Spaghettini all'acqua di limone e provolone
Thin spaghetti cooked in lemon water and enriched with provolone cheese
Ingredients
- 200-300 g (6-7 oz) spaghettini (or other long pasta, see Notes)
- 2-3 lemons
- 100 g (3-1/2 oz) mild provolone cheese, grated
- 500-750 ml (2-3 cups) water
- salt
- olive oil
- grated lemon zest optional
Instructions
- The night before you want to cook, peel off the zest of the lemons into a bowl, taking care to avoid the bitter white pith beneath. Pour over hot but not boiling water and let infuse overnight. The water should turn a bright yellow and take on a distinct but subtle lemon flavor. Discard the zest.
- In a skillet wide enough so the pasta can sit flat on its bottom, pour in about half the lemon-infused water. Salt very lightly and bring to a gentle boil. Heat the rest of the lemon water to just below a simmer in a separate pot.
- Add the pasta to the skillet in a single layer, drizzle with just a few drops of olive oil, and let it cook at a lively simmer. (If the lemon water doesn't cover the pasta, add more.) From time to time, shake the skillet in a circular fashion to move the pasta around without stirring.
- After 2 or 3 minutes, as the spaghetti begins to soften and bend, start to stir gingerly. Continue stirring and as the lemon water evaporates add more, one ladleful at a time, until the pasta is al dente. (If you run out of lemon water, add plain hot water.)
- When the pasta is done, there should be a bit (but not too much) water in the skillet. Add more if needed.
- Lower the flame as much as possible, then add the provolone and a drizzle of olive oil, along with the grated lemon zest and mint if using, stirring gingerly until the cheese has melted into a creamy sauce. Taste and adjust for seasoning if needed.
- Serve right away, while the pasta is still hot and creamy.