500 g (1.1 lb) spaghetti
The juice of 2 unwaxed lemons
80 g (1/4 cup) cold, unsalted butter
Parmigiano Reggiano, finely grated
This dish will take 20 minutes to make. While you wait for the pasta water to boil with a fistful of coarse sea salt, cube the cold butter in small pieces, halve the lemons and finely grate the Parmigiano. No microplane for this, please use the classic cheese grater surface.
You'll be emulsifying the sauce in a large warmed bowl, so pour 1-2 ladles of starchy pasta water in the bowl to break the chill. Prep everything in advance because you'll be working quickly once the spaghetti is cooked.
Drain the spaghetti al dente with a pair of tongs (to retain pasta cooking water) and toss them into the bowl. Throw in the butter. Squeeze le lemons through a strainer to catch the seeds, tossing the squeezed halves in the bowl as you go. These will end up in the individual plates, too
Drain the spaghetti al dente with a pair of tongs (to retain pasta cooking water) and toss them into the bowl. Throw in the butter. Squeeze le lemons through a strainer to catch the seeds, tossing the squeezed halves in the bowl as you go. These will end up in the individual plates, too
Work quickly: stir briskly using a wooden spoon to blend and coat the pasta, beating up the lemon halves as you do. This emulsifying phase will render a glossy, lemony, buttery coat to the spaghetti strands.
Plate quickly and pile a lot of finely grated Parmigiano Reggiano in each plate.
You can pair your lemony pasta with fruit-forward white wine and a veal second course, or a rich arugula salad with seasonal fruits, steamed prawns and flowers thrown in among the greens.
Buon appetito!
