The use of citrus fruits in pasta dishes has become increasingly popular throughout Italy and across the world. Oranges and lemons are reminiscent of summer and create a lighter coating for staples such as spaghetti, which is usually drowned in a thick sauce. Sorrento lemons have become a trademark of Italy, their refreshing essence being among the best to use in Michelin star chef Pietro Cacciatori’s recipe for Spaghetti with Orange and Lemon Zest.
The highlight of this dish is that the orange and lemon peels are used as well as the juices, giving the overall taste a zesty kick. The citrus infusions and sharp onions are cooled with single cream, making the sauce cling to the spaghetti for intense flavour. The white wine contributes a honeyed aroma, complimenting the zesty taste of this dish. We recommend a sprinkling of Parmigiano-Reggiano cheese to complete this refreshing summer main.
Spaghetti with Orange and Lemon Zest
Serves 4 - Cook in 45 minutes
- 300g spaghetti
- 2 oranges
- 1 lemon
- 10g butter
- ¼ onion, chopped
- 100ml single cream
- White wine
- Salt and pepper
Begin by peeling and cutting the peel of the fruit into thin strands. Juice both oranges and lemons, putting the juice aside. Cook the peels in boiling water for 5 minutes – this will remove some of the bitterness, and then drain.
In a frying pan, melt the butter, add the onion and cook until translucent. Increase the heat to medium-high, pour in a large splash of wine white and simmer until the liquid is reduced. Add the drained fruit peels, orange and lemon juice, and single cream. Simmer for 5 minutes, before seasoning to taste with salt and pepper.
Bring a pot of water to boil and cook your spaghetti. If you prefer your pasta al dente, make sure to cook the spaghetti 1 or 2 minutes less than instructed. You can then cook the spaghetti for an additional minute in the frying pan with the orange and lemon zest sauce. Buon Appetito!