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Spaghetti with Lemon

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Makes 4 servings 1x

Units Scale

Ingredients

  • 3/4 pound dried spaghetti
  • 5 tablespoons white wine
  • Finely grated zest of 3 lemons
  • 3/4 cup crème fraîche or heavy cream
  • Juice of 1/2 lemon
  • 3 1/2 ounces Gruyere or Emmental cheese, grated (1 cup)
  • Sea salt, black pepper
  • Freshly grated Parmesan cheese, to serve

Instructions

  1. Bring a large pan of salted water to the boil, add the spaghetti and stir to separate the strands. Cook until just tender. In the meantime, put the wine and lemon zest in a small saucepan, bring to the boil and reduce by half.
  2. Once the spaghetti is just tender, drain it into a colander, but not too thoroughly, then return it to the saucepan. Toss with the reduced wine mixture, the crème fraîche, lemon juice, and grated Gruyere or Emmental. Season liberally and cook over a high heat for a minute or two until the sauce thickens enough to coat the pasta. Serve right away, scattered with freshly grated Parmesan.

— Living and Eating