Spaghetti al Limone

Name: Spaghetti al Limone
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italy
Ingredients: 400 g of spaghetti; 2 unwaxed lemon (zest and juice); 40 g of butter; 2 tbsp of olive oil; 60 g of parmesan (finely grated); 1/2 tsp of black pepper (freshly ground); 1/4 bunch of parsley (chopped); 1/2 tbsp of salt (for the cooking water); 4 l of water

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Discover spaghetti al limone, an authentic Italian recipe that pairs the tangy freshness of lemon with the peppery warmth of black pepper. This simple, quick pasta dish is ideal for a weeknight dinner or a light summer meal, delivering an explosion of Mediterranean flavors. Serve immediately, sprinkled with fresh parsley and grated Parmesan, for a taste trip to Italy.

Total time: 20 min
Prep: 10 min
Cook: 10 min
Difficulty: Easy
Per person: €1.38

By the CookinBreak team

Ingredients 9

servings

Estimated cost €5.50

Equipment

Citrus juicerfor extracting the juice
Kitchen tongsfor stirring and coating the spaghetti
Large sauté panfor emulsifying the sauce
Large saucepanfor cooking the pasta
Fine gratermicroplane type, for zesting the lemons

Instructions

Tap a number to check off the step, and a time to start a timer.

Bring the water to a boil in a large pot and add the salt.

Wash each unwaxed lemon thoroughly, remove all the zest with a fine grater, then squeeze the juice of the fruit into a bowl.
Drop the spaghetti into the boiling water and cook for about , until very firm and still quite al dente.
Meanwhile, gently melt the butter with the olive oil in a large skillet over medium heat, then add the ground black pepper and lemon zest to infuse the aromas for .
Scoop out a ladle of starchy cooking water and pour it into the skillet with the lemon juice, whisking vigorously to create a glossy emulsion.
Transfer the spaghetti straight to the skillet with tongs, lower the heat to the minimum and add the grated Parmesan, stirring constantly for to bind the sauce.
Remove from the heat, sprinkle with chopped fresh parsley, adjust with freshly ground black pepper and serve immediately, piping hot.

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Goes well with

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To drink

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Nutrition facts

per serving · estimate

450kcal

Protein14 g12%
Carbs65 g58%
Fat15 g30%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a silky sauce without cream, always save a cup of the pasta cooking water. The starch released by the spaghetti binds with the melted butter and Parmesan to coat the pasta perfectly without clumping.

Freezing : Can you freeze this recipe?

Not recommended

The pasta turns soft and the sauce can separate after thawing.

Storage : How long does it keep?

The texture of the pasta breaks down quickly and the lemon loses its freshness.

Making ahead : Can you make it the day before?

Same day

The fresh lemon aromas and the texture of the pasta are best when prepared right before serving.

Reheating : How do you reheat it?

The texture of the pasta and the brightness of the flavors are affected. If necessary, reheat very gently in a saucepan with a splash of water, but the quality will be poor.

Variations

Tuna version: add a can of drained white tuna to the skillet at the same time as the parsley for extra protein.
Gluten-free version: simply replace the traditional spaghetti with corn or brown rice pasta.
Basil version: swap the parsley for fresh basil leaves torn by hand just before serving.

Mistakes to avoid

Boiling the lemon juice: too much heat destroys the fresh notes of the lemon and makes the dish bitter.
Forgetting the pasta cooking water: without that starch, the butter and lemon juice separate instead of forming a silky cream.
Using bottled lemon juice: the preservatives alter the flavor profile of the dish, so always prefer fresh fruit.

Frequently asked questions

Can I add heavy cream to this dish?

The traditional version has none because the starch and butter are enough. You can still stir in 2 tablespoons of thick crème fraîche to soften the acidity if you prefer a milder texture.

What type of lemon should I choose for this dish?

Choose unwaxed or organic lemons, since the dish relies largely on the aromas of the zest. Yellow lemons from Menton or Sorrento are especially sweet and fragrant.

What cheese can I use instead of Parmesan?

Grana padano or pecorino romano work perfectly. Pecorino will add a bolder, saltier note reminiscent of the classic cacio e pepe.

How do I keep the pasta from sticking?

Cook your pasta in a large volume of boiling water and drop it straight into the hot skillet with the fat as soon as it is drained, without rinsing it with water.