Spaghetti is such a versatile pasta. It makes for a great pasta salad, or a pasta side or a pasta main dish. It’s all up to you, and how you like your pasta served. Spaghetti pasta as a side can be as simple as warm noodles kissed with a little butter and garlic or as elaborate as a red wine cream sauce spaghetti.
This time around, I’m serving the Three-Cheese Lemon Spaghetti as a nice side to my Lemon Parsley Chicken. The chicken dish is awesome, kissed with garlic. I needed a pasta side that was equally delicious.
On the other hand, this pasta could also be served as the main event for a meatless Friday with a nice toss salad and a glass of wine.
Have I mentioned I am a big, big fan of pasta anything. As a young girl, I liked eating pasta with just some butter. Pasta is good. Very good.
Three-Cheese Lemon Spaghetti
1 lb. Spaghetti
2 tablespoons Olive Oil
2 tablespoons Butter
3 Garlic Cloves, grated
3 Lemons, sliced
Freshly ground Black Pepper
2 tablespoons Flour
1 1/2 cups Parmesan Cheese, grated
1 1/2 cups Gruyere Cheese, grated
1 1/2 cups Romano Cheese, grated
2 Egg Yolks, room temperature
1/4 cup Italian Parsley, plus more for garnish
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1 cup pasta water.
In a large sauté pan over low heat add 2 tablespoons olive oil and 2 tablespoons butter.
While the olive oil and butter heat together, grate garlic cloves and set aside. Thinly slice the lemons, remove seeds and set slices aside. When butter starts to bubble add garlic, lemons, 1 teaspoon salt, 1/2 teaspoon black pepper. Sauté until lemons are softened, about 2 minutes. Whisk in flour and cook for 1 minute. Add 1/2 cup pasta water and whisk until smooth. Add cheese and egg yolks in 2 to 3 additions while constantly whisking. If you desire more sauce stir in remaining pasta water.
Drain pasta and toss together with parsley and sauce. Serve immediately.