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Spaghetti with creamy lemon sauce

Ahhh lemons, how I love them in almost anything.  You would not think of a sauce for pasta that really is just all about the lemons but this recipe from Skye McAlpine’s cookbook, A Table for Friends, is delicate, sophisticated and delicious.

This is a very simple sauce that truly is all about the lemon flavor.  You can add a little Parmesan cheese but do not overpower.  The original recipe does not have any cheese.

Pasta is not an easy dish to serve for a large group since it needs to be served right from the stove top.  You can do some of this sauce in advance and heat up slowly while cooking the pasta.  I like to bring the large saute pan right to the table for this one- a little dramatic but most of all just practical.  You want to keep the pasta nice and hot!

Spaghetti with creamy lemon sauce

Ahhh lemons, how I love them in almost anything.  You would not think of a sauce for pasta that really is just all about the lemons but this recipe from Skye McAlpine’s cookbook, A Table for Friends, is delicate, sophisticated and delicious.

This is a very simple sauce that truly is all about the lemon flavor.  You can add a little Parmesan cheese but do not overpower.  The original recipe does not have any cheese.

Pasta is not an easy dish to serve for a large group since it needs to be served right from the stove top.  You can do some of this sauce in advance and heat up slowly while cooking the pasta.  I like to bring the large saute pan right to the table for this one- a little dramatic but most of all just practical.  You want to keep the pasta nice and hot!

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Ingredients

Recipe serves: 4 main course
400 grams or just shy of one box thick spaghetti, known as spaghettoni
2 lemons, zested and juiced
1 lemon, sliced in wheels
4 tablespoons olive oil
3/4 cup heavy cream plus 2 tablespoons (220 ml)
2 tablespoons butter
1 egg yolk
5-6 twigs of fresh thyme
salt and ground pepper, to season
salt for cooking water
garnish
grated Parmesan cheese
ground pepper
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thoughts&stories

 

Italians estimate about 100 grams, about 4 ounces per person – 1 pound box serves 4 people, 500 gram bag serves about 4 people.  But if serving  as a starter, you may want the portion size to be slightly smaller.  I often measure out the pasta (since shapes differ) onto the plate that will be used to “guess-timate” the right amount.  You also need to consider the heartiness of the sauce and determine if more or less should be served – lighter the sauce = more, heavier a little less.

 

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Spaghetti with creamy lemon sauce
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  • time
    20 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 400 grams or just shy of one box thick spaghetti, known as spaghettoni
  • 2 lemons, zested and juiced
  • 1 lemon, sliced in wheels
  • 4 tablespoons olive oil
  • 3/4 cup heavy cream plus 2 tablespoons (220 ml)
  • 2 tablespoons butter
  • 1 egg yolk
  • 5-6 twigs of fresh thyme
  • salt and ground pepper, to season
  • salt for cooking water
  • garnish
  • grated Parmesan cheese
  • ground pepper

Directions

1
Done

Bring a large pot of water to a boil - 4 quarts (about 2 litres).

If making pasta later, boil water and then turn off heat and cover to keep warm. Then bring back to a boil- makes it much faster.
2
Done

When water has boiled, add a generous bit of salt - or a general rule is 1 heaping tablespoon for each pound of pasta. The water should be "slightly less salty than the sea."
3
Done

Add pasta to the water, stir and cook until al dente, about 7 minutes - but check after 6 minutes. It is always a good idea to check recommended cooking time on the package, though I always estimate a little less time to make sure pasta is not over cooked. Also the pasta will cook more in the sauce.
4
Done

A few minutes before the pasta is finished cooking, remove a mugful or cup of the pasta water. You can use this to loosen and bind the sauce to pasta.
5
Done

Add the lemon zest and olive oil to large a large sauté pan over medium heat. Gently fry the lemon zest until it becomes bright and golden in color but not brown. Add butter, melt and mix together.
6
Done

Pour in the cream and egg yolk and mix well. Lower heat and allow to cook for 10 minutes, mixing often with a wooden spoon.

If making in advance, end here and then gently reheat when ready to cook pasta.
7
Done

When pasta is done drain in colander.

8
Done

Add pasta to the lemon mixture, squeeze lemon juice into the sauce, add salt and pepper, toss well, TASTE and adjust. Add a few tablespoons of the reserved water to loosen sauce and help coat to the pasta, and more if necessary.
9
Done

Add the lemon slices, fresh thyme, and toss again. Add more of the pasta water to coat if required.
10
Done

Serve right from the sauté pan and portion at table. Or serve in a large warmed (you can just add a bit of hot water to bowl) serving bowl, or on individual plates. Sprinkle a bit of parmesan cheese (optional) and a grind of pepper before serving.

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