Spaghetti al Limone
- Apr 19, 2020
- 3 min read
I recently returned, March 9, from a fabulous trip to Italy. I was fortunate to depart as Italy went into strict lock down due to COVID 19. Or was I? There are days when it feels safer to be home but there are days when I wish I would have been “stuck” in Italy. Crazy right? Here is what I miss, cappuccino and croissant for breakfast, riding the metro, Aperol spritz cocktails for aperitivo, seeing ancient architecture daily, train travel, Italian wine enjoyed in a cafe while listening to American music (played everywhere), walking countless miles a day, pasta and of course there is more I miss.
Dining on Spaghetti al Limone really brought back memories of my recent trip. Eating fresh made pasta while in Italy spoiled me and I have declared that I will no longer buy dry pasta at the grocery store. So what is a girl to do? I could make the pasta myself or I could make a trip to my local Italian deli, Giacomo’s and pick up his fresh made pasta. I chose Giacomo’s!
The recipe for Spaghetti al Limone is super simple and versatile too. The basic version is delicious on it’s own with only the flavors of bright citrus and garlic coating the al dente pasta. For this recipe I added flakes of grilled salmon and chunks of bacon, because bacon makes everything delish – yes? Adding the fish and bacon heightens the heartiness of the dish. Be sure to cook your pasta to al dente regardless of what type of pasta you choose, fresh or dry. I imagine these are ingredients you may already have on hand making it a snap to prepare. Leave me a comment after you try Spaghetti al Limone and be sure to share any additions or changes you make. I’m seeing many meals of fresh pasta in my future and am hopeful for the day I can enjoy them in Italy again!
I’ll leave you with a few photos of pasta I enjoyed in Italy. Buon appetito!
Spaghetti al Limone
Ingredients
5 tablespoons butter, divided
8 medium garlic cloves, minced
1 teaspoon red pepper flakes
3/4 cup dry white wine
12 ounces spaghetti
Kosher salt and ground black pepper
3/4 cup finely chopped flat-leaf parsley
2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice
1 cup grilled salmon, flaked
1/2 cup chopped bacon, cooked
Grated parmesan
Instructions
In a 12″ skillet over medium heat, melt 3 tablespoons of the butter.
Add the garlic and cook, stirring constantly, until the garlic begins to turn golden, about 1 minute.
Pour in the wine and cook until reduced to about 1/2 cup, about 3 minutes.
Remove from the heat and set aside.
In a large pot, bring 2 quarts of water to a boil.
Stir in 1 tablespoon of salt and the pasta; cook until just shy of al dente.
Reserve 2 cups of the cooking liquid, then drain and set aside pasta.
Set the skillet with the garlic mixture over medium high heat and stir in the salmon and bacon.
Stir in 1 1/2 cups of the reserved pasta water and bring to a simmer.
Add the drained pasta and toss.
Cook, stirring until most of the liquid has been absorbed. 2-3 minutes.
Off heat, stir in the remaining 2 tablespoons of butter, 1 teaspoon black pepper, lemon juice and zest and the parsley.
Taste and season with salt and, if needed, adjust the consistency by adding additional pasta water a few tablespoons at a time.
Transfer to a serving bowl and serve with grated parmesan.
3.5.3251
Want to read more about Italy? Check out these posts:
Doors of Milan
Traveling in Italy During The Covid19 Outbreak
Venice The City Of Love
For a full selection of Italian meats, cheese, anti-pasta, salads and desserts visit Giacomo’s website or the brick and mortar location in Greensboro. Giacomo’s also sells a selection of fresh made pasta, bread, sausages and to go meals. I picked up some spaghetti, bucatini, fresh bread and a selection of marinated veggies to enjoy on another night as anti-pasti.
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