Pasta al Limone

Preparation 5min Cooking 15min Servings 4

 
 

Ingredient

  • 3 tablespoons olive oil

  • 6 tablespoons unsalted butter

  • Zest of 4 lemons

  • Juice of 4 lemons, ; this should total close to a 1/4 cup

  • 1 cup packed freshly grated Pecorino Romano cheese + more for garnish

  • 1 pound dried spaghetti pasta

  • coarse salt and pepper to taste

 
 
 
 

Preparation

  1. Heat the oil and butter in a sizable saucepan over low to medium heat for 1 to 2 minutes.

  2. Then, introduce half of the lemon zest and sauté for 2 to 3 minutes to enhance the release of lemon flavors. This pasta boasts vibrant and robust lemon notes. If you prefer a milder taste, utilize zest and juice from three small to medium-sized lemons.

  3. Pour in half of the lemon juice and simmer for 2 to 3 minutes to intensify the lemon flavors further.

  4. Set the pan aside.

  5. Plunge the dehydrated pasta into a capacious pot of boiling salted water and cook for 7 to 8 minutes or until it reaches an al dente texture.

  6. Subsequently, drain the pasta and incorporate it into the saucepan with the lemon-infused butter.

  7. Swiftly add ½ cup of the steaming pasta water, along with the remaining lemon juice, lemon zest (keeping a small amount for garnish), cheese, salt, and pepper.

  8. Toss the pasta vigorously and repeatedly to blend the cheese, emulsifying it with the hot water and pasta to achieve a creamy consistency. The sauce should not break or become stringy. If you're concerned about the sauce coming together, begin by sprinkling and tossing half of the cheese. Once well incorporated, toss in the remaining cheese.

  9. Transfer the pasta to a bowl and present it with extra cheese and a sprinkle of reserved lemon zest.