Pasta al Limone
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course, Appetizer
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Cuisine
Italian
Pasta al Limone
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 300 grams Spaghetti 10.6oz. Use a dry, long pasta
- 2 lemons organic is best
- fresh mint leaves
- 5 L water
- 4 tbsp extra virgin olive oil or 4 tablespoons of butter
- Pecorino cheese 300g/3cups
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Instructions
- Pasta al limone is quick to make, so start by boiling the water in a large pot.
- Once the water boils, add a handful of rock salt and let it dissolve.
- Next, add the dry spaghetti for your pasta al limone into the pot and let it cook.
- Add 200g/2cups freshly grated pecorino cheese to a mixing bowl along with the zest of one large lemon.
- Add 4 tablespoons of extra virgin olive oil to your pan, along with the zest of one lemon – do this before putting the pan on the hot stove.
- Break a few pieces of fresh mint leaves (using your hands) into the pan.
- Now for your pasta al limone, you need lemon juice! Cut a lemon in half, and squeeze the juice from half of the lemon into the bowl and the other half in your pan.
- Place your pan onto the stove at a low temperature and add the pasta (once cooked al dente), then mix slightly.
- Next up, add 4 tablespons of pasta water into the bowl with the pecorino cheese, and whisk this using a fork.
- Now mix this through your pasta, helping it infuse using a set of tongs.
- To make the pasta al limone nice and creamy, grate a generous amount of pecorino cheese on top of the pasta and mix it through until it melts.
- Toss the pan if you can, otherwise just make sure there is enough cheese to create the creaminess you desire.
- Remove the pan from the stove.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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