Spaghetti al Limone
I've been wanting to make this classic Neapolitan pasta dish ever since I tasted it on my last trip to Campania. It's super easy to make, who doesn't love a sauce you don't even have to cook? The flavors are so summery and refreshing you'll feel like you're back in Napoli! Perfect for a big group, I love serving this in a big bowl and having people help themselves. - Rosella Rago
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