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Classic Pasta al Limone
Traditional dish · Italian
A quintessential Italian pasta dish featuring a bright, creamy sauce made from lemon, butter, and Parmesan cheese, coating perfectly cooked spaghetti.
Ingredients
- Spaghetti400g
- Unsalted Butter115g
- Parmesan Cheese, finely grated100g
- Lemon, zested and juiced2
- Heavy Cream60ml
- Saltto taste
- Black Pepperto taste
- Fresh Parsley, chopped (for garnish)2 tbsp
- Waterfor cooking pasta
Steps
- 1
Cook spaghetti in a large pot of generously salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, melt butter in a large skillet over medium heat. Add lemon zest and cook for 1 minute until fragrant.
- 3
Reduce heat to low. Whisk in lemon juice and heavy cream. Gradually whisk in grated Parmesan cheese until the sauce is smooth and emulsified.
- 4
Add the drained spaghetti to the skillet with the sauce. Toss to coat evenly. Add reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
- 5
Season with salt and black pepper to taste. Serve immediately, garnished with fresh parsley and extra lemon zest if desired.
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