Staff Shared Recipe

Staff Shared Recipes

Lemon Spaghetti

Shared by Brenda Anderson, Program Coordinator, Dean’s Office

Ingredients:

• Heavily salted water for pasta • 1 small chopped shallot • 2 cloves chopped garlic • Small pinch of Red pepper flakes • 3/4 cup heavy cream • 6-7 tablespoons cold butter • 11/4 cup shaved pecorino or Parmesan cheese • Solid handful roughly chopped parsley • Salt and pepper to taste • 2 Lemons

Instructions

Boil salted water. Very lightly sauté chopped shallots, garlic, red pepper flakes, and two tablespoons extra virgin olive oil. Add heavy cream and zest of one and a half lemons and put on medium heat. Add 6-7 tablespoons cold butter- one at a time, and whisk to emulsify before adding another tablespoon of butter. Turn down to very low heat just to keep warm. Add pasta to water for about eight minutes to al dente, don’t drain pasta, save the water to thin sauce later. Use tongs to put pasta into saucepan. Add an additional 3/4 cup pasta water. Slowly add pecorino cheese little by little and stir constantly. Add juice from 1-2 zested lemons, fresh ground black pepper and salt to taste. add handful of chopped parsley and toss. Garnish with lemon zest and more cheese!

* shred a roasted chicken, asparagus, or a seafood pairs well with this pasta!