Spaghetti al Melone
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 682
- Total Fat
- 33
- Saturated Fat
- 20
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 25
- Cholesterol
- 100
- Sodium
- 762
- Total: 31 min
- Prep: 10 min
- Cook: 21 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
Directions
- 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.
- Place the melon in a food processor and blend until chunky. Set aside.
- 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.
- Pour the sauce over the pasta and toss until coated. Season with salt and pepper, to taste, and serve.