spaghetti with lemon

It's been a crazy weekend. First the U.S. draw Slovenia 3 to 2. Then this bear shows up at our picnic table (super polite, but still). Then, we headed to Catalina Island to meet up with my family. Point being, time has been scarce, and so are the words in this post.

From John Pawson and Annie Bell's Living and Eating:

our version:

This meal could solve the world's problems?

Pawson and Bell write: "Deceptive in the innocence of its appearance, this is clean, sharp, and richly flavored with lemon and Parmesan. The cry is for a crisp green salad to follow." And how. I recommend arugula with a simple dressing of freshly-squeezed lemon juice, fresh lemon zest, olive oil, salt and pepper.

RECIPE:
serves 4

3/4 pound dried spaghetti
5 tablespoons white wine
finely grated zest of 3 lemons
3/4 cup heavy cream
juice of 1/2 lemon
3/12 ounces Grueyere or Emmental cheese, grated (1 cup)
sea salt
black pepper
Parmesan cheese, to serve

Bring a large pan of salted water to boil, add the spaghetti and stir to separate the strands. Cook until just tender. In the meantime, put the wine and lemon zest in a small saucepan, bring to boil and reduce by half.

Once the spaghetti is just tender, drain it into a colander, but not too thoroughly, then return it to the saucepan. Toss with the reduced wine mixture, the heavy cream, lemon juice and grated Gruyere or Emmental. Season liberally and cook over a high heat for a minute or two until the sauce thickens enough to coat the pasta. Serve right away, scattered with freshly grated Parmesan.