Spaghetti Limone Parmeggiano – a delicious recipe with salt, lemon, Parmesan cheese, freshly ground black pepper, extra virgin olive oil, pasta water. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Boil the spaghetti in salted boiling water, according to the package directions.
2
Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer-one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.
3
When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.
4
Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.
530
kcal
Calories
22
g
Fat
60
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 pound (3/4 box) spaghetti, Coarse salt, 1 lemon, 1 1/2 cups finely grated fresh Parmesan cheese, and more.
Yes, Spaghetti Limone Parmeggiano falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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