Spaghetti al Limone
- 20 min
- Serves 2
- 9 ingredients
10 minutes to prep, 10 to cook. A bright, citrusy pasta that showcases Amalfi lemons and fresh basil. The silky sauce, made with butter, olive oil, and grated Parmigiano, coats each strand of spaghetti for a simple yet elegant dinner.
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Method
Bring a pot of salted water to a boil and add the spaghetti.
While the pasta cooks, heat a pan over medium heat and add the olive oil, half of the butter, and a ladle of pasta water.
Stir in the lemon zest, juice of half the lemon, and the basil leaves; cook until the mixture thickens slightly.
Kitchen notes · Added by ReelsMeals: Lemon and basil thicken slightly in the pan liquid. Stir to keep the butter and pasta water together.
When the spaghetti is al dente, transfer it to a bowl and add a splash of pasta water.
Pour the sauce from the pan over the pasta and toss to combine.
Add the remaining cold butter and toss vigorously to emulsify the sauce.
Kitchen notes · Added by ReelsMeals: Cold butter melts into a cohesive glossy sauce. Toss vigorously as it emulsifies.
Fold in additional lemon zest, more basil leaves, and the grated Parmigiano Reggiano.
Mix until the sauce is creamy, adding more pasta water as needed for a silky texture.
Kitchen notes · Added by ReelsMeals: Sauce looks creamy and clings to the spaghetti. Add pasta water gradually until the coating turns silky.
Season with salt and pepper to taste.
Plate immediately and enjoy.
Tips while you cook
- Reserve butter for the end
- Keep the remaining cold butter aside and add it after tossing the pasta with the sauce.
- Use pasta water gradually
- Add pasta water in small splashes while mixing.
- Finish with fresh zest and basil
- Fold in extra lemon zest and basil leaves right before serving for bright flavor.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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