{"id":5672949,"date":"2024-04-25T16:22:25","date_gmt":"2024-04-25T14:22:25","guid":{"rendered":"https:\/\/www.sixtyfivespoons.com\/?p=5672949"},"modified":"2024-04-25T16:34:46","modified_gmt":"2024-04-25T14:34:46","slug":"pasta-al-limone","status":"publish","type":"post","link":"https:\/\/www.sixtyfivespoons.com\/en\/2024\/04\/25\/pasta-al-limone\/","title":{"rendered":"Pasta al limone"},"content":{"rendered":"[vc_row css=”.vc_custom_1610365627683{padding-top: 50px !important;}”][vc_column width=”1\/4″]
\n\t\n\t\n\t\n\t

\n\t\tIngredients\t<\/h3>\n\n\t\n\t\t\t

\n\t\t\tFor 2-3 servings\t\t<\/p>\n\t\t\n<\/div>

\n\n\t
    \n
  • 1 tablespoon olive oil<\/span><\/li>\n
  • 1\u00bd tablespoons salted butter<\/span><\/li>\n
  • 2 tablespoons garlic, chopped<\/span><\/li>\n
  • ? cup heavy cream<\/span><\/li>\n
  • 1 cup pasta water<\/span><\/li>\n
  • 1 lemon, zested and juiced\u00a0<\/span><\/li>\n
  • \u00be cup freshly grated parmesan cheese, plus more for garnish<\/span><\/li>\n
  • 8 ounces spaghetti<\/span><\/li>\n
  • salt<\/span><\/li>\n
  • Black pepper<\/span><\/li>\n<\/ul>\n\t\n<\/div>[\/vc_column][vc_column width=”3\/4″]
    \n\t\n\t\n\t\n\t

    \n\t\tA yummy Italian dish full of sun\t<\/h3>\n\n\t\n\t\t\t

    \n\t\t\t\t\t<\/p>\n\t\t\n<\/div>

    \n\n\t

    Simple and so creamy, can be eaten all year long.<\/p>\n\t\n<\/div>[vc_empty_space][vc_single_image image=”5672943″ img_size=”500×800″ alignment=”center”][vc_empty_space][vc_single_image image=”5672945″ img_size=”500×800″ alignment=”center”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1610365799045{padding-top: 50px !important;}”][vc_column css=”.vc_custom_1610365780072{border-top-width: 3px !important;border-right-width: 3px !important;border-bottom-width: 3px !important;border-left-width: 3px !important;border-left-color: #c69f73 !important;border-left-style: solid !important;border-right-color: #c69f73 !important;border-right-style: solid !important;border-top-color: #c69f73 !important;border-top-style: solid !important;border-bottom-color: #c69f73 !important;border-bottom-style: solid !important;border-radius: 2px !important;}”]

    \n\t\n\t\n\t\n\t

    \n\t\tInstructions\t<\/h3>\n\n\t\n\t\t\t

    \n\t\t\t\t\t<\/p>\n\t\t\n<\/div>

    \n\n\t
      \n
    1. \n
      1. Bring a pot of water to boil.<\/div>\n
      2. Grate parmesan into a bowl. Zest and juice one lemon, separating both. Set aside.<\/div>\n
      3. Add spaghetti to boiling water and start working on the sauce.<\/div>\n
      4. Add oil, butter and garlic to a saucepan and saut\u00e9 over medium heat.<\/div>\n
      5. Add heavy cream and bring to a simmer and whisk. Stir in \u00be of lemon zest and stir.<\/div>\n
      6. When spaghetti is very al dente, reserve 1 cup of pasta water. Drain pasta and add spaghetti to sauce.<\/div>\n
      7. Add \u00bc cup of pasta water and half of parmesan cheese. Using tongs, stir constantly until parmesan evenly dissolves. Add lemon juice, stir, then add remaining parmesan and stir. Add more pasta water if sauce is too thick. If too watery, add more parmesan.<\/div>\n
      8. Top with remaining lemon zest, extra fresh parmesan, a grind of black pepper.<\/div>\n<\/li>\n<\/ol>\n\t\n<\/div>[vc_empty_space][vc_single_image image=”5672947″ img_size=”500×800″ alignment=”center”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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