Equipment
Ingredients
Pasta
- 400 g spaghetti, dry
Sauce Base
- 30 ml olive oil, extra virgin
- 15 g garlic, finely minced
- 100 g tomato paste, concentrated
- 30 g preserved lemon, finely chopped
- 200 ml heavy cream, room temperature
Seasoning
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 637 kcal
- Protein
- 16 g
- Carbohydrates
- 80 g
- Fat
- 27 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 36 mg
- Saturated Fat
- 13 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 57 mg
- Potassium
- 536 mg
- Calcium
- 72 mg
- Iron
- 3.1 mg
- Magnesium
- 16 mg
- Phosphorus
- 229 mg
- Zinc
- 0.3 mg
- Vitamin A
- 225 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 56 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of generously salted water to a rolling boil at 100C or 212F. Add the spaghetti and cook according to package instructions until 1 minute shy of al dente. Reserve at least 250ml of the starchy pasta water before draining the noodles.
While the pasta boils, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook gently until aromatic but not colored, about 1 minute.
Add the tomato paste to the skillet with the garlic. Cook, stirring constantly with a wooden spoon or spatula, until the paste deepens to a dark brick red color and begins to leave a fond on the bottom of the pan, about 3 minutes.
Reduce the heat to medium-low. Stir in the finely chopped preserved lemon rind, followed by the heavy cream. Stir well to dissolve the caramelized tomato paste into the liquid, bringing the mixture to a very gentle simmer.
Transfer the drained spaghetti directly into the skillet along with 60ml of the reserved pasta water. Toss the noodles vigorously in the sauce over medium-low heat for 1 to 2 minutes. If the sauce appears too thick or broken, add more pasta water 15ml at a time until it reaches a glossy, clingy consistency.
Remove the skillet from the heat. Season generously with freshly cracked black pepper. Toss one final time and serve immediately.
Chef's Notes
- The technique of cooking out the tomato paste, known as pincage, is essential here. It removes the raw, metallic tin flavor of the paste and builds incredible savory depth.
- Preserved lemons vary wildly in their salt content and intensity depending on the brand or homemade recipe. Always taste a tiny sliver of the rinsed rind before adding the full amount to gauge its potency.
- While heavy cream is generally resistant to splitting compared to lighter dairy, maintaining a gentle simmer rather than a rapid boil ensures the silkiest possible mouthfeel.
- Because both the tomato paste and preserved lemon provide intense acidity and umami, this dish does not traditionally require hard cheeses like Parmesan, though a light dusting will not hurt.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken significantly as it cools.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or extra cream to help emulsify and loosen the sauce.
Troubleshooting
Dish is overwhelmingly salty.
Cause: Preserved lemons were not rinsed or the interior pulp was included, and the pasta water was salted too heavily.
Fix: Stir in a dollop of unsweetened mascarpone or extra heavy cream to dilute the saltiness. A squeeze of fresh lemon juice can also balance the harshness.
Prevention: Always discard the pulpy interior of the preserved lemon, thoroughly rinse the rind, and use less salt in the pasta water.
Sauce is too thick, clumpy, or greasy.
Cause: The heat was too high, or not enough starchy pasta water was used to emulsify the fats.
Fix: Remove from heat entirely and vigorously stir in hot water or reserved pasta water, 15ml at a time, until the emulsion comes back together smoothly.
Prevention: Keep the heat gentle once the cream is added and always reserve plenty of pasta water.
Cultural Context
This dish represents a modern pantry fusion, marrying the rich, dairy-forward pasta traditions of northern Italy with the bright, fermented citrus notes of North African cuisine. Preserved lemons act as an umami bomb, performing a similar flavor-enhancing role to traditional Italian ingredients like anchovies or capers, making this an incredibly robust vegetarian option.
