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Spaghetti al Limone

Elegant in its simplicity, spaghetti with lemon and parmesan cheese is a classic pasta recipe for a reason. This version comes to us from Dan Pelosi – he advises to cook the spaghetti in less water than usual and reserve some of the water to make the sauce. The extra starchy pasta water will emulsify to create a supremely creamy, buttery and cheesy sauce.

May 18, 2023 by Le Creuset
Spaghetti al Limone

Recipe created for

Shallow Round Dutch Oven

Main ingredient

Lemon

Cook time

25 minutes

Serving size

4-6

Ingredients

  • 5 lemons
  • 1 teaspoon salt, plus extra for salting the water
  • 1 pound spaghetti
  • 8 tablespoons (1 stick) unsalted butter
  • Parmesan cheese, grated

Quick Tip

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Recipe Preparation

  1. Halve one of the lemons, then zest and juice the remaining four. Set aside.
  2. Fill a shallow pot with 3 inches of water (the shallow water will allow for extra starchy pasta water). Salt the water and place the halved lemon into the water. Bring the water to a boil and add the spaghetti. Cook until the pasta is al dente. Reserve 1 cup of the pasta water, then drain the pasta and discard remaining water.
  3. Wipe out pot and set over medium heat. Add 6 tablespoons butter, 3/4 cup lemon juice, 2 teaspoons lemon zest and 1 teaspoon salt. Swirl together until butter is melted and everything is combined. Reduce the heat to low and add the al dente spaghetti, along with 1/2 cup of the starchy water to the pan. Turn off the heat and add the remaining two tablespoons butter. Twirl the spaghetti until a creamy consistency forms, adding more pasta water if necessary to achieve the desired consistency.
  4. Serve pasta immediately generously topped with parmesan cheese.
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