Positano Lemon Spaghetti

Ingredients

• 400 g spaghetti
• 2 Sorrento lemons (Use organic lemons with edible peel if Sorrento lemons are unavailable; zest and juice the lemons.)
• extra-virgin olive oil (Amount not specified in the source; approximately 2 tbsp is estimated.)
• 80 g butter
• fresh basil leaves (1 handful, roughly 10 g; reserve some leaves for garnish.)
• salt (For the pasta water and seasoning, to taste.)
• 40 g Parmigiano-Reggiano (Finely grated.)

Steps

1. 1

   Wash and dry the lemons thoroughly. Finely grate their edible yellow peel, avoiding the bitter white pith, then squeeze the lemons and reserve the juice separately. Grate the Parmigiano and pick the basil leaves.

2. 2

   Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to the package directions until al dente, stirring occasionally so the strands do not stick.

3. 3

   While the spaghetti cooks, warm the extra-virgin olive oil and butter in a large skillet over low to medium heat. Add the lemon zest and let it gently warm until fragrant without browning the butter.

4. 4

   Add the cooked spaghetti to the skillet, reserving some of the pasta cooking water first. Toss thoroughly so the butter and oil coat every strand.

5. 5

   Add lemon juice a little at a time, tossing continuously. Loosen the sauce with splashes of reserved pasta water until it becomes glossy and lightly coats the spaghetti.

6. 6

   Add the grated Parmigiano and basil leaves. Toss off the heat until the cheese melts into the sauce and the basil becomes fragrant. Taste and adjust the salt and lemon juice as needed.

7. 7

   Divide the lemon spaghetti among four plates. Finish with any reserved basil, a little extra lemon zest, and additional Parmigiano if desired. Serve immediately while the sauce is silky.

Notes

The source provides the ingredient list but does not specify the amount of olive oil or detailed cooking instructions. Use organic lemons if the peel is to be eaten. Add pasta water gradually to prevent the butter-and-cheese sauce from becoming watery.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian
• lemon
• summer
• quick
• stovetop