Spaghetti al Melone

Name: Spaghetti al Melone
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Ingredients: 1 pound spaghetti pasta; 1 1/2 cups grated Parmesan; 1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups; 1 cup heavy whipping cream; 1/2 stick (4 tablespoons) unsalted butter, diced into 1/2-inch pieces, at room temperature; 1/4 cup whiskey; 2 tablespoons fresh lemon juice (from 1/2 large lemon); 1 tablespoon kosher salt, plus extra for seasoning; 1/2 teaspoon freshly ground black pepper, plus extra for seasoning

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Prep Time: 10 minutes

Cook Time: 21 minutes

Total: 31 minutes

Servings: 5

Author : Giada De Laurentiis

italian pasta recipes spaghetti

Ingredients

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1 pound spaghetti pasta1 1/2 cups grated Parmesan1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups1 cup heavy whipping cream1/2 stick (4 tablespoons) unsalted butter, diced into 1/2-inch pieces, at room temperature1/4 cup whiskey2 tablespoons fresh lemon juice (from 1/2 large lemon)1 tablespoon kosher salt, plus extra for seasoning1/2 teaspoon freshly ground black pepper, plus extra for seasoning

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Instructions

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Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a serving bowl. Add the Parmesan and toss well.

Step 2

Place the melon in a food processor and blend until chunky. Set aside.

Step 3

In a medium saucepan, heat the cream and butter over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the butter melts and the mixture is smooth, 2 minutes. Add the melon, whiskey, and lemon juice. Simmer until the mixture thickens, about 10 minutes. Stir in 1 tablespoon salt and 1 teaspoon pepper.

Step 4

Pour the sauce over the pasta and toss until coated. Season with salt and pepper, to taste, and serve.