SPAGHETTI AL MELONE

Spaghetti al Melone image

Provided by Giada De Laurentiis

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

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.