Pasta Limone
This recipe uses only lemon juice, salt, butter, and pasta water (the liquid gold that binds everything together). It takes 15 minutes from start to finish, and what's better than a speedy fast meal!
Servings: 3
Ingredients
- salt
- 350 grams spaghetti 3/4 pound, or any variety
- 6 tablespoons unsalted butter cut into cubes
- 2 lemons juiced
- 3 tablespoons Parmigiano Reggiano grated (use a high-quality block of Parmigiano), to taste
Instructions
- Bring a large pot of water to a boil over high heat. Generously salt the water as this is your only chance to flavor it—the water should be as salty as the sea.
- Add the spaghetti and cook until al dente. This should take about 10 minutes but please cook the pasta to your desired doneness.
- Using tongs, transfer the cooked spaghetti to a clean pot. Add the cubed butter and a small ladle or two of the pasta-cooking water. Add the lemon juice (removing any pits, as necessary).
- Using tongs or a wooden spoon, stir the pasta in a circular motion until the butter has melted and you are left with a beautiful butter-lemon sauce at the bottom of the pot.
- Traditionally this pasta is served on oven-safe plates warmed briefly in a low oven. This helps keeps the pasta warm after serving, but this is optional.
- Once the pasta is plated, garnish with lots of freshly finely grated parmesan cheese and enjoy!
Video
Nutrition
Calories: 674kcal | Carbohydrates: 94g | Protein: 18g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 92mg | Potassium: 371mg | Fiber: 6g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 38mg | Calcium: 109mg | Iron: 2mg
