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SOPHIA LOREN’S LEMON PASTA

  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Serving
    1
  • View
    588

SOPHIA LOREN’S LEMON PASTA RECIPE:

  • spaghetti (9 ounces);
  • butter (2 tablespoons);
  • garlic (2 cloves);
  • lemon’s rind and zest;
  • dairy cream 20% fat (1/2 cup);
  • grated parmesan (2 tablespoons);
  • grated nutmeg (1/4 teaspoon);
  • fresh basil (3-4 sprigs);
  • salt and pepper according to your taste.

Cooking process:

  1. Boil the pasta in salt water until it is al-dente ready (about 6 minutes).
  2. Melt the butter in another saucepan, and fry the garlic until golden brown (after cutting the clove into slices).
  3. Add grated rind and lemon zest to garlic.
  4. Add nutmeg.
  5. Pour the dairy cream and wait for it to boil.
  6. Add salt and pepper. Turn off the fire!
  7. When you drain spaghetti, leave half a glass of the water – it can be useful.
  8. Mix spaghetti and the resulting lemon cream sauce. If the dish seems dry to you, add some water from the pasta.
  9. Sprinkle with parmesan and fresh basil.

CELEBRITIES EATING PASTA

Ingredients

PANTRY PASTA

    Directions

    Cook the dried pasta in gently boiling water for 9 minutes. Drain and set aside while you cook the garlic and create the sauce. Use the best olive oil you have. I sauteed the garlic in EEVO and then poured in about 2 TBS each of olive wood smoked olive oil and basil olive oil from Monterey Olive Oils. The red pepper flakes add heat; don't use too much!

    Step 1

    Heat some EEOV in a Dutch oven or large skillet over medium heat. Saute minced garlic.

    Step 2

    Add scallions. Sauté and stir.

    Step 3

    Add flavored olive oils if you choose to.

    Step 4

    Add some red paper flakes, and then lemon zest. Add some parsley. Save some to sprinkle over the dish at the end.

    Step 5

    Add some pasta water.

    Step 6

    Add the cooked pasta.

    Step 7

    Add cream to taste.

    Step 8

    Sprinkle in parmesan cheese. Stir well. Plate and then sprinkle herbs, cherry tomatoes, more cheese and parsley over the top.

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