Spaghetti with Shiitakes and Lemon
By America's Test KitchenPublished on June 24, 2013
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
1 pound spaghetti Salt and pepper 5 tablespoons extra-virgin olive oil, plus extra for drizzling12 ounces shiitake mushrooms, stemmed and sliced thin1 shallot, minced¼ cup heavy cream 1 ounce Parmesan cheese, grated (½ cup), plus extra for sprinkling2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)2 tablespoons thinly sliced fresh basil
Before You Begin
You can use cremini mushrooms in place of the shiitakes.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add spaghetti and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1¾ cups cooking water, then drain spaghetti and set aside.
- Heat 2 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add mushrooms, shallot, and ½ teaspoon salt and cook until lightly browned, about 7 minutes. Add 1½ cups reserved cooking water and cream and bring to boil. Reduce heat to medium-low and simmer for 2 minutes. Remove from heat and stir in spaghetti, Parmesan, lemon zest and juice, ½ teaspoon pepper, and remaining 3 tablespoons oil. Cover and let stand for 2 minutes, tossing halfway through.
- Add remaining ¼ cup cooking water as needed to adjust consistency. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with extra Parmesan.
Time
30 minutesYield
Serves 4 to 6Ingredients
1 pound spaghetti
Salt and pepper
5 tablespoons extra-virgin olive oil, plus extra for drizzling
12 ounces shiitake mushrooms, stemmed and sliced thin
1 shallot, minced
¼ cup heavy cream
1 ounce Parmesan cheese, grated (½ cup), plus extra for sprinkling
2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
2 tablespoons thinly sliced fresh basil
Ingredients
1 pound spaghetti
Salt and pepper
5 tablespoons extra-virgin olive oil, plus extra for drizzling
12 ounces shiitake mushrooms, stemmed and sliced thin
1 shallot, minced
¼ cup heavy cream
1 ounce Parmesan cheese, grated (½ cup), plus extra for sprinkling
2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
2 tablespoons thinly sliced fresh basil
Ingredients
1 pound spaghetti
Salt and pepper
5 tablespoons extra-virgin olive oil, plus extra for drizzling
12 ounces shiitake mushrooms, stemmed and sliced thin
1 shallot, minced
¼ cup heavy cream
1 ounce Parmesan cheese, grated (½ cup), plus extra for sprinkling
2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
2 tablespoons thinly sliced fresh basil
Why This Recipe Works
Letting the dish sit briefly before serving allows the flavors to meld and the sauce to thicken.
Before You Begin
You can use cremini mushrooms in place of the shiitakes.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add spaghetti and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1¾ cups cooking water, then drain spaghetti and set aside.
- Heat 2 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add mushrooms, shallot, and ½ teaspoon salt and cook until lightly browned, about 7 minutes. Add 1½ cups reserved cooking water and cream and bring to boil. Reduce heat to medium-low and simmer for 2 minutes. Remove from heat and stir in spaghetti, Parmesan, lemon zest and juice, ½ teaspoon pepper, and remaining 3 tablespoons oil. Cover and let stand for 2 minutes, tossing halfway through.
- Add remaining ¼ cup cooking water as needed to adjust consistency. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with extra Parmesan.
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