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Spaghetti al Limone (Italian Lemon Pasta Recipe)
Spaghetti al Limone is a simple Italian lemon pasta with a fresh, bright flavor and a wonderfully creamy texture—without any heavy cream. The sauce is made with fresh lemon juice and zest, extra virgin olive oil and starchy pasta water.The secret to creamy lemon spaghetti is the cooking technique. The pasta is drained before it is fully cooked and then finished directly in the pan with the lemon sauce and a little cooking water. In Italian, this method is called “risottare la pasta”, because the pasta finishes cooking much like a risotto, gradually absorbing the liquid while releasing starch.
Ingredients
- 350 g spaghetti - 12 oz
- 40 g unsalted butter - 3 tablespoons
- 1 large organic or untreated lemon
- 1 garlic clove
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh chopped parsley
- 1 ½ liters water - 6⅓ cups
- ½ tablespoon coarse salt
Instructions
- Wash and dry the lemon thoroughly. Finely grate the zest, taking care to remove only the yellow part and avoid the bitter white pith underneath. Then squeeze the lemon juice and set both the zest and juice aside.
- Place the butter, extra virgin olive oil, and most of the lemon zest in a large skillet. Reserve a little zest for serving.Melt the butter over low heat, then add the lemon juice and the whole garlic clove. Cook gently for about 4 to 5 minutes, stirring occasionally. Keep the heat low so the garlic and lemon zest don't burn.
- Meanwhile, bring 1.5 liters (about 6⅓ cups) of water to a boil and add the coarse salt. Cook the spaghetti, but drain them well before they reach al dente, since they will finish cooking directly in the lemon sauce.Before draining, reserve plenty of the starchy pasta cooking water.Transfer the partially cooked spaghetti directly to the skillet with the lemon sauce.
- Add one ladleful of the reserved pasta cooking water and continue cooking the spaghetti over medium heat, tossing and stirring frequently.As the pasta finishes cooking, it will release more starch and gradually absorb the lemon sauce. Add more cooking water, a little at a time, whenever the pan begins to look dry.Continue until the spaghetti are al dente and the liquid has emulsified with the butter and olive oil into a smooth, glossy sauce that coats the pasta.
- Remove the garlic clove and serve the Spaghetti al Limone immediately. Finish with the reserved lemon zest and finely chopped fresh parsley.
Nutrition
Calories: 437kcalCarbohydrates: 68gProtein: 12gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 22mgSodium: 962mgPotassium: 244mgFiber: 4gSugar: 3gVitamin A: 340IUVitamin C: 16mgCalcium: 42mgIron: 1mg
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