25 minutes
A tangy and spicy pasta dish featuring caramelized lemons, chile flakes, and Parmigiano-Reggiano cheese.
to taste
Meyer Lemons, zested, juiced, sliced, blanched
each
Linguine, cooked
0 lb
tablespoons
pinches
tablespoons
Red Chile Flakes
teaspoons
Parmigiano Reggiano Cheese, grated
cups
to taste
Celery Leaves, fresh
cups
Flat Leaf Parsley, fresh
cups
Flaky Sea Salt
to taste
1. Prepare and Blanch Lemons
Grate the zest and juice the Meyer lemons. Thinly slice the lemons and blanch the slices for about 2 minutes. Set aside.
2. Cook Pasta
Cook the linguine in a large pot of boiling salted water until al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta cooking water before draining.
3. Caramelize Lemon Slices
In a skillet, heat 1 tablespoon of olive oil. Add the blanched lemon slices with a pinch of salt and sugar. Caramelize until golden, about 3 to 5 minutes.
4. Prepare Lemon Chile Oil
Melt the butter in the skillet and add the remaining olive oil, chile flakes, and lemon zest. Cook until fragrant.
5. Toss Pasta with Sauce
Add the cooked pasta to the skillet along with the reserved lemon juice, Parmigiano-Reggiano cheese, and a teaspoon of salt. Add the reserved pasta water and toss until the pasta is well coated.
6. Finish and Serve
Mix in the caramelized lemon pieces, celery leaves, and parsley leaves. Season with additional salt and black pepper. Serve with a drizzle of olive oil, extra Parmigiano-Reggiano, and a pinch of flaky sea salt.
Choose unwaxed, organic lemons for a more fragrant zest free of residues. Rinse, dry, and zest carefully to avoid the bitter pith.
Opt for high-quality, bronze-cut pasta and cook in well-salted water until just shy of al dente. Reserve pasta water for sauce adjustment.
Add fresh herbs like parsley or basil and a squeeze of fresh lemon juice before serving to enhance the dish's brightness.
Use extra-virgin olive oil and infuse it with lemon zest and chile flakes over low to medium heat, stirring consistently to release the flavors.
Add freshly grated Parmesan or Pecorino Romano off the heat to prevent clumping and create a creamy emulsion with the pasta water.
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