Spaghetti al limone is here to take your cacio e pepe’s place on the weeknight pasta shelf
. A final squeeze of lemon juice at the end “makes the fat...pop,” explained Molly, which, uh, is a good thing. It brightens up the supremely creamy sauce and the touch of acidity is what keeps you coming back for twirl after twirl. Don’t skimp on the salt to keep the balance in check.
Technique-wise, I talked to Molly about the line in the recipe about the cream sauce “tightening up,” which is a bad thing. Translation: When a cream sauce cools, it thickens and loses its sauciness . So you might end up using more starchy pasta water than usual to make up for that. Save two cups of pasta water to be sure!A note on noods: We tested with pappardelle, but found different brands were inconsistent, some thicker than others, shorter than others.
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