Lemon Sauce with Spaghettini

Name: Lemon Sauce with Spaghettini
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: ¾ cup freshly grated Pecorino, Parmesan, or Crottin cheese, plus extra for garnish; ¾ cup freshly grated Pecorino, Parmesan, or Crottin cheese, plus extra for garnish; 3 tablespoons chopped fresh basil leaves; 3 tablespoons chopped fresh parsley leaves; 3 tablespoons chopped fresh parsley leaves; ¾ cup freshly grated Pecorino, Parmesan, or Crottin cheese, plus extra for garnish; 1 pound dried spaghettini (thin spaghetti); 1 pound dried spaghettini (thin spaghetti); ½ cup (1 stick) butter; 2 tablespoons olive oil; 2 tablespoons finely chopped shallots or green onions (white parts only); 2 tablespoons finely chopped shallots or green onions (white parts only); 1 tablespoon finely chopped garlic; 2 tablespoons finely grated lemon zest; 3 tablespoons fresh lemon juice; Salt and freshly ground pepper; Salt and freshly ground pepper; 3 tablespoons chopped fresh basil leaves

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

Ingredients

1 pound dried spaghettini (thin spaghetti)
½ cup (1 stick)

Europe
Italy
Mediterranean
Vegetarian
Noodles
Pasta

Method

Bring at least 4 quarts of lightly salted water to a boil in a large pot. Stir in the spaghettini and cook until al dente. Drain, reserving a cup of the pasta cooking water.

While the pasta is cooking, melt the butter and olive oil over medium heat in a large sauté pan. Add the shallots and gar