Preserved Lemon Garlic Parmesan Pasta
This puckery pasta uses my favorite summer condiment: lemons I preserved over the winter. Use the rind and the insides for extra zestiness, and round it out with other spaghetti-friendly ingredients like Parm, heavy cream, and garlic. I made this with gluten free pasta and it worked perfectly! I promise if you give this one a chance, you may just find a new dish to add to your repertoire. If you don’t have preserved lemons, finely chop plain old lemons along with their insides; it works great.
Ingredients
1 pound spaghetti
3-4 tablespoons chopped preserved lemon (or regular lemon)
3-4 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon chilli flakes
1/4 cup heavy cream
1/2 cup chopped parsley
1 cup finely grated parmigiana reggiano cheese
Instructions
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente, reserving 1 cup of pasta water just before draining. In the same pot heat the oil over medium-low heat. Add the garlic and chili flakes and cook, stirring, until fragrant, 1 minute.
Add the preserved lemon and caramelize for 2 minutes. Add the cream and 1/2 cup of the pasta water, raise the heat to medium-high and bring to a bubble; let sauce thicken 2 minutes.
Add the pasta and cheese and warm through, adding more pasta water as needed to achieve the perfect slippery texture.
Divide among bowls and garnish with more cheese and parsley.