Pasta al Limone recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Servings
4
-
Calories
761 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta al Limone recipe
Description
This Pasta al Limone recipe begins with gently heating olive oil and unsalted butter, then infusing the fat with fresh lemon zest to extract citrus aroma. Adding lemon juice concentrates the bright flavor before tossing it with al dente cooked pasta. Pecorino Romano cheese is incorporated along with reserved pasta water to create a smooth, creamy sauce without heaviness or stringiness. Salt and black pepper season the final dish.
The balance of butter’s richness and lemon’s brightness yields a light yet satisfying pasta. The sauce clings properly to spaghetti due to emulsification with the hot pasta water, resulting in a tender but not mushy texture. The sauce’s fresh lemon flavor can be adjusted by using the zest and juice of three lemons for a milder taste.
Serve immediately to appreciate the sauce’s creaminess and zest. This pasta pairs well with a simple green side salad or as a lighter main dish. Although any pasta shape can be used, thinner forms like spaghetti are recommended for best sauce adherence.
The recipe notes suggest refrigerating leftovers in a covered container for up to four days and reheating gently with added water to avoid drying. Fresh homemade pasta cooks very quickly, so timing should be adjusted. Adding fresh herbs like basil or mint can enhance the flavor complexity.
Ingredients
- 3 tablespoons olive oil
- 6 tablespoons butter unsalted
- lemon zest zest of 4 lemons
- lemon this should total close to a 1/4 cup, juice of 4
- 1 cup Pecorino Romano cheese packed, freshly grated, plus more for garnish
- 1 pound pasta dried spaghetti
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.
- Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor. This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.
- Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more.
- Set the pan aside.
- Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
- Next, drain the pasta and add it to the lemon butter saucepan.
- Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.
- Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese.
- Add the pasta to a bowl and serve it with additional cheese and lemon zest.
Notes
- Consume Pasta al Limone soon after preparation to enjoy optimal texture and flavor.
- Store leftovers covered in the refrigerator up to four days; do not freeze.
- Reheat gently over low heat with added water, stirring to restore sauce consistency.
- Any pasta shape can be used, though thinner pastas like spaghetti work best for sauce coating.
- With fresh pasta, cook for only 1-2 minutes; adjust timing accordingly during assembly.
- Use approximately two tablespoons of lemon juice per serving for balanced acidity.
- For more flavor, add two tablespoons chopped fresh basil or mint when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 86g | 29% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 309mg | 13% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 629IU | 13% |
| Calcium | 295mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
