Spaghettoni with Lemon and Herbs
I think we can all agree that spaghetti is the number one draft pick in the pasta world. However, I think that you may want to trade up to get the pick and grab this thick brother spaghettoni. It's a pasta that works particularly well with light sauces because of its heavier footprint. This particular spaghettoni from Pastificio Afeltra is extra special because of how crafty of a product it is - you can see and smell the flour still when you crack open the bag. Spaghettoni is like the Shaquille O'Neal of pasta, a little bigger than the rest but just as nimble as Penny Hardaway. So trade up for this hall-of-famer the next time you can.
Since the spaghettoni is a thick pasta, I wanted to create something light and healthy-ish, and immediately thought that an “al limone” would work. However, the purpose of this project isn’t recreation, but rather reimagination. So as I went through my flavor rolodex (my brain), I remembered this crazy lemon dill aquavit from Copenhagen, which would serve as the base inspiration. Keeping this light was thrown out the door after a few tries, though, because, in order to truly balance the lemon juice and zest, you actually have to add a good amount of butter and cream. So I’ll take the L in accomplishing the original mission, but I get the W on how insanely delicious this is.
The Recipe
Servings: 4
Prep time: 10 mins.
Cook time: 15 mins.
Difficulty: Easy
Special Equipment:
N/A
Notes:
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Ingredients & Mise en Place
• 17.6 oz. spaghettoni
• 2 lemons - 1 zested & juiced - 1 cut into wedges
• Dill - roughly chopped with dill flowers
• Oregano - roughly chopped with oregano flowers
• Basil - finely chopped
• Mint - finely chopped
• Marjoram - leaves removed and finely chopped
• 5 tbsp. unsalted butter
• ¾ cup heavy cream
• Extra virgin olive oil
• Sea salt
• Pepper
Preparation
01.
Bring a large stock pot of heavily salted water to a boil.
02.
In a medium sauce pan over medium heat bring lemon juice and zest to a light simmer. Next add in the cream and reduce to low heat stirring frequently. Be careful to not let it boil or curdle.
03.
Add the pasta to the water and cook for ~13 minutes for al dente spaghettoni.
04.
While the pasta cooks, add butter 1 tablespoon at a time to the lemon cream. Stir frequently.
05.
Once cooked, strain the pasta reserving about ½ cup pasta water. Add the pasta to a large sauté pan over medium low heat. Hit the pasta with a tablespoon or two of olive oil and then add the sauce, stirring slowly. This is the part where you get to be creative and do your thing to your taste, add whatever summer herbs you want and then salt to taste.If the sauce is too thick, stir in a little of the pasta water at a time.
06.
Divide into four portions and top with dill and oregano flowers, lemon wedge, and lots of Pecorino Romano.
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