Spaghetti al Limone

1. Prepare the Lemon

Begin by prepping your lemon: zest its skin and extract its juice with care.

2. Reduce the Wine

Then, in a nonreactive pan, pour in the white wine and simmer it down. This process, which should take about 10 minutes, concentrates the wine's flavor, providing a zesty foundation for your sauce.

3. Simmer the Sauce

Once the wine has reduced, stir in the heavy cream and let the mixture gently simmer. You'll notice the sauce start to thicken after about 5 minutes. This is your cue that you're on the right track to achieving a rich and flavorful base for the spaghetti.

4. Cook the Spaghetti

As your sauce simmers, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Do remember to reserve half a cup of the pasta water before draining. This starchy liquid is a secret weapon—it helps to marry the pasta and sauce later on.

5. Combine Pasta and Sauce

Now, while your spaghetti is piping hot, toss it back into the pot with the butter, the reduced wine and lemon mixture, and the reserved pasta water. Add the freshly squeezed lemon juice and a generous helping of Parmesan cheese. Stir it all together, and watch as the heat helps to bind everything into a silky, luxurious sauce that clings perfectly to the spaghetti.

6. Serve and Enjoy

Lastly, serve the spaghetti al limone hot, drizzled with a touch of extra virgin olive oil and seasoned to your liking with sea salt and freshly ground black pepper. The oil adds a final note of richness and the seasoning brings out the bright, fresh flavors of the dish. Enjoy the fruits of your labor, and savor each twirl of this lemony delight.