Spaghetti with Lemon and Olive Oil
- Ground black pepper 2 tablespoons shredded fresh basil leaves
- Table salt
- 1 pound spaghetti
- pound spaghetti
- 1/4 cup extra virgin olive oil , plus more for serving
- cup extra virgin olive oil , plus more for serving
- 1 medium shallot , minced (about 3 tablespoons)
- medium shallot , minced (about 3 tablespoons)
- 1/4 cup heavy cream
- cup heavy cream
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- Ground black pepper
- 2 tablespoons shredded fresh basil leaves
- tablespoons shredded fresh basil leaves
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (3 tablespoons)
- Shallot, medium (3 minced tablespoons)
- Shallot , minced (about 3 tablespoons), medium (1)
- Cooking & Baking
- Black pepper, Ground (2)
- Olive oil, extra virgin (1 1/4 cup)
- Table salt (1)
- Pasta & Grains
- Spaghetti (2 pound)
- Dairy
- 1 ounce finely grated parmesan cheese (1/2 cup)
- Heavy cream (1 1/4 cup)
- Ounce finely grated parmesan cheese (1/2 cup)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published February 8, 2011 (2 years ago).
71 people saved this recipe.
