Spaghetti al Limone
 
Ingredients
  • 5 tablespoons butter, divided
  • 8 medium garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • ¾ cup dry white wine
  • 12 ounces spaghetti
  • Kosher salt and ground black pepper
  • ¾ cup finely chopped flat-leaf parsley
  • 2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice
  • 1 cup grilled salmon, flaked
  • ½ cup chopped bacon, cooked
  • Grated parmesan
Instructions
  1. In a 12" skillet over medium heat, melt 3 tablespoons of the butter.
  2. Add the garlic and cook, stirring constantly, until the garlic begins to turn golden, about 1 minute.
  3. Pour in the wine and cook until reduced to about ½ cup, about 3 minutes.
  4. Remove from the heat and set aside.
  5. In a large pot, bring 2 quarts of water to a boil.
  6. Stir in 1 tablespoon of salt and the pasta; cook until just shy of al dente.
  7. Reserve 2 cups of the cooking liquid, then drain and set aside pasta.
  8. Set the skillet with the garlic mixture over medium high heat and stir in the salmon and bacon.
  9. Stir in 1½ cups of the reserved pasta water and bring to a simmer.
  10. Add the drained pasta and toss.
  11. Cook, stirring until most of the liquid has been absorbed. 2-3 minutes.
  12. Off heat, stir in the remaining 2 tablespoons of butter, 1 teaspoon black pepper, lemon juice and zest and the parsley.
  13. Taste and season with salt and, if needed, adjust the consistency by adding additional pasta water a few tablespoons at a time.
  14. Transfer to a serving bowl and serve with grated parmesan.
Recipe by at https://www.theorangebee.com/spaghetti-al-limone/