Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Lemon
Sauce
Spaghetti
How it's done
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Lemon
Freeze the lemon for approx. 12 hrs.
Sauce
Place the butter, parmesan, salt and pepper in a bowl. Finely grate in the frozen lemon.
Spaghetti
Cook the spaghetti in boiling salted water until al dente. Set aside 200 ml of the cooking water, drain the spaghetti. Add the spaghetti and the reserved cooking water to the lemon, mix well until the ingredients come together as a sauce. Plate up the spaghetti.
| Note: | Depending on the lemon, the albedo (the white layer between the outer zest and the inner pulp) may be thicker or thinner. This may result in a slightly bitter note. However, the butter, parmesan and salt balance out the bitter note beautifully. |
|---|---|
| Tip: | Garnish the spaghetti with the basil. |
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