In the mid-70s, Sophia Loren published a recipe book for traditional Italian cuisine. Like modern celebrity housewives, publishing books about their culinary experiments, Lauren herself prepared dishes, and the photographer took pictures of how she does it. Today we decided to make lemon spaghetti – a dull cloudy day I want sunny cuisine from the Mediterranean shores!
Looking at young Sophia Loren, and even cooking something in the kitchen, is a pleasure.
When you start learning the Loren recipe, you will probably be surprised at how much lemon is in it. Do not be afraid, the taste will be spicy and light, the acid will not be intense! Lemon spaghetti Loren – a dish for a romantic dinner. Not heavy, fresh and perfect with a glass of white wine.
So here we go.
- 250 g spaghetti
- 2 tablespoons butter
- 2 garlic cloves, coarsely chopped
- Zest of 1 lemon
- ½ cup fat cream
- Grated Parmesan, 2 tablespoons
- 1/4 teaspoon grated nutmeg
- Fresh basil – 4 branches
- Sea salt and freshly ground pepper – to taste
In a large saucepan in highly salted water (remember: the water should be salty, as in the Mediterranean!) Cook pasta al dente.
While it is boiling, melt the butter in another large saucepan. Add chopped garlic and sauté until golden brown. Then grate the zest of lemon and add to the garlic. Next send and nutmeg, then cream. Let the cream boil. Add salt and pepper to taste. Now turn off the fire.
When the paste is cooked, drain the water, but leave a little (half a glass) – maybe the liquid will come in handy later on for the sauce.
Transfer the pasta to the saucepan and mix. Now, if the paste looks a little dry, pour a little liquid from a stored glass. Lauren recommends this technique. Now you can add the chopped basil, put the pasta in the plates and serve, sprinkled with parmesan.