Pasta al Limone

Image courtesy of Kate Phelan.

There’s a high chance it is overcast in London today, but Kate Phelan’s lemony pasta of choice is inspired by a sunnier climate. While the acclaimed editor and stylist has spent years lending her eye to British fashion, her recipe for pasta al limone takes her away from the U.K. This Southern Italian dish “is all about simplicity: a few ingredients put together with care,” Phelan shares. “It reminds me of summer holidays and rainy days in London dreaming of sun.”

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Ingredients

• 1.7 ounces spaghetti or bucatini 
• 2 lemons (juiced and zested) 
• Olive oil
• 1 stick of unsalted butter
• Parmesan cheese, finely grated 
• Basil leaves for garnishing

Instructions

1. Put the pasta on to boil in salted water.
2. Warm the olive oil and lemon zest in a saucepan. 
3. Add black pepper and sea salt to taste. 
4. When the pasta is nearly ready, take a small glass of the pasta water and let it cool a little.
5. Then add a splash of the pasta water to the oil and lemon zest and slowly swirl around the pan to combine.
6. Add some of the grated cheese and slowly swirl the pan to gently mix the oil, lemon zest, and cheese with the pasta water: Make sure not to flood the pan. 
7. Remove the pasta from the water using tongs.
8. Place straight into the saucepan and keep swirling slowly, adding a splash of pasta water if the sauce is too dry. Slowly add more cheese, a sprinkle at a time. 
9. Keep adding cheese and another splash of pasta water to keep loose. Don't put too much pasta water in at once.
10. Serve into warm plates with more grated parmesan, black pepper and a few basil leaves.