Spaghetti al Limone Recipe

Let me show you how I make Spaghetti al Limone, a refreshing and zesty Italian pasta dish that hails from the Amalfi Coast, a region in Southern Italy known for its beautiful lemon groves and fresh seafood. This recipe is incredibly simple, yet it’s bursting with flavor. From my own personal experience, it’s one of those dishes that’s perfect for when you’re craving something light but indulgent.

What to Expect:

This dish has a wonderfully creamy texture, thanks to the butter and Parmesan, with the refreshing zing of lemon. It’s both comforting and light, perfect for a summer dinner or a quick weeknight meal.

Spaghetti al Limone Recipe

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4
Calories per serving: Approximately 350
Cuisine: Italian
Course: Main

Ingredients:

• 400g (14 oz) spaghetti
• 2 large lemons (zested and juiced)
• 50g (1/4 cup) unsalted butter
• 50g (1/4 cup) grated Parmesan (or Pecorino for a sharper flavor)
• Salt and pepper to taste
• Fresh basil leaves (optional for garnish)
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Equipment Needed:

• Large pot for boiling pasta
• Large skillet
• Zester or grater for lemons
• Tongs for tossing the pasta
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Method:

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
2. Prepare the lemon sauce: While the pasta cooks, zest the lemons and then juice them, making sure to strain out the seeds. In a large skillet, melt the butter over medium heat. Once melted, add the lemon zest and juice. Stir and cook for about 1-2 minutes, allowing the lemon flavors to infuse into the butter.
3. Combine the pasta with the sauce: Once the pasta is cooked, reserve a cup of pasta water and then drain the pasta. Add the pasta directly to the skillet with the lemon butter sauce. Toss everything together, adding the Parmesan cheese, salt, and pepper to taste. If the sauce feels too thick, add a little of the reserved pasta water to achieve your desired consistency.
4. Serve: Plate the pasta, garnishing with fresh basil leaves for a touch of color and extra freshness. Serve immediately.

Variations & Substitutions:

• Vegan option: Swap the butter for olive oil and omit the cheese or use a plant-based alternative.
• Add protein: Consider adding grilled chicken or shrimp for a heartier meal.
• Lemon intensity: If you prefer a less tangy dish, reduce the amount of lemon zest and juice. You can also balance the acidity with a bit more butter.

Tips:

• Make sure to zest only the yellow part of the lemon. Avoid the white pith, as it can be bitter.
• The pasta water is key to making a smooth, silky sauce. Don’t forget to reserve some before draining the pasta!
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Nutritional Information per serving:

• Calories: 350
• Fat: 15g
• Carbs: 45g
• Protein: 10g

I hope this guide has made making Spaghetti al Limone seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!