Simple enough to have on the table in fifteen minutes, fancy enough to serve to guests – spaghetti al limone is a great recipe to have up your sleeve.
Like most dishes with few ingredients, quality makes a difference here – use the good olive oil, and a nice piece of Parmesan.
Having made spaghetti al limone regularly for twenty years now, my version has evolved somewhat from the original River Café recipe, and uses considerably less olive oil and cheese.
Spaghetti al limone
(serves 4 as a main course, or 6 as a starter)
- 500g spaghetti
- juice and zest of two lemons
- 125ml olive oil
- 75g Parmesan cheese
- salt and pepper
- a handful of basil leaves, shredded
- Bring a large pot of salted water to the boil and add the spaghetti.
- While the spaghetti is cooking, whisk the lemon juice and olive oil together in a large bowl.
- Add the Parmesan cheese and stir until dissolved – the sauce should be thick and creamy.
- Season generously with salt and pepper.
- Drain the pasta and toss with the sauce until thoroughly coated.
- Stir through the shredded basil and lemon zest and serve.
Ten More Bites 
Yummy yummy, thanks for sharing!
As advertised, this recipe delivers. Have tried it from Ferns Cookbook
yum–