Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for sauce
- Zester or grater for lemon zest
- Garlic press or mincer
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
2. While spaghetti is cooking, in a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Remove skillet from heat and add lemon juice and zest. Stir well.
4. Drain spaghetti and add to the skillet with the lemon sauce. Toss well to coat the spaghetti.
5. Add grated Pecorino Romano and Parmigiano-Reggiano cheese to the skillet and toss until cheese is melted and sauce is creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Temperature:
No specific temperature required.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 690
Fat: 41g
Saturated Fat: 11g
Cholesterol: 44mg
Sodium: 600mg
Carbohydrates: 59g
Fiber: 3g
Sugar: 3g
Protein: 22g
Substitutions for ingredients:
- Spaghetti can be substituted with any other pasta of your choice.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Parmigiano-Reggiano cheese can be substituted with any other hard cheese.
- Olive oil can be substituted with butter or any other oil of your choice.
Variations:
- Add cooked shrimp or chicken to the dish for added protein.
- Add red pepper flakes for a spicy kick.
- Add chopped sun-dried tomatoes for a burst of flavor.
Tips and tricks:
- Reserve some pasta water before draining to add to the sauce if it becomes too thick.
- Use freshly squeezed lemon juice for the best flavor.
- Use a microplane grater for the lemon zest for a fine texture.
- Grate the cheese finely for a smooth sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in a skillet over low heat, adding a splash of water or milk to loosen the sauce.
Presentation ideas:
Serve spaghetti al limone e cacio in a large pasta bowl, garnished with chopped parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with a side salad of mixed greens and a light vinaigrette.
- Serve with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to loosen it up.
- If the sauce is too thin, add more cheese to thicken it up.
Food safety advice:
- Make sure to cook the spaghetti to al dente to avoid overcooking.
- Store leftovers in an airtight container in the refrigerator.
Food history:
Spaghetti al limone e cacio is a classic Italian dish that originated in Rome. It is a simple and flavorful pasta dish that is popular all over Italy.
Flavor profiles:
This dish is tangy and creamy, with a burst of lemon flavor and a salty kick from the cheese.
Serving suggestions:
Serve spaghetti al limone e cacio as a main course for dinner or lunch.
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Region: Italian