Ingredients
Serves 2
- 0.5 lb spaghetti or linguine
- 0.53 gals water
- 0.7 oz salt for the pasta water
- 1 organic lemon
- 1.5 oz parmesan, finely grated
- 1 tbsp extra virgin olive oil
- 1 oz cold butter, diced
- ½ tsp freshly ground black pepper
- 1 pinch fine salt for seasoning
Serves 2
- 0.5 lb spaghetti or linguine
- 0.53 gals water
- 0.7 oz salt for the pasta water
- 1 organic lemon
- 1.5 oz parmesan, finely grated
- 1 tbsp extra virgin olive oil
- 1 oz cold butter, diced
- ½ tsp freshly ground black pepper
- 1 pinch fine salt for seasoning
Instructions
Step 1
Cook the spaghetti or linguine in well-salted water until very al dente, about 1 minute shorter than the package instructions. Reserve 200 ml of starchy pasta water before draining.
Step 2
Wash the organic lemon, finely grate the zest and squeeze about 2 tablespoons of juice. Finely grate the parmesan so it melts smoothly into the sauce.
Step 3
Warm the olive oil, lemon zest and about 120 ml of pasta water in a large pan over low to medium heat. Let the zest bloom briefly without frying it.
Step 4
Add the wet pasta directly to the pan and toss for 1 minute. Remove the pan from the heat before adding cheese.
Step 5
Stir in the cold butter, then add the parmesan gradually. Add more hot pasta water by the spoonful and keep tossing until the sauce turns glossy and creamy.
Step 6
Season with 1 to 2 tablespoons lemon juice, black pepper and a small pinch of salt if needed. Serve immediately on warm plates.
Pasta al Limone
A quick lemon pasta with parmesan, butter and starchy pasta water. Original German recipe with metric details: https://echtgekocht.de/rezepte/pasta-al-limone/
echtgekochtIngredients
Serves 2
- 0.5 lb spaghetti or linguine
- 0.53 gals water
- 0.7 oz salt for the pasta water
- 1 organic lemon
- 1.5 oz parmesan, finely grated
- 1 tbsp extra virgin olive oil
- 1 oz cold butter, diced
- ½ tsp freshly ground black pepper
- 1 pinch fine salt for seasoning
Serves 2
- 0.5 lb spaghetti or linguine
- 0.53 gals water
- 0.7 oz salt for the pasta water
- 1 organic lemon
- 1.5 oz parmesan, finely grated
- 1 tbsp extra virgin olive oil
- 1 oz cold butter, diced
- ½ tsp freshly ground black pepper
- 1 pinch fine salt for seasoning
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