Pasta, pasta, pasta. Probably my first true love. Made with lemon, parm, butter, and cracked black pepper, this Spaghetti al Limone recipe is simply sublime. It’s one of those dishes that transports you. I picture myself sitting on a terrace overlooking the rolling hills of Italy, glass of vino in one hand, twirling my pasta in the other…a girl can dream. This dish in your own home is a close second though. I hope you enjoy this as much as my fam does – safe to say there were no leftovers.
- 5 tablespoons unsalted butter
- Zest and juice of 1 lemon plus more zest to garnish
- 1 1/2 cups freshly grated parmesan
- 250 grams pasta
- 1 1/2 cups pasta water
- Cracked black pepper
- Heat a large pot of water to boil. Season heavily with salt (season like the sea).
- Prep the rest of the ingredients while it comes to a boil. Zest the lemon and then juice it, removing all the seeds, place in little bowls and keep to the side. Grate the parm and cut the butter into pieces.
- When the water is boiling add in the pasta. Boil until al dente and then remove from the pot and place the noodles in the large saucepan, making sure to reserve almost 2 cups of pasta water and set aside.
- Pour the lemon juice into the saucepan and add in a chunk of butter at a time, mixing vigorously until the butter starts to melt. When the butter melts add in another chunk – keep doing this until all the butter is melted into the pasta noodles.
- Pour in half the pasta water, most of the grated parm (keep around ¼ for garnish), and the lemon zest and keep mixing. You want this pasta to be saucy, so if you think you need more pasta water, keep adding until you get your desired sauciness. Aim for a little liquidy, because while it sets it will thicken.
- Plate the pasta and sprinkle over more parmesan, grated lemon zest and finish with cracked black pepper. Serve immediately.