Linguine with lemon!
The ingredients in this recipe (pasta, butter, lemon and cheese) could
to be an Italian still life. It's so easy to do; you can make the sauce while
the pasta is cooking. Alternatively, add chopped basil or parsley to the pasta
just before serving.
1 stick (4 ounces) unsalted butter
The grated zest of a lemon
2 tablespoons fresh lemon juice
Salt
Freshly ground black pepper
1 pound linguine
3 ⁄ 4 cup freshly grated Parmigiano-Reggiano
1. In a skillet large enough to hold all the pasta, melt the butter
medium cooking temperature. Remove from heat and stir in lemon zest and juice, a
pinch of salt and pepper to taste.
2. Bring at least 4 liters of water to a boil in a large saucepan. Add 2 tablespoons
of salt, then the pasta, pushing gently until the pasta is completely
covered with water. Mix well. Cook over high heat, stirring frequently,
until the pasta is al dente, tender but still firm to the bite. Drain the pasta,
reserving some of the cooking water.
3. Add the pasta to the sauce and mix well. Add the cheese and mix again.
Stir in a tablespoon or two of the cooking water if the pasta seems dry. Serve immediately.
