Capellini d'angelo al Limone
This recipe is adapted from Sophia Loren's recipe for Spaghetti al Limone in her 1998 Sophia Loren's Recipes & Memories cookbook. The most obvious change I made, was that I used angel hair (capellini d'angelo) pasta. The rest of the ingredients I used were the same as the recipe, but modified to use what I had. I also used a sprinkle of red chili pepper flakes when I served and gasp! I used jarred Parmesan cheese instead of fresh Parmesan (The recipe calls for Parmigiano cheese). I used 8 small lemons instead of 2 to 3 lemons, and I used a zester instead of mincing the lemon zest. I also used 3 cloves of garlic, instead of 2 cloves. You can Google "Sophia Loren's Spaghetti al Limone" and find other versions of her recipe.
I have the actual cookbook, but due copyright matters, I am not going to be copying her recipe or directions, word for word. I like the book and want to try some other recipes. Search estate sales, flea markets, antique stores, used book stores for her book, so you can enjoy her recipes, personal photos and stories. I got my copy for $2.50 at an estate sale/antique store/flea market years ago (I left the tag on it) and this is the first time I've actually used it.
Ingredients:
1 1/2 pounds Angel hair pasta (Capellini d'angelo) or you can use Spaghetti or Fettuccine (I actually used a little more than 1 pound; the original recipe calls for 1 1/2 pounds)
3 cloves garlic, chopped or minced
3 tablespoons unsalted butter
8 small or two to three lemons, zested
1/2 cup heavy cream
Salt
Pepper
Parmesan/Parmigiano cheese (Fresh would be best; but if you have the powdered kind like I do, it was fine)
Red chili pepper flakes
Parsley flakes
Melt the butter in a large skillet or saucepan on medium heat. Add your garlic and saute until golden (this does not take very, long at all), add your lemon zest and stir. Salt and pepper to taste. Turn to low heat. While you are making your sauce, cook your pasta to al dente in boiling water. Drain your pasta and add to your skillet/saucepan. Toss the pasta to coat with the sauce. The sauce was not "saucy", if that makes sense (picture below). I like more sauce, so if/when I make this again, I would double the sauce recipe. Remove from heat, transfer the pasta in a serving dish and pass the Parmesan/Parmigiano cheese at the table. Sprinkle with red chili pepper flakes or parsley if desired.
Capellini d'angelo al Limone with asparagus and sourdough bread 
Chopped Garlic 
Lemon zest 
Butter and garlic (mmmmmm) 
The finished sauce 
Capellini d'angelo al Limone
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