Spaghetti al Limone

This recipe comes from the south of Italy where the most fragrant lemons grow. Use the very best olive oil and lemons you can find and you will taste it in this simple – but extremely delicious – classic dish.

Serves around ten people.

Spaghetti al Limone

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olive oil, extra virgin



Parmesan cheese



lemon juice



basil, finely chopped



sea salt and freshly ground black pepper



dried pasta (spaghetti)

Preparation method

  • Combine the oil and the lemon juice to create an emulsion. Add the Parmesan cheese.
  • Cook the spaghetti in a large pan of salted boiling water until al dente and then drain. Return the pasta to the heat.
  • Add the emulsion to the pasta; the heat of the pasta will melt the cheese.
  • Season to taste with salt, freshly ground pepper, and basil. Add extra lemon juice or zest if necessary. 

Serving suggestions

  • Combine the sauce with spaghetti, bucatini, or linguine.
  • Add lemon peel at the last minute if you can find untreated lemons.
  • Variation tip: in addition to basil, add a mix of rosemary, oregano, and thyme.
  • Variation tip: replace the Parmesan cheese with a pecorino, fontina, or another hard cheese.

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