Pasta al Limone (Italian Lemon and Cheese)

Sorrento and the towns along the Amalfi Coast spill out into the Bay of Naples in a riot of colour. This slice of Campania, in southern Italy, famous for its beaches, profusion of flowers, staggering cliffs and treacherously coastal roads, is drop-dead gorgeous. The food is a true reflection of the region, fresh and zesty ~ think meaty tomatoes, sparkling seafood, tangy buffalo mozzarella and the creamiest gelato. And lemons. Lots of lemons. Sorrento's aromatic and sweet lemons are known the world over. They are large, with a medium-thick bumpy rind and pulp with a balanced sugar content that verges on sweet. They are the lemons that first brought the world Limoncello. They are also the star ingredient in this classic creamy pasta dish. There are plenty of variations of this recipe; some contain wine, others lots of butter; some use cream. You can add herbs to your liking or a grinding of black pepper. If you are not in Italy, you may not have access to Sorrento lemons. You can still make a delicious dish of Spaghetti al Limone. When buying lemons, choose organic lemons that have not been treated with pesticides. Look for those with rough, rather than smooth, skins, as they contain more of the essential oil that give lemons their bright and zesty aroma.

Pasta:
1 lb long pasta (450 g)
3 Tbsp. sea salt

Sauce:
5 Tbsp. unsalted butter (70 g)
1 lemon, finely grated zest
1 lemon, freshly squeezed
1 medium clove garlic, minced
1 oz Parmigiano-Reggiano cheese, grated (30 g)
sea salt
black pepper, freshly ground

To Serve:
1 lemon, finely grated zest
1 lemon, freshly squeezed
Parmigiano-Reggiano cheese, grated

In a large skillet, melt butter over medium heat until foaming. Lower heat to low, add lemon zest and garlic. Cook, stirring, until fragrant, about 1-2 minutes.

Meanwhile, in a medium pot of boiling salted water, cook pasta until just shy of al dente. Reserve about 1 cup (240 mL) of the starchy pasta water, then drain pasta.

Add pasta to butter mixture, along with ½ cup (120 mL) reserved pasta water. Increase heat to medium-high. Cook, stirring and tossing to coat, until pasta is glazed in a satiny, emulsified sauce.

Add grated cheese and toss, stirring rapidly until sauce thickens; if it becomes too tight and dry at any time, add more pasta-cooking water to loosen it sufficiently. Add lemon juice to taste, starting with 1 Tbsp. (15 mL), then adding more until desired tartness is reached. Season with salt and pepper.

Serve pasta right away, topping each serving with additional grated lemon zest, juice and cheese.

Makes 4 servings.