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Spaghetti al limone

JABDDD Feb 8, 2007 07:12 AM

Has anyone made this recipe from the NYT section last week? Wondering what your thoughts/experiences have been?

  1. m
    miranda Feb 8, 2007 07:13 AM

    I did make this recipe...and topped it with grilled scallops...excellent....Miranda

    1. m
      Mill City Modern Feb 8, 2007 07:32 AM

      I made it earlier this week. It was good, although the recipe is a little fussy for my taste. Very good, bright, lemony flavor.

      1. a
        ali patts Feb 8, 2007 09:07 AM

        Any recipe details? I'm always looking for interesting recipes!

        1. b
          bogie Feb 8, 2007 08:42 PM

          I didn't see this recipe, but I will tell you that I make a lemon cream sauce with linguine that I serve with fresh grilled fish. If you jack up your sauce with Limoncello liqueur, you won't believe how tasty it will be.

          1 Reply
          1. re: bogie
            funmarysf Feb 9, 2007 04:15 PM

            That sounds divine... can you share the recipe??

          2. m
            miranda Feb 9, 2007 07:05 AM

            I made the NYT..recipe Pasta withWild Boar Sauce and Kale...except I sustituted the Boar with Organic Spicey Italian Sausage....everything else I kept the same....it was amazing my husband and I loved it...we even have enough left for tonight...can't wait...with crusty bread and good red wine....Miranda

            1. c
              christy319 Feb 9, 2007 02:27 PM

              I usually love very simple pastas with just lemon, cream and/or butter, but this recipe was so bland and heavy. The lemon really got lost in all the cream.

              3 Replies
              1. re: christy319
                Fleur Feb 9, 2007 03:44 PM

                I only used the lesser amount of cream...3/4 cup for 6 portions. Salt, pepper, and a grating of Nutmeg, give this dish flavor. If you use top quality Parmigiano Romano .

                Sometimes I think we are so used to overly spiced food, that subtler tastes get lost.

                1. re: Fleur
                  christy319 Feb 16, 2007 02:26 PM

                  Ehhh...that's not the case here-I usually love this "subtle" kind of stuff. Pasta with butter and parm (yes, the real thing) is a staple of when I don't want to cook (melting butter and boiling pasta water isn't cooking, in my book). Plain old pasta with butter and parm, though, has more flavor that this. The cream really dumbed the flavor down (I used a cup) and there wasn't enough lemon. I compared it to a Mario Batali lemon-butter pasta recipe I've made before and liked-he used 3 lemons for 1 lb. pasta.

                  1. re: christy319
                    Fleur Feb 18, 2007 03:00 PM

                    Thanks for the tip.Could you please post Mario's recipe? I have always adored his cooking.

              2. c
                Cerise 37 Feb 17, 2007 11:26 AM

                How about this one from "Italian Country Cooking" by Susanna Gelmetti

                Penne con Ricotta, Limone e Basilico

                1 cup ricotta cheese
                Thinly pared zest of 1 lemon, finely chopped
                Salt and freshly ground black pepper
                a generous amount of fresh basil leaves, roughly torn
                14 oz penne or any short dried pasta
                1/2 cup freshly grated Parmigiano Reggiano
                Extra virgin olive oil for drizzling

                In a large bowl beat the ricotta with ther lemon zest using a balloon whisk, adding salt, pepper and the basil. Cook the pasta in plenty of lightly salted boiling water. Add a ladle of water from the pasta to the ricotta mixture to moisten it a little and then place the bowl over the pasta pan for a few minutes to soften the mixture. When the pasta is al dente drain it and mix with the ricotta. Sprinkle with the Parmesan and drizzle with a little olive oil.

                Serves 4

                I sometimes serve this as a side with chicken or whatever and sometimes as a main with a salad.



                1. f
                  FAL Feb 18, 2007 04:35 AM

                  Lemon cream Sauce
                  12 tbls sweet butter
                  2 cups heavy cream
                  grated peel of 2 large lemons
                  Salt and white pepper
                  1 cup grated Parmigiano
                  Pinich of Nutmeg
                  Melt butter add cream , lemon peels, S/p to taste and nutmeg. Mix will and reduce sauce Add pasta of your choice the add grated chesse. Serve

                  2 Replies
                  1. re: FAL
                    Fleur Feb 18, 2007 03:01 PM

                    How many does this recipe serve? How much Pasta will it dress?

                    1. re: Fleur
                      FAL Feb 18, 2007 05:06 PM

                      1 pound . 4 for a main course . 6 as an app

                  2. Abacus Feb 18, 2007 03:04 PM

                    These recipes look soooo good! I think I'll try the Penne con Ricotta, Limone e Basilico this week!

                    1. AppleSister Feb 18, 2007 07:20 PM

                      Just wanted to chime in and say that I used the NY Times recipe for a girls' night Valentine's Day dinner this week, but with having scallops searing on the stove and watching the tarte tatin in the oven, I forgot to add more cream after the initial 1/4 cup. And it was delicious! I only cooked 3/4 lb. of pasta, but in any case, I think you can play around with the proportions a lot to your taste.

                      1 Reply
                      1. re: AppleSister
                        kmetzaholic Aug 25, 2011 03:42 PM

                        I realize this is an O L D post, but I happened to flip through the Jan/Feb issue of Cooks Illustrated today and a succinct recipe for this dish was provided. After the usual trials and errors, as is CI's wont, the recipe uses a small shallot, minced & cooked in oil, then reserved pasta water is added. The recipe calls for a 1:1 mix of oil and cream as ideal.

                        Allowing the sauce and pasta mix sit for several minutes, covered, lets the sauce thicken and the pasta to absorb more of the flavors.

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