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
Click HERE or on this link to view on YouTube: https://youtu.be/Cb7VkQMLdoU
INGREDIENTS:
The Juice and Zest of 1 medium Lemon
1 Box – Spaghetti
3/4 Cup – Extra Virgin Olive Oil
Salt
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!