Spaghetti with Lemon and Olive Oil (al Limone)

Name: Spaghetti with Lemon and Olive Oil (al Limone)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: , Table salt; 1 pound, spaghetti; 1/4 cup, extra virgin olive oil, plus more for serving; 1 medium, shallot, minced (about 3 tablespoons); 1/4 cup, heavy cream; 2 teaspoons, finely grated zest and 1/4 cup juice from 3 lemons; 1 ounce, finely grated Parmesan cheese (about 1/2 cup), plus more for serving; , Ground black pepper; 2 tablespoons, shredded fresh basil leaves

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Appears in Cook's Illustrated January/February 2011

SERVES4 to 6

TIME55 minutes

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WHY THIS RECIPE WORKS

For the perfect amount of lemon flavor in our Spaghetti with Lemon and Olive Oil recipe, we mitigated the fresh lemon juice and lemon zest with cream. Using equal amounts cream and olive oil kept our recipe’s sauce creamy and fruity. To get...

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