Ingredients
Lemon and pasta
- 1 medium lemon wash, halve and remove visible seeds before freezing; use 30 g of fine frozen gratings and keep the rest for another meal
- 12 oz dry spaghetti 340 g
- 3 tbsp unsalted butter 42 g, cut into small pieces
- 2 oz Parmesan cheese 57 g, freshly and very finely grated from a wedge
- 1 tsp fine salt for the cooking water
- 0.25 tsp black pepper finely ground
- 3 L water for cooking the pasta; reserve 1 cup (240 ml) before draining
Equipment
- Freezer-safe covered container
- Chef’s knife and cutting board
- Fine grater for lemon and Parmesan
- kitchen scale to weigh 30 g frozen lemon gratings
- Large pasta pot and colander
- Wide heatproof mixing bowl
- Tongs
- Measuring cup and spoons
Instructions
Freeze, cook and toss
- Wash the lemon under running water and dry it with a clean towel. Halve it, remove visible seeds and place the halves in a covered freezer-safe container. Freeze until solid, allowing about 12 hours or overnight.
- The next day, place a wide heatproof mixing bowl on a kitchen scale and tare it. Finely grate 30 g of frozen lemon, including zest, flesh and a little pith, into the bowl. Avoid seeds and stop while the remaining lemon is still large enough to hold safely; reseal the unused fruit in the freezer. Add the butter pieces to the bowl.
- Bring 3 liters water and the fine salt to a boil in a large pot. Add the spaghetti and cook according to the package until al dente. Reserve 1 cup (240 ml) cooking water, then drain.
- Immediately add the hot spaghetti and 1/4 cup (60 ml) reserved water to the lemon and butter. Toss with tongs until the butter melts and the strands are coated.
- Keep the bowl away from direct heat. Add the Parmesan a little at a time, tossing after each addition, then add the black pepper. Loosen with more warm cooking water, 1 tablespoon at a time, until the coating is glossy and the strands move easily.
- Divide into 4 portions and serve immediately. The pasta will absorb more sauce as it stands, so keep the remaining cooking water nearby until all portions are served.
Nutrition
Calories: 450kcal
Notes
Plan ahead for the overnight freeze; the 25 minutes of active preparation and cooking begins with already frozen lemon. The estimated total includes 12 hours freezing, but actual freezing time varies. A thick-skinned lemon can bring more bitter pith: use the measured 30 g of fine gratings, rather than the whole fruit. Contains wheat and milk. Choose vegetarian-rennet Parmesan if required.
Refrigerate leftovers in shallow covered containers within 2 hours (1 hour above 90°F / 32°C), use within 3–4 days and reheat to 165°F / 74°C.
Calories are an ingredient-based estimate per one-quarter of the recipe, using the measured pasta, butter, Parmesan, lemon and pepper with USDA standard-reference values. The estimate excludes side dishes; brands and the proportion of peel to flesh in the lemon gratings can change it.