Spaghetti assassina meets pasta limone

Name: Spaghetti assassina meets pasta limone
Cook time: 30 min
Yield: 4-6
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 4 tbsp butter; 4 garlic cloves, finely chopped; zest of 2 large lemons; juice of 1 lemon; 500g spaghetti; 2½-3 cups vegetable or chicken stock (or water); 100g parmesan, finely grated using a Microplane, plus extra to serve; 4 tbsp cream; chilli flakes, to serve

Katrina Meynink

September 25, 2023

Pasta limone gets the assassina treatment.Katrina Meynink

easyTime:< 30 minsServes:4-6

This takes the cooking technique of spaghetti all’assassina (see recipe) and introduces it to pasta limone. The lemon and the pasta caramelise and take on some colour, transporting the concept of lemon pasta into an entirely different territory – one that is deeper, more intriguing and far more interesting to eat. Throw some chilli flakes and parmesan at it, and this is a superb meal.

Ingredients

4 tbsp olive oil
4 tbsp butter
4 garlic cloves, finely chopped
zest of 2 large lemons
juice of 1 lemon
500g spaghetti
2½-3 cups vegetable or chicken stock (or water)
100g parmesan, finely grated using a Microplane, plus extra to serve
4 tbsp cream
chilli flakes, to serve

Method

Step 1
Add the olive oil and butter to a frying pan over a low-medium heat. Once the pan is hot and the butter has melted, add the garlic and lemon zest, cooking briefly, until fragrant and the garlic is soft, about 1 minute. Add the lemon juice then add the spaghetti and cook, undisturbed, until the pasta takes on a little caramelisation.
Step 2
Add the stock a ladleful at a time and cook, trying not to disturb the pasta, for 10-12 minutes − you want the liquid to have reduced quite significantly and the pasta to be just al dente; any residual liquid will have thickened with the starches released from the pasta.
Step 3
Add the parmesan and cream, turning the pasta to coat. Most of the stock should have been absorbed, and the cheese and cream add a touch of luxury and richness to coat the pasta.
Step 4
Divide among bowls and top with an extra grating of parmesan and a pinch of chilli flakes. Serve piping hot.