taste
(i like to prepare my mise en place before i put the water on to boil, but you can do it while the pasta cooks)
instructions
boil a large pot of water, around 4 litres, and add spaghetti. cook until around almost done, be aware that it will cook more in the residual heat. keep the pasta in a strainer or a separate bowl, not the pot.
reserve some of the leftover water.
in a large pan on medium heat fry the garlic in the butter, stirring to insure even heating. cook until golden brown.
add the zest and black pepper to the pan, wait about 30 seconds then deglaze with the limoncello.
wait until it calms down, then add the juice and starchy water. let the mixture thicken slightly before mixing in the parmesan and salt and simmering until desired consistency.
add the pasta to the pan and stir well, making sure all strands are well covered.
serve immediately, with optional pepper and parmesan on top.
serves 4-5
(sorry for horrible picture
by Threebeans0up
3 Comments
u/Confident_Set4216
is this dish sweet with the addition of limoncello?
As an Italian, that pasta looks terribile, looks washed
No one here put limoncello in pasta, if you want to add that flavor, we used the lemon
Lemon and cheese togheter is a really bad choice