Pasta al limone
Lemon butter pasta
Pasta al limone: Amalfi lemon, butter and parmesan pasta
On the Amalfi Coast, where knobbly lemons hang over every terrace, pasta al limone is a summer supper made in the time it takes to boil water. Lemon zest, juice, butter and grated cheese melt into the starchy cooking water to make a light, creamy sauce with no cream at all, fragrant and sharp. Parmesan is traditionally made with animal rennet, so use a vegetarian hard cheese if you need the dish to be fully vegetarian. The usual mistake is adding the cheese over high heat, which makes it clump into strings; take the pan off the flame first. Chef's tip: zest the lemons before you juice them, and only the yellow part, as the white pith is bitter.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz spaghetti or linguine
- 1 tbsp saltfor the pasta water
- 2 unwaxed lemonszest finely grated, then juiced
- 2 ⅛ oz unsalted buttercubed
- 2 ½ oz parmesanfinely grated; or a vegetarian hard cheese (parmesan uses animal rennet)
- 1 tsp black pepperfreshly ground
- ⅓ oz fresh basil (optional)small leaves
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Method
0/5 doneStep 1: Bring 4 litres of water to the boil with 1 tbsp salt. Add 14 oz spaghetti or linguine and cook for 1 minute less than the packet says.
10 minStep 2: While the pasta cooks, melt 2 ⅛ oz unsalted butter in a wide frying pan over a low heat with the zest of 1 unwaxed lemons and half the juice. Let it bubble gently for a minute until fragrant.
2 minStep 3: Lift the pasta into the pan with tongs, bringing some water with it, and add a small ladle more of cooking water. Toss over a medium heat for 1 minute until the butter and water turn into a pale, slightly thick sauce.
1 minStep 4: Take the pan off the heat and wait 30 seconds. Add 2 ½ oz parmesan a handful at a time, tossing fast and adding splashes of pasta water, until the sauce is creamy and clings to the pasta without clumping.
2 minStep 5: Stir in the rest of 1 unwaxed lemons zest and juice to taste and 1 tsp black pepper. Serve straight away, scattered with ⅓ oz fresh basil if you like; the sauce thickens as it stands.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 19 g
- Carbs
- 75 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasta al limone take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of unwaxed lemons?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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