Spaghetti al Limone
Transport yourself to the heart of Rome with this beautifully simple yet unforgettable Spaghetti al Limone. Made with just a handful of fresh ingredients, this classic Italian favorite transforms al dente spaghetti into a bright, silky masterpiece infused with fresh lemon juice, fragrant zest, extra-virgin olive oil, and rich Parmigiano cheese. Every bite delivers the perfect balance of citrusy freshness and creamy indulgence, finished with a touch of parsley for vibrant color and flavor. Elegant, effortless, and bursting with Mediterranean charm, this timeless recipe proves that the most memorable dishes are often the simplest. Join Laura as she brings a taste of Italy to your table with this refreshing Roman classic.
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Ingredients
1 pound of Spaghetti
1 clove garlic
2 lemons (zest of one lemon)
5 tablespoons of extra-virgin olive oil
2 teaspoons of salt
1 cup of finely grated Parmigiano cheese
Bunch of fresh flat leaf parsley (leaves picked and chopped)
Steps
Place spaghetti in a boiling pot of water and stir to prevent strands from sticking a cook until al dente.
Cut garlic clove in half and rub the garlic in the interior of the serving bowl.
(Discard the garlic)
Add to the serving bowl add the freshly squeezed lemon juice and slowly drizzle in the extra -virgin olive oil while whisking.
Whisk until the ingredients have emulsified. Mix in salt and Parmigiano cheese.
When the spaghetti is al dente, drain and add to the serving bowl. Mix the past with the lemon sauce and coat evenly.
Sprinkle the pasta with Parmigiano, parsley and lemon zest