Spaghetti al Limone
Spaghetti al Limone
Ingredients
- 1 lemon, whole, zest and juice
- 7-8 basil leaves
- 5 tablespoons butter, cold and divided
- 1 tablespoon olive oil
- 85 g spaghetti
- 1/3 cup parmigiano reggiano, plus more to taste
- as needed salt
- as needed pepper
- as needed pasta water
Instructions
- 1
Bring a pot of salted water to a rolling boil.
⏱️ 5 min
- 2
Add the 85g spaghetti to the boiling water and cook until al dente, according to package directions.
⏱️ 8 min
- 3
While the spaghetti cooks, add 1 tablespoon of olive oil to a separate pan. Add half of the 5 tablespoons of cold butter to the pan.
⏱️ 1 min
- 4
Add a ladle of pasta water to the pan. Grate the zest from the whole lemon directly into the pan. Squeeze the juice of half the lemon directly into the pan.
⏱️ 2 min
- 5
Tear and add 7-8 basil leaves to the pan. Cook the sauce over medium heat, stirring occasionally, until it is slightly thickened.
⏱️ 3 min
- 6
Once the spaghetti is al dente, use tongs to transfer it from the pot into a large bowl. Add a splash of pasta water to the spaghetti in the bowl.
⏱️ 1 min
- 7
Pour the prepared sauce from the pan over the spaghetti in the bowl and mix to combine.
⏱️ 1 min
- 8
Add the remaining cold butter to the pasta. Toss the pasta vigorously with tongs to emulsify the sauce, creating a creamy consistency.
⏱️ 1 min
- 9
Add more lemon zest, more torn basil, and 1/3 cup of parmigiano reggiano (plus more to taste) to the pasta.
⏱️ 1 min
- 10
Mix until the sauce is creamy, adding more pasta water as needed to achieve your desired silkiness.
⏱️ 1 min
- 11
Season with salt and pepper to taste. Plate immediately and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti al Limone
- 1 lemon, whole, zest and juice
- 7-8 basil leaves
- 5 tablespoons butter, cold and divided
- 1 tablespoon olive oil
- 85 g spaghetti
- 1/3 cup parmigiano reggiano, plus more to taste
- as needed salt
- as needed pepper
- as needed pasta water
Instructions
- 1
Bring a pot of salted water to a rolling boil.
⏱️ 5 min - 2
Add the 85g spaghetti to the boiling water and cook until al dente, according to package directions.
⏱️ 8 min - 3
While the spaghetti cooks, add 1 tablespoon of olive oil to a separate pan. Add half of the 5 tablespoons of cold butter to the pan.
⏱️ 1 min - 4
Add a ladle of pasta water to the pan. Grate the zest from the whole lemon directly into the pan. Squeeze the juice of half the lemon directly into the pan.
⏱️ 2 min - 5
Tear and add 7-8 basil leaves to the pan. Cook the sauce over medium heat, stirring occasionally, until it is slightly thickened.
⏱️ 3 min - 6
Once the spaghetti is al dente, use tongs to transfer it from the pot into a large bowl. Add a splash of pasta water to the spaghetti in the bowl.
⏱️ 1 min - 7
Pour the prepared sauce from the pan over the spaghetti in the bowl and mix to combine.
⏱️ 1 min - 8
Add the remaining cold butter to the pasta. Toss the pasta vigorously with tongs to emulsify the sauce, creating a creamy consistency.
⏱️ 1 min - 9
Add more lemon zest, more torn basil, and 1/3 cup of parmigiano reggiano (plus more to taste) to the pasta.
⏱️ 1 min - 10
Mix until the sauce is creamy, adding more pasta water as needed to achieve your desired silkiness.
⏱️ 1 min - 11
Season with salt and pepper to taste. Plate immediately and enjoy.
⏱️ 1 min