Spaghetti al Limone
Spaghetti al Limone
Ingredients
- 1 pound spaghetti
- 1 lemon, zested and juiced
- 3 tablespoons unsalted butter
- 1 cup Parmigiano Reggiano cheese, freshly grated, plus more for garnish
- 1/4 cup fresh basil, chopped, plus whole leaves for garnish
- 1 tablespoon kosher salt, for pasta water, or as needed
- 1 ladle pasta water, reserved from cooking spaghetti
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the boiling water.
⏱️ 5 min
- 2
While the water heats, prepare the sauce base. Grate the zest of the lemon into a large mixing bowl.
⏱️ 2 min
- 3
Cut the zested lemon in half and squeeze the juice from both halves into the same bowl with the zest.
⏱️ 1 min
- 4
Add the unsalted butter, 1 cup of freshly grated Parmigiano Reggiano cheese, and 1/4 cup of chopped fresh basil to the bowl with the lemon mixture.
⏱️ 2 min
- 5
Add the spaghetti to the salted boiling water and cook according to package directions until al dente.
⏱️ 8 min
- 6
Before draining the spaghetti, carefully ladle about 1 cup of the starchy pasta water from the pot into the mixing bowl containing the lemon, butter, cheese, and basil mixture.
⏱️ 1 min
- 7
Vigorously whisk the contents of the bowl until the butter melts, the cheese is incorporated, and a creamy, emulsified sauce forms. The pasta water will help create a smooth consistency.
⏱️ 2 min
- 8
Using tongs, transfer the cooked spaghetti directly from the pot into the bowl with the prepared sauce. Do not drain the spaghetti completely; a little extra pasta water clinging to the noodles is beneficial.
⏱️ 1 min
- 9
Toss the spaghetti thoroughly with the sauce until every strand is evenly coated. If the sauce seems too thick, add a small splash more pasta water, one tablespoon at a time, until desired consistency is reached.
⏱️ 2 min
- 10
Divide the spaghetti among serving plates. Garnish each serving with additional freshly grated Parmigiano Reggiano cheese and a few fresh basil leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti al Limone
- 1 pound spaghetti
- 1 lemon, zested and juiced
- 3 tablespoons unsalted butter
- 1 cup Parmigiano Reggiano cheese, freshly grated, plus more for garnish
- 1/4 cup fresh basil, chopped, plus whole leaves for garnish
- 1 tablespoon kosher salt, for pasta water, or as needed
- 1 ladle pasta water, reserved from cooking spaghetti
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the boiling water.
⏱️ 5 min - 2
While the water heats, prepare the sauce base. Grate the zest of the lemon into a large mixing bowl.
⏱️ 2 min - 3
Cut the zested lemon in half and squeeze the juice from both halves into the same bowl with the zest.
⏱️ 1 min - 4
Add the unsalted butter, 1 cup of freshly grated Parmigiano Reggiano cheese, and 1/4 cup of chopped fresh basil to the bowl with the lemon mixture.
⏱️ 2 min - 5
Add the spaghetti to the salted boiling water and cook according to package directions until al dente.
⏱️ 8 min - 6
Before draining the spaghetti, carefully ladle about 1 cup of the starchy pasta water from the pot into the mixing bowl containing the lemon, butter, cheese, and basil mixture.
⏱️ 1 min - 7
Vigorously whisk the contents of the bowl until the butter melts, the cheese is incorporated, and a creamy, emulsified sauce forms. The pasta water will help create a smooth consistency.
⏱️ 2 min - 8
Using tongs, transfer the cooked spaghetti directly from the pot into the bowl with the prepared sauce. Do not drain the spaghetti completely; a little extra pasta water clinging to the noodles is beneficial.
⏱️ 1 min - 9
Toss the spaghetti thoroughly with the sauce until every strand is evenly coated. If the sauce seems too thick, add a small splash more pasta water, one tablespoon at a time, until desired consistency is reached.
⏱️ 2 min - 10
Divide the spaghetti among serving plates. Garnish each serving with additional freshly grated Parmigiano Reggiano cheese and a few fresh basil leaves.
⏱️ 1 min