Spaghetti al Limone

My new favorite dinner, discovered after a trip to Italy and then further driven home after discovering that my son is allergic to eggs. This lemon juice-parmesan-olive oil sauce is traditionally served over "pici" pasta..a thick ropey and chewy fresh pasta made from bright yellow semolina flour and water, but no eggs. I love making fresh pasta (a great play-dough-like activity for kids) and this one doesn't require eggs and could be rolled out with a rolling pin and not a pricey pasta machine. So we made it (summer time, outside, so much less clean up), a lot.

But since it is frigid outside and I don't normally have time for fresh pasta making before dinner, I have just started using dried spaghetti instead, making this a 10 minute dinner. Or I did happen to splurge by buying dried "pici" at O&Co. in Grand Central Station (or you can get it at the beloved Eataly I'm sure) a few weeks ago. Takes 20 minutes to boil into softness but the texture is amazing and worth the wait.

Anyhow, here is the recipe. Serve with a green salad or sauteed Swiss chard (last night I made it this way: heat 2 TB olive oil in a pan with 2 minced garlic cloves, 1 anchovy fillet, and a pinch of pepper flakes. Cook until anchovy falls apart, about 1 minute, then add shredded Swiss chard and cook until wilted, about 5 minutes. Season with salt and a few teaspoons of red wine vinegar).

Spaghetti al Limone
Serves 4

1 pound spaghetti
Juice and zest of 2 organic lemons
½ cup extra virgin olive oil, plus more for brushing
¾ cup grated Parmigiano-Reggiano cheese
Salt and pepper
15 fresh basil leaves, thinly sliced (optional)

1. Boil a large pot of salted water and cook spaghetti according to package directions.
2. While the pasta is boiling, combine the lemon juice, lemon zest, and olive oil in a medium mixing bowl. Add the cheese and stir until the mixture becomes thick and creamy and cheese "melts" into the oil. Season with salt and pepper.
3. Drain pasta (reserving 2 cups of the pasta water), and return the pasta to the hot pot. Pour over the lemon sauce and toss to coat. Thin with some pasta water if needed so the pasta is not gluey (you'll definitely need to add water if you are not serving it right away). Serve topped with sliced basil, if desired.