In 2011, I published a spaghetti recipe featuring cheese and black pepper known as cacio e pepe. Despite its popularity, I was dissatisfied with the recipe’s added ingredients and the potential for errors during preparation. Finally, in 2018, I decoded the perfect recipe and shared it online. Similarly, I am now presenting a new and improved recipe for spaghetti al limone (or fettuccine), a classic pasta dish originating from regions such as Genoa, Amalfi, and Sicily where lemons are abundant. The most basic version of this dish includes lemons, olive oil, parmesan, salt, pepper, and fresh basil in a raw sauce. However, there are many variations, including my own from 2011, which often include cream, butter, wine, shallots, ricotta, goat cheese, or more. These additions are not necessarily attempts to provoke controversy or satirical accounts, but rather, they enhance the overall flavor and are all worth trying.
The 30th anniversary cookbook edition of the River Cafe London reminded me of how simple and delightful spaghetti al limone can be when prepared without unnecessary complexity. While their minimalist version is heated at the end, I have found that my tried and true technique for cacio e pepe, a thicker sauce thinned with a small amount of pasta water after coating the hot spaghetti, works better and almost entirely eliminates the frustration of attempting to combine oil and water on a weeknight. Additionally, I have found that I need less lemon and olive oil. According to Marcella Hazan, who is considered the patron saint of Italian cooking triumphs, fettuccine al limone is “one of those lightning-quick Italian triumphs”. It only takes a minute longer to make than boiling pasta and creates a sunny, summery, and quick meal that everyone should have in their recipe repertoire.
Rewritten:
A year ago: Linguine and Clams
Two years ago: Stovetop Americanos
Three years ago: Weeknight Nachos with Strawberry Milk and Corn and Black Beans
Four years ago: Strawberry Cornmeal Griddle Cakes and Strawberry Cheesecake Ice Cream Pie.
Valerie’s French Chocolate Cake was made five years ago.
Six years ago, Espresso Granita with Whipped Cream was served.
Broccoli Parmesan Fritters were made seven years ago.
Eight years ago, Dobos Torte was baked.
Nine years ago, Mushroom Crepe Cake, Braided Lemon Bread, and Carrot Salad with Harissa, Feta and Mint were all prepared.
Ten years ago: Lemon Mint Granita, Pickled Sugar Snap Peas, and Springy Fluffy Marshmallows
Eleven years ago: 10 Pain-free Paths to Pizza-making and Pistachio Petit-four Cake
Twelve years ago: Gateau de Crepes and Dilled Potato Salad with Pickled Cucumber
And for the opposite side of the globe:
Six Months Ago: Ginger-Scallion Vinaigrette Egg Bowl with Crispy Rice
1.5 Years Ago: Sheet Pan Meatballs with Crispy Turmeric Chickpeas and Boulevardier
2.5 Years Ago: Pimento Cheese Potato Bites
Changed content:
Tres Leches Cake + A Taco Party and Eggnog Waffles were featured 3.5 years ago.
Jelly Doughnuts and Endives with Oranges and Almonds were featured 4.5 years ago.
This recipe for Simplest Spaghetti al Limone serves 2 to 3 people and takes only 15 minutes to make. It was sourced from Smitten Kitchen and can be printed for convenience.
I am generally not a fan of Microplane (especially Microplane rasp-ed) parmesan, as I find it to be fluffy and lacking in substance. I prefer my parmesan to have more bite and weight. However, in this case, it is the absolute best option because it grates the parmesan so finely that it can easily be turned into a sauce with just a whisk. Additionally, you will likely already be using the Microplane for the lemon zest, so it’s a convenient choice. If you don’t have a Microplane, you can use the smallest holes on a box grater instead. Another option is to use the food processor method that we use for cacio e pepe, which involves blending the parmesan into the smoothest paste possible before returning it to the pasta bowl.
If you are able to locate a lemon that has not been sprayed or waxed, it would be ideal for this recipe. However, if such a lemon is not available, gently scrub the lemon (being careful not to remove the zest) and thoroughly dry it before zesting it for use.
Ingredients:
– 1/2 pound (8 ounces or 225 grams) dried spaghetti
– 1 lemon
– 3 1/2 ounces (100 grams) parmesan cheese
– Freshly ground black pepper
– 3 tablespoons (45 ml) olive oil
– Fresh basil leaves, torn
– 1/2 pound coarse salt
Cook the spaghetti in a pot of water seasoned with salt, following the directions on the package. While it’s cooking, use a rasp-style grater (this one is most common, but I prefer this size) to finely grate the zest of half a lemon into a large serving bowl. Add the juice of the entire lemon (around 4 tablespoons). Use the same grater to grate parmesan cheese on top. Add olive oil, approximately 1/2 teaspoon of salt (and more to taste), and several grinds of black pepper. Use a whisk to combine the ingredients until they are well blended and as smooth as possible.
Once the pasta is cooked to perfection, scoop out one cup of the cooking water, set it aside, and drain the remaining water. Toss the hot spaghetti with the lemon-parmesan mixture in the bowl, using tongs or spoons to ensure all the strands are properly coated. Don’t worry if the mixture seems too thick or sticky at first; just make sure the strands are evenly coated. Gradually add reserved pasta water, one tiny splash at a time (around 1 to 2 tablespoons), tossing the spaghetti all the while, just until the pasta looks sleek and lightly sauced. Be extra careful not to “wash away” the sauce from the pasta by adding too much water. You may only need a single splash to achieve the desired glossy texture. Add basil leaves, toss to combine, and serve. For an added touch of flavor, finish each serving with a little extra olive oil, salt, pepper, and parmesan.
