Spaghetti al Limone

Super simple and satisfying Cook's Illustrated recipe.

If you want a tangy, slightly creamy dinner in 15 minutes this is it:

table salt
1 pound spaghetti
1/4 cup extra virgin olive oil
1 medium shallot, minced
1/4 heavy cream
2 teaspoons finely grated lemon zest
1/4 cup juice (approximately three lemons)*
1 ounce Parmesan cheese (we sub Pecorino)
freshly ground black pepper
2 tablespoons fresh shredded basil leaves

* My very important side note here is that if you are not going to use real lemons don't even attempt to make this. It's crucial for taste. Also, this recipe is best in winter time when you can get lemons in season.

Boil pasta with one t salt. Cook until al dente. Set aside. Reserve 1 and 3/4 cups pasta water. Set pasta aside.

Heat 1 t of oil in Dutch oven over medium heat. Add shallot and 1/2 teaspoons salt. Cook until shallot is softened. Whisk in 1 and 1/2 cups reserved pasta water and cream into pot. Bring to a simmer and cook two minutes. Remove from heat, stir in pasta until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese and 1/2 teaspoon pepper.

Cover and let stand 2 minutes, stirring periodically. Add additional reserved pasta water if needed to adjust consistency (you don't want it to be too dry). Stir in basil and add salt and pepper to taste. Sprinkle with some additional freshly shredded cheese.

And...voila! The easiest, nummiest dinner you ever did put in your belly.