Lemon Spaghettini
This dish is perfect for warmer days or a light meal and is full of flavour. The use of lemon and breadcrumbs stems from the practical and economic considerations of years gone by. Lemons were used to preserve and brighten the flavours of food, while breadcrumbs, often made from stale bread, were a resourceful way to add bulk and texture. This combination appears in Mediterranean cooking and, for Italians, is fondly known as ‘cucina povera’ or peasant cooking.
Makes: 4 people as a main meal
Preparation: 30 minutes
INGREDIENTS
Breadcrumbs
2 tbs olive oil
2 garlic cloves, minced
Zest of 1 lemon
½ teaspoon chilli flakes, optional
3 tbs parsley, finely chopped
1 cup breadcrumbs (I like to use Krummies)
Pinch of salt
½ cup grated pecorino pepato or parmigiano reggiano
Cracked black pepper
Spaghettini
400g spaghettini (spaghetti is fine too)
4 tbs extra virgin olive oil
3 cloves of garlic, minced
Zest and juice of 2 medium lemons (keep zest and juice separated)
½ cup parsley, chopped finely
1 tsp chilli flakes, optional
1 cup reserved hot pasta water
½-1 cup finely grated pecorino pepato cheese or parmigiano reggiano
Cracked black pepper
Extra chopped parsley, for serving
METHOD
Preparation is key
This is a very quick dish to cook and assemble and you will need to work fast at some points in the cooking process.
Prepare all your ingredients in advance.
Have a large pot of salted boiling water on the stove ready to go.
For the breadcrumbs
Heat the oil in a medium frypan over a medium heat until just warm (not sizzling).
Add the garlic, lemon zest, chilli and parsley and cook until just beginning to become fragrant (and not burnt).
Add the breadcrumbs and mix very well to make sure the olive oil and fragrant condiments coat the breadcrumbs. Take your time to do this step.
Season with salt.
Continue to cook, adjusting the heat if need be, stirring constantly until the breadcrumbs become lightly golden (be careful not to burn them as this can happen quickly).
Spoon into a bowl and allow to cool before adding the cheese.
Stir through the grated pecorino and a good grind of black pepper.
Put aside.
For the spaghettini
Cook the spaghettini in boiling salted water until al dente.
At the point that the spaghettini is about 75% cooked, get a large frypan and pour in the olive oil and warm over a low heat.
Add the garlic, lemon zest, parsley and chilli flakes and cook gently without burning the garlic.
When the spaghettini is al dente, reserve 1 cup of pasta water and strain the pasta.
Then add the pasta to the sizzling frypan, along with the lemon juice, ¼ cup of the hot pasta water and stir very well with tongs until the dish emulsifies and creates a lovely sauce.
Take the pasta off the heat and gently stir in cheese and cracked pepper. (It is important to stir in the cheese off the heat as it may become ‘stringy’ which is not what we want at this stage).
Taste and check to see if you need more pasta water, or cheese, and add to suit your taste.
Place the spaghettini onto a serving plate, scatter ¾ of the breadcrumbs over the top, and toss very briefly to distribute.
To serve, drizzle over an extra glug of extra virgin olive oil, the remaining breadcrumbs and some freshly chopped parsley. Serve immediately.
