Spaghetti al Limone (with lemon and olive oil)

• 1 pound spaghetti
• 1/4 cup olive oil, extra-virgin
• 1 large shallots minced
• 1/4 teaspoon salt
• 1/4 cup heavy whipping cream
• 3 teaspoons lemon zest
• 1/4 cup juice fresh or imported Italian juice
• 1 ounce parmesan, parmigiano-reggiano cheese, grated
• 1 x black pepper fresh ground, to taste
• 2 tablespoons basil fresh chiffonade (cut into fine strips)

1. In a large pot, bring 1 gallon of water and 1 tablespoon of salt to the boil over high heat.
2. Add the pasta and cook until al dente (or to your preferred firmness), about 8 minutes.
3. Reserve 1 1/2 cups of the pasta water.
4. Drain the pasta in a colander and set aside.
5. Place the pot back on the stove and reduce heat to medium.
6. Add 1 tablespoon of the olive oil, allow to heat for 30 seconds then add the shallot and 1/4 teaspoon of salt.
7. Cook until the shallot is beginning to soften, about 2 minutes.
8. Whisk in the reserved pasta water (1 1/2 cups) and the heavy cream.
9. Bring to a simmer and cook for another two minutes to reduce slightly.
10. Remove from the heat and add the pasta, toss to coat.
11. Add in the remaining olive oil, lemon juice, lemon zest, Parmesan cheese and black pepper to taste.
12. Toss to coat and distribute the ingredients evenly throughout the pasta.
13. Cover and let stand for 2 minutes to allow the pasta to absorb the flavors.
14. Taste, adjust seasoning if needed.
15. Serve topped with basil and a drizzle of olive oil (if desired) and a bit of grated Parmesan cheese.

spaghetti, olive oil, shallots, salt, heavy whipping cream, lemon zest, italian juice, parmesan, black pepper, chiffonade

Taken from recipeland.com/recipe/v/spaghetti-al-limone-with-lemon--53118 (may not work)