Spaghetti with Lemon and Olive Oil (al Limone)

Name: Spaghetti with Lemon and Olive Oil (al Limone)
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: , Table salt; 1 pound, spaghetti; 1/4 cup, extra virgin olive oil, plus more for serving; 1 medium, shallot, minced (about 3 tablespoons); 1/4 cup, heavy cream; 2 teaspoons, finely grated zest and 1/4 cup juice from 3 lemons; 1 ounce, finely grated Parmesan cheese (about 1/2 cup), plus more for serving; , Ground black pepper; 2 tablespoons, shredded fresh basil leaves

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Weeknight

Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV

Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit Italian classic—unless you provide it with the perfect costars.

SERVES 4 to 6

TIME 55 minutes

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