spaghetti with lemon cream sauce

Spaghetti with Lemon Cream Sauce

Heath is definitely a pasta person, and so am I. He’ll eat a lot of things if you put it in front of him, but me – I could live in Italy and eat nothing but pasta three meals a day. In which case I would look like Luciano Pavarotti. To me, the real key to great pasta is to not glop on a bunch of sauce. In Italy, sauce is a mere suggestion.

The next key is to cook the pasta al dente. I know I have shared Harold McGee’s revolutionary way to cook spaghetti before, but it bears repeating. You don’t need to boil the water. You don’t need six gallons of water, either. Al dente just means “to the tooth” – the spaghetti just needs to be slightly chewy and definitely not mushy.  That’s so Franco-American.

 

You’ll need:

2 tablespoons butter

12 ounces mushrooms

8 ounces heavy cream

Juice of one lemon

½ cup grated Parmesan cheese

Salt and pepper to taste

8 ounces dried spaghetti

How to:
Melt the butter in a large sauté pan over medium heat. Add the mushrooms and sauté them until they are deeply browned. Add the cream, lemon juice and Parmesan cheese. Continue cooking until the sauce thickens. Season the sauce with salt and pepper to taste.
In another saucepan, add enough water to cover the dried pasta along with a teaspoon of salt. Heat the water over medium high heat and add the pasta (no need for the water to boil). Gently move the pasta around with tongs as the water heats up. The pasta will cook as the water heats, approximately 10 minutes.
Add the pasta to the sauce and combine thoroughly.
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