Spaghetti al Limone | Lemon Spaghetti

Spaghetti al Limone - Lemon Spaghetti
A classic southern Italian favorite, Chef Chaza mastered this favorite while cooking in kitchens in Sorrento, Italy

A favorite from the Amalfi Coast of Italy, Spaghetti al Limone (Lemon Spaghetti) uses simple ingredients and technique to create a rich bold flavor reminiscent of Southern Italy.

Start to finish:  20 Minutes

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The Juice and Zest of 1 medium Lemon

1 Box – Spaghetti

3/4 Cup – Extra Virgin Olive Oil


2 Cups of Parmigiano-Reggiano Cheese, freshly graded


  • Boil Spaghetti in 4 to 6 cups of of salted water (salted like the ocean)
    • set alarm to go off a 2 minutes before cooking to ‘al dente,’ so Spaghetti can finish cooking to ‘al dente’ in the Lemon sauce
  • In a large bowl, gently combine the juice and zest from the lemon with 3/4 cup of Olive Oil and 1 & 1/2 cups (of the 2 cups) of grated Parmigiano-Reggiano cheese (leave a 1/2 cup of grated cheese to use at the end)
  • Remove about 1 & 1/4 cups of pasta water mid-way while boiling the spaghetti, put that into a separate pot on the stove.  Add the lemon-cheese mixture, simmer to reduce to a thicker sauce.  Check if sauce needs salt during the reduction.
  • 1 or 2 minutes before the spaghetti cooks to ‘al dente’ in the boiling water, drain the water and move the spaghetti to finish cooking in the lemon-cheese sauce that’s reducing.  Be sure to remove the spaghetti when it cooks to ‘al dente’ even if the sauce hasn’t fully reduced yet.
  • The sauce is ready when it’s creamy and velvety.  Pour the reduced lemon-cheese sauce over the spaghetti, and top with the remaining Parmigiano-Reggiano cheese.
  • Enjoy!