Spaghetti With Creamy Lemon Sauce
I don’t often trust myself to cook pasta for more than four people, because the timings are too delicate. As they say in Naples, “people wait for pasta, not the other way round.” Overcooked pasta is a cook’s worst nightmare, while pasta eaten cold when it should be hot is not much better.But this recipe—like eating a bowl of sunshine—is so simple that even I can happily chat and bring it together at the same time. I prepare the sauce in advance and leave it covered on the hob, then, while the pasta is bubbling, slice the lemon, shuffle everyone to the table, and assemble the dish once they are sitting down, so they eat it hot.
