What is lemon pasta?
Known in Italy as pasta al limone, lemon pasta is a staple dish in the citrus-growing regions of Amalfi, Sorrento and Sicily. Similar in texture to Alfredo sauce, this pasta sauce is prepared by emulsifying butter, Parmesan and pasta cooking water to create a deliciously creamy sauce, but without a drop of fresh cream! Using the pasta cooking water instead of cream also allows the lemon zest and juice to shine through. This recipe further simplifies the process by preparing it in one pot.
How to make lemon pasta?
To begin, cook the garlic and red bell pepper flakes in the butter and olive oil until fragrant. Add the pasta, water and salt, and stir, stir and stir until the pasta is al dente and the water has boiled down to a silky, starchy sauce (don’t worry, it only takes 10 minutes). After removing the pasta from the heat and adding the salted Parmesan, bright lemon zest and lemon juice, this dish is ready for a good dose of basil and black pepper.
YIELDS: 4 – 6 serving(s)
PREP TIME: 10 mins
TOTAL TIME: 25 mins
Ingredients :
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- 4 garlic cloves, thinly sliced
- 1/4 tsp. red pepper flakes
- 1 lb. dry spaghetti
- 2 tsp. kosher salt
- 1/2 c. grated parmesan cheese, plus more to serve
- 2 tbsp. fresh lemon zest
- 1/4 c. fresh lemon juice
- 1/4 c. chopped fresh basil, plus more to serve
- Freshly ground black pepper, to serve
Directions :
- Heat a large pot over medium heat; add the olive oil and butter. Allow the butter to foam, then add the garlic and red pepper flakes. Cook until fragrant, 1 minute.
- Add the pasta, 6 cups of water, and salt to the pot and bring to a simmer. Reduce the heat to medium-low and continue simmering for 8 to 10 minutes, stirring frequently to prevent sticking, until the pasta is al dente.
- Remove from the heat and stir in the parmesan, lemon zest, lemon juice, and basil. Serve topped with more parmesan, basil, and black pepper.
