Preserved Lemon Garlic Parmesan Pasta

This bright, tangy Preserved Lemon Garlic Parmesan Pasta features the bold flavour of preserved lemons, using both the rind and pulp for extra depth. The citrus is balanced with classic spaghetti pairings like Parmesan, cream, and garlic, creating a rich yet refreshing dish. It works well with a variety of pasta types, including gluten-free options. If preserved lemons aren’t available, finely chopped fresh lemons can be used as a substitute with great results.

Ingredients 

• 1 pound spaghetti
• 3-4 tablespoons chopped preserved lemon (or regular lemon)
• 3-4 tablespoons olive oil
• 2 tablespoons minced garlic
• 1/2 teaspoon chilli flakes
• 1/4 cup heavy cream
• 1/2 cup chopped parsley
• 1 cup finely grated parmigiana reggiano cheese

Method

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente, reserving 1 cup of pasta water just before draining. In the same pot heat the oil over medium-low heat. Add the garlic and chili flakes and cook, stirring, until fragrant, 1 minute.
3. Add the preserved lemon and caramelize for 2 minutes. Add the cream and 1/2 cup of the pasta water, raise the heat to medium-high and bring to a bubble; let sauce thicken 2 minutes.
4. Add the pasta and cheese and warm through, adding more pasta water as needed to achieve the perfect slippery texture.
5. Divide among bowls and garnish with more cheese and parsley.

From: Adeena Sussman