Pasta With Fried Lemons and Chile Flakes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4lemons
- 1pound linguine or spaghetti
- 4tablespoons extra-virgin olive oil, more for drizzling
- 1teaspoon kosher salt, more as needed
- Pinch of sugar
- 3tablespoons unsalted butter
- ¾teaspoon chile flakes, more to taste
- ⅔cup Parmigiano-Reggiano cheese, more to taste
- Black pepper, as needed
- ½cup celery leaves, coarsely chopped (optional)
- ⅓cup parsley, coarsely chopped (optional)
- Flaky sea salt, for garnish
Nutritional analysis per serving (6 servings)
497 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 17 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
- Step 2
In the boiling water, add pasta and cook until just barely al dente. Drain, reserving ½ cup of the pasta cooking water.
- Step 3
Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
- Step 4
Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
- Step 5
Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.
Private Notes
Comments
I'm obsessed with this recipe. It's so "riffable": I'm daydreaming now about making it again with shallots and garlic fried along with the chile flakes, capers and Castelvetrano olives added at the end. Oil-packed tuna and arugula would also be awesome last-minute additions. The trick, I think, is to really be brave with the lemon. I let it get so caramelized I was worried it was burnt; it almost looked like a mushroom! And it tasted *perfect.*
This is relatively easy to make - I loved the lemon technique. It is not particularly substantial. It is a GREAT side dish for grilled scallops. I serve it in three layers - a light bed of arugula, with the pasta/fried lemons on top, and add three - four simple grilled scallops to the top of the pasta - this makes it better for hardier appetites.
When life gives you lemons - make this. If life hasn't given you lemons - get lemons and make this. In Step 5: Adding juice of 1/2 lemon first then drizzling remaining juice with olive oil on each portion I found adds an even fresher, less bitter yet still wonderfully fried lemony result. And for the love of all things, add the celery leaves & parsley! They are not as "optional" as some may claim.
This is a favorite recipe. It's so clever and delicious and has all the flavors I love (bitter, spicy, fatty, cheesy & fresh). I second the opinion of the commenter who notes that the parsley & celery leaves aren't all that optional. They add a much needed brightness & freshness to the pasta.
Use a chunky pasta rather than long, so the lemon bits can be scooped up in bites together with pasta. I nearly double the lemon & let it get dark brown. If you can use Meyer lemons, the recipe is better/safer for your teeth & you don't need to add sugar. If you want greater protein content, add seared pignole, which will raise the sugar content slightly when caramelized. Very good with Romano &/or Ricotta Salata, too. And YES to the arugula. Always--wild/home-grown if possible.
Family loved it. Had notes. Use more pasta water 'cause sauce is nice. (And I used more than recipe). Make lemons smaller/thinner and easier to eat. Full disclosure. I only used 2 (we are a bit bearish on lemon). Used Lovage instead of celery leaves & only a scant amount of parsley. But added lots of basil. (Reflected garden situation). Very adaptable and nice.
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