Cheesy lemon spaghetti
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I spotted this dish while watching an episode of Dish Podcast. Angela Hartnett (a Michelin-star chef and Gordon Ramsay’s protégé) whipped it up and it looked so good I had to try it myself. Safe to say, it’s a keeper!
Ingredients
Method
Cook's Tip: Add a sprinkle or two of chilli flakes to give this dish a burst of heat. Angela Hartnett makes this recipe even cheesier when preparing it on the Dish podcast by adding lots more Parmigiano Reggiano.
Ingredients
- 180g spaghetti
- 40g unsalted butter
- 1 large clove garlic, finely chopped
- 1 lemon, zest of all and juice of 1/2
- 30g Essential Parmigiano Reggiano, grated
- 2 tbsp chopped flat leaf parsley
Method
- Bring a large pan of salted water to the boil. Add the spaghetti and cook for 1 minute less than pack instructions.
- About 4 minutes before the spaghetti is ready, melt the butter in a large frying pan over a medium heat. When foaming, add the garlic, ½ the lemon zest and a pinch of salt. Fry, stirring, for 2-3 minutes until the garlic is just golden.
- Drain the spaghetti and add to the frying pan with the lemon juice and most of the Parmigiano Reggiano. Toss together to emulsify the sauce, then add the chopped parsley. Serve with a few grindings of black pepper, the remaining lemon zest and the remaining Parmigiano Reggiano sprinkled over.
Cook's Tip: Add a sprinkle or two of chilli flakes to give this dish a burst of heat. Angela Hartnett makes this recipe even cheesier when preparing it on the Dish podcast by adding lots more Parmigiano Reggiano.
Athena’s Tip: I added a bit of crispy bacon to mine (my mum’s a big fan of her protein) and it turned out delish!
