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Spaghettini with Lemon
Nb persons: 4
| Kosher salt | |
| 1 pound | spaghettini |
| 4 ounces | best-quality butter, see Note below |
| 1 tablespoon | grated lemon zest |
| 2 tablespoons | fresh lemon juice |
| black pepper, freshly ground | |
| 1/3 cup | fresh Italian parsley, minced |
| 3 ounces (3/4 cup) | Parmigiano-Reggiano, freshly grated |
| Italian parsley sprigs | |
| Chunk of Parmigiano-Reggiano | |
| Balsamic vinegar, optional |
Bring a large pot of water to a boil over high heat, add 2 tablespoons kosher salt and add the pasta. Stir until the water returns to a boil.
Cook according to package directions, stirring now and then, until the pasta is just tender. Drain but do not rinse the cooked pasta. Meanwhile, melt the butter in a small saucepan. When the butter is melted, stir in the lemon zest, lemon juice and several turns of black pepper. Remove from the heat, taste and season with salt. Put the hot pasta in a warm serving bowl and pour the lemon butter over it. Toss quickly, add the cheese and the parsley and toss thoroughly, until the spaghettini is evenly coated. Serve immediately, with the chunk of cheese and a grater alongside.
Note: If you have it, use an Italian, French, English or Irish butter; you'll find these butters at local cheese shops and markets such as Oliver's. For a domestic butter, use Clover or Strauss. Do not, under any circumstances, use margarine instead of butter. Here, little shards of Parmigiano-Reggiano accent the evocative taste of spring asparagus. If you have true balsamic vinegar, this is a perfect way to use it. If you don't have it, just omit it, as there is no substitute.
Santa Rosa Press Democrat
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