Lemon Spaghetti
Lemon Spaghetti
Ingredients
- 1 packet spaghetti, for 4 portions
- 1 unwaxed lemon, large, frozen
- 50 grams butter
- 6 heaped tablespoons grated Parmesan
- as needed black pepper, freshly ground
- as needed pasta cooking water
Instructions
- 1
At least 2 hours before you plan to cook, place the whole unwaxed lemon in the freezer to freeze solid. This step is crucial for achieving the 'lemon dust' texture.
- 2
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 100
- 3
While the spaghetti is cooking, retrieve the frozen lemon from the freezer. Using a microplane or fine grater, grate approximately 2/3 of the large frozen lemon directly into a large serving bowl. Grate the entire lemon, including the skin, pith, and flesh, as it will grate into a fine 'lemon dust'.
⏱️ 3 min
- 4
To the bowl with the grated lemon, add the 50 grams of butter, 6 heaped tablespoons of grated Parmesan, and a generous amount of freshly ground black pepper.
⏱️ 1 min
- 5
Before draining the spaghetti, reserve about 1 to 2 cups of the starchy pasta cooking water. Then, using tongs, transfer the hot cooked spaghetti directly from the pot into the serving bowl with the lemon mixture.
⏱️ 1 min
- 6
Add a few 'sloshes' (approximately 1/4 to 1/2 cup) of the reserved hot pasta cooking water to the bowl. Immediately begin to toss and mix everything thoroughly using tongs or a large spoon. The heat from the pasta and the cooking water will melt the butter and Parmesan, creating a creamy, emulsified sauce.
⏱️ 2 min
- 7
Continue tossing until all ingredients are well combined, the butter has melted, and the sauce has coated the spaghetti evenly. Add more pasta water, a tablespoon at a time, if the sauce seems too thick or dry, until it reaches your desired consistency.
⏱️ 1 min
- 8
Serve the Lemon Spaghetti immediately, garnished with extra black pepper or a sprinkle of fresh Parmesan if desired. Return the remaining frozen lemon to the freezer for future use.
Kitchen Tools
Nutrition Facts (per serving)
Lemon Spaghetti
- 1 packet spaghetti, for 4 portions
- 1 unwaxed lemon, large, frozen
- 50 grams butter
- 6 heaped tablespoons grated Parmesan
- as needed black pepper, freshly ground
- as needed pasta cooking water
Instructions
- 1
At least 2 hours before you plan to cook, place the whole unwaxed lemon in the freezer to freeze solid. This step is crucial for achieving the 'lemon dust' texture.
- 2
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 100 - 3
While the spaghetti is cooking, retrieve the frozen lemon from the freezer. Using a microplane or fine grater, grate approximately 2/3 of the large frozen lemon directly into a large serving bowl. Grate the entire lemon, including the skin, pith, and flesh, as it will grate into a fine 'lemon dust'.
⏱️ 3 min - 4
To the bowl with the grated lemon, add the 50 grams of butter, 6 heaped tablespoons of grated Parmesan, and a generous amount of freshly ground black pepper.
⏱️ 1 min - 5
Before draining the spaghetti, reserve about 1 to 2 cups of the starchy pasta cooking water. Then, using tongs, transfer the hot cooked spaghetti directly from the pot into the serving bowl with the lemon mixture.
⏱️ 1 min - 6
Add a few 'sloshes' (approximately 1/4 to 1/2 cup) of the reserved hot pasta cooking water to the bowl. Immediately begin to toss and mix everything thoroughly using tongs or a large spoon. The heat from the pasta and the cooking water will melt the butter and Parmesan, creating a creamy, emulsified sauce.
⏱️ 2 min - 7
Continue tossing until all ingredients are well combined, the butter has melted, and the sauce has coated the spaghetti evenly. Add more pasta water, a tablespoon at a time, if the sauce seems too thick or dry, until it reaches your desired consistency.
⏱️ 1 min - 8
Serve the Lemon Spaghetti immediately, garnished with extra black pepper or a sprinkle of fresh Parmesan if desired. Return the remaining frozen lemon to the freezer for future use.