Spaghetti with lemon water and Provolone

Spaghetti with lemon water and Provolone

serves 2-3

Each brand of pasta absorbs water and releases starch differently. So timing and water quantities will vary. Practice makes perfect.

Note: The lemon water needs to be prepared a day in advance. If your lemons aren’t as flavorful as Peppe’s you might want to chop a small strip of zest into the pasta.

2 organic lemons, carefully washed

600 ml water

180 gr spaghetti

50 gr Provolone, grated (Peppe uses fresh Provolone del Monaco from his area)

Extra virgin olive oil

Salt and pepper

Peel the lemons, add to the water and macerate overnight.

Eliminate the lemon zest from the water and pour into a wide skillet. Bring a large pot of water to a boil and lightly salt. Bring the water in the skillet to a slow boil. Add the spaghetti with a bit of fresh lemon zest to the large pot of water and cook for 3 or 4 minutes or until the spaghetti bends easily.

Remove spaghetti (keep this water simmering because you’ll need it) and transfer to the skillet of lemon water, add a drizzle of extra virgin and cook, shaking the pan, stirring gently. When water is mostly evaporated add more as needed from the pasta pot. The starchy water will form a silky sauce.

When the spaghetti is al dente stir in the cheese, remove from heat, add another drizzle of extra virgin, pepper and serve. Peppe twirls the pasta on tweezer-tongs (I use a fork) in a ladle for a beautiful presentation.

Video courtesy of Di Martino