Spaghetti Al Limone

Spaghetti, lemons, olive oil, some herbs and parmigiano-reggiano cheese is all you need to make this simple southern Italian dish. We are going to be making a lemon and olive oil emulsion, adding cheese and then folding al-dente pasta through it. 



Whisk the zest and juice of a lemon in a bowl with several good slugs of garlic infused olive oil. Keep whisking until the sauce has emulsified. Whisk in at least 1/2 cup of grated parmigiano-reggiano (or any hard aged cheese really).

Tip: Balance the lemon flavour by whisking in cracked black pepper to taste.




Cook your pasta al-dente (reserve a bit of pasta water) and then fold it through the sauce until you have an even coating.

If your sauce is too clingy/thick and you can’t get an even coating, mix in a tiny bit of the reserve pasta water.


I topped the spaghetti with some squid ink fettuccine  (fettuccine al Nero di seppia) and basil leaves:




Here are some more pasta recipes and Italian cuisine ideas: 

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