Spaghetti Al Limone

1. 1

   1. Bring quarts water to boil in dutch oven over high heat. Add 1 tbsp salt and pasta; cook until al dente. Reserve 1 3/4 cups cooking water, drain pasta in colander and set aside.

2. 2

   2. Heat 1 tbsp oil in now empty dutch oven over medium heat until shimmering. Add shallot, 1/2 tsp salt; cook until shallot softens, about 2 minutes. Whisk 1 1/2 cups of pasta water + cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta and stir until coated. Stir in 3 tbsp oil, lemon zest, lemon juice, cheese, 1/2 tsp pepper.

3. 3

   3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup pasta water if needed. Stir in basil and season with salt & pepper to taste. Serve, drizzling a little olive oil & sprinkle with cheese.

* Per serving · 4 servings · Values may vary.