On my last visit to Italy, friends Giorgio and Francesca took us to their seaside home for lunch. After a mixed grill feast that left me ready for a three-day nap, Giorgio took me by the arm, led back to the table, handed me a pen and paper and said, "Write down this recipe. It's spaghetti al'limone, but you can call it Spaghetti all'Giorgio!". He proceeded to dictate the simple concoction to me in Italian and I've made it several times when I'm in a pinch for time for ingredients. Simplicity! Here's the translation:
grated lemon peel (one lemon for a dish that serves four people)
a couple handfuls of grated pecorino cheese (or you may use parmeggiano)
salt and pepper
a little bit of milk
Cook the spaghetti. Mix the other ingredients together in a bowl. When the pasta is cooked, drain it and put it while still wet into a large bowl. Pour the other ingredients over the top, toss it well. The hot pasta will cook the egg while creating a silky sauce. Top with a little bit of chopped fresh parsley.
"And now, mangiarla!"
copyright 2005 Valerie Schneider