Make this Spaghetti Recipe once and you'll be making it forever!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

Cut 3 slices of bacon into fairly large pieces.

Render the bacon in a pan over medium heat.

Bring 4 quarts of water to a boil in a Dutch oven.

Prep ingredients: juice and zest lemons, chop shallots, grate parmesan cheese, and chop basil.

Zest the lemons using a microplane, catching the zest on parchment paper.

Juice the lemons, removing any seeds, aiming for about 1/2 cup of juice.

Grate the parmesan cheese finely, avoiding large holes on the grater.

Chop 5-6 large basil leaves into ribbons for garnish.

Once the bacon is rendered, set it aside on a paper towel.

Add the boiling pasta to the pot and cook for about 10 minutes until al dente.

Reserve at least 1/2 cup of pasta water before draining the spaghetti.

In the pan with the bacon drippings, add olive oil to coat the bottom, about 1/4 cup.

Add the shallots to the pan and season with kosher salt, cooking until softened but not browned.

Add 1/4 cup of heavy cream to the pan and stir to combine.

Add the drained spaghetti to the pan, tossing to combine with the sauce.

Add lemon zest and half of the lemon juice to the spaghetti.

Toss in grated parmesan cheese and mix until combined, adding reserved pasta water as needed to emulsify the sauce.

Finish with additional lemon zest and basil for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens