Simple, fragrant, and effortlessly elegant, Spaghetti al Limone is a dish that perfectly captures the essence of the Amalfi Coast. Made with just a handful of ingredients, like zesty lemons, Parmesan, and a splash of cream. This pasta brings big flavor in under 30 minutes. Whether you’re recreating a vacation memory or looking for a refreshing weeknight dinner, this lemon pasta is the kind of recipe you’ll come back to all summer long.
History
While not exclusive to the Amalfi Coast, Spaghetti al Limone shines brightest when made with Amalfi lemons, known for their sweetness and low acidity. These prized citrus fruits grow on terraced cliffs and are often used in both savory and sweet dishes across Campania. The dish has long been a favorite of coastal Italian households, appreciated for its minimalism and elegance.
Where Have You Seen This?
Chef Giada De Laurentiis has featured her own take on Spaghetti al Limone, often adding basil or arugula. It’s also seen in cookbooks by Marcella Hazan and on menus in towns like Positano, Praiano, and Ravello. While not movie-famous like Timpano or Carbonara, it evokes the La Dolce Vita lifestyle—fresh, easy, and full of joy.
This dish is ideal for alfresco summer dinners, served with white wine and maybe a Limoncello Spritz to start. Add a Caprese salad and you’ve got a full Amalfi-inspired meal. Pair with ceramic lemon-themed plates for that perfect Italian tablescape!
Craving a bit of coastal sunshine? Whip up a bowl of Spaghetti al Limone and let Amalfi’s golden citrus work its magic. Don’t forget to tag @TheAmoreLife if you make it—we love seeing your lemony creation
This specific recipe comes from Cooking with Nonna, Rossella Rago’s celebration of authentic Italian home cooking and real recipes from Italian grandmother which are meant for sharing. Her Spaghetti al Limone is a light, zesty pasta dish from Campania that brings a summery taste straight from the Amalfi Coast into your kitchen. It’s perfect for creamy yet refreshing meals without heavy sauces.
Spaghetti al Limone
Ingredients
- 1 lb Spaghetti
- 1 cup Basil leaves packed
- 2 Lemons zest and juiced
- 2 cups Grated Parmigiano cheese Pecorino can work or 1/2 & 1/2
- 4 tbsp Olive oil extra for drizzle
Instructions
- Cook pasta in generously salted, boiling water until al dente.
- While it cooks, finely chop basil.
- In a bowl, whisk basil, lemon zest & juice, olive oil, and grated cheese into a smooth paste.
- Drain pasta (reserve a cup of pasta water) and immediately toss with the lemon-cheese mixture. Add more pasta water as needed.
- Serve immediately with extra cheese and an olive oil drizzle.
Notes
- Serve right away—this sauce doesn’t stay creamy when it cools.
- Adjust lemon to taste: more for punch, less for subtle freshness.
- Basil can be torn by hand or bruised gently for full flavor release.
- Try half basil, half mint for a twist—bright and fresh.
- Thanks, Nonna