Quick and Easy Pasta al Limone
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- Опубликовано: 11 июл 2023
- This creamy lemon-filled Pasta al Limone recipe is a delicious, easy-to-make creamy pasta loaded with pecorino cheese and tossed with spaghetti. I love making this pasta recipe when I’m in a pinch.
This pasta has big bright, bold lemon flavors. If you want to tone it down, use the zest and the juice from 3 small to medium-sized lemons.
Ingredients for this recipe:
• • 3 tablespoons olive oil
• 6 tablespoons unsalted butter
• Zest of 4 lemons
• Juice of 4 lemons; this should total close to a ½ cup
• 1 cup of shredded Pecorino Romano cheese + more for garnish
• 1 pound dried spaghetti pasta
• sea salt and pepper to taste
Serves 4
Prep time: 5 minutes
Cook time: 15 minutes
Procedures:
1. Add the oil and butter to a large saucepan and heat over low to medium heat for 1 to 2 minutes.
2. Next, add in ½ of the lemon zest and cook for 2 to 3 minutes to help release some of the lemon flavor.
3. Pour in ½ of the lemon juice and cook for 2 to 3 minutes to concentrate the flavors of the lemon even more.
4. Set the pan aside.
5. Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
6. Next, drain the pasta and add it to the lemon butter saucepan.
7. Immediately add ½ cup of the hot pasta water along with the remaining lemon juice, lemon zest (reserve a little bit for garnish), cheese, salt, and pepper.
8. Toss the pasta repeatedly and vigorously to melt the cheese and emulsify it with hot water and pasta to make it creamy. The sauce should not break or be stringy. If you are nervous that the sauce will not come together, start by sprinkling in and tossing the pasta with half of the cheese. Once it’s mixed in, toss it with the remaining cheese.
9. Make pasta next and serve it with additional cheese and lemon zest.
Chef Notes + Tips
Make-Ahead: This is meant to be eaten as soon as it is finished being made.
How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat: Add the desired amount of pasta to a medium-sized saucepot and add in 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
Any pasta shape will work for this recipe.
If you are using fresh homemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.
Figure 2 tablespoons of lemon juice per person.
Al dente means to the tooth. The pasta should be firm but not hard or chalky.
Cooking time can be saved if you drop the pasta right after you saute the lemon zest in the butter and olive oil.
Add 2 tablespoons of chopped fresh basil or mint for a little more flavor. 
Хобби
This was so good and very easy to make. My family loved it.
I look forward to making this dish, it looks good
3:36 Chef Billy, I have an equipment recommendation for you: oval pasta pots. Bialetti makes them, but there are several brands out there. They're wide enough for you to drop in long pasta horizontally, without having to poke and prod it to get it to fit. It saves time and hassle, and ensures that the entire pasta gets the same amount of cook time, without half of it getting a minute more of exposure to boiling water like when you have to poke and prod it as it softens.
So excited to make this!!!
Made this for dinner and we loved it!
I cut down portions and made this tonight just for myself. It is so delicious! Thanks so much!
You are so welcome!
Thank❤️ you. Your recipes always work for me.
Appreciate that!
Spot on!
Many thanks 🙏
Yes!!! Best Sicilian pasta!
Omg the recipe is grt and so is ur style of speaking and expressing the flavours.😍 LOVE FROM INDIA👍
Nice, Chef! I've never tried this, but now I'll have to! I bet it's so refreshing this time of year!
For sure!
Thank you, Chef , for another super recipe . 🤗✋
My pleasure
Just made this tonight with angel hair pasta. It was delicious. The pecorino cheese was so nice. I thought it might be too strong but the lemon cut it nicely.
I can’t wait to try with some shrimp!
I want to thank you very much for this recipe. I just got back from Princess Discovery Cruise ship. and I ate at this restaurant called the 360. They served lemon pasta just like it. this tastes just like it. I am so happy I just made it and it was perfect thank you again
Chef congratulations fantastic recipe. Bravo.
Thank you so kindly!!
Candied bacon pieces drizzled on top! Love the video and can’t wait to make this
Or pancetta!
I made that dish the other night and added cooked chicken to it. Delicious.
Awesome, dude! I just watched Ina Garten do this, and she forgot the olive oil and cheese!! Haha!
Yep making this! All other recipes tend to over complicate the dish. Thanks Chef!
My pleasure. Thanks for watching!
Fabulous! I’m going to add a chicken breast using your foolproof method!
Hey bae when you hit the Kroger get some lemons
What’s missing is the Samuel Adam’s al Limone while prepping.
Chefs don't salt the real broth they make until it's applied in a particular recipe and commercial broths all have different salt levels. We have all had a sea water splashed in our face at the beach, so that's a more universal description. Also, if pasta is cooked al dente, it wouldn't be spending too much time in salted water. There is also a chance to taste the saltiness of the water before adding the pasta, just to be safe.
Chef, where can I find a pasta basket like that? I’ve search and all I can find are baskets with tall handles.
Delicatamente
I think I'm going to have some shrimp with my pasta al limone.
That or chicken would work really well :-)
Yummy!!! Can you use rough lemon for this recipe?!
What is rough lemon? I’ve never heard of it.
That small serving is just a sample. So just hand me the skillet. LOL😅
LOL, coming right up :-)
Thanks, I'll try it. I have one question though, why do you state volumes in English then weight in grams for the amount of the ingredient? The one exception was a pound or 454 grams of pasta. Weight vs weight. Most were of the 3 tablespoons or 145 grams volume vs weight? Can you explain where my knowledge is deficient? Thanks again, love the video.
In the states we almost always use volume unless it’s protein, or in this case pasta.
what cookware does you use?
Made-in
@@ChefBillyParisi thank you!
@ChefBillyParisi your preparation looks lemon-tastic. Hey I noticed your stylish watch and band. Love the face of it. Can you tell me the brand/model so I can eye it out online plz? Cheers 🍋
I’m always amazed at how many chefs don’t know the proper way to use a citrus zester. Zester on top, fruit on the bottom, and then you can see what you are doing and avoid the pith and the zest is captured in the tunnel of the zester. Good recipe though.
When you’ve been doing this, for this long you know when to stop and aren’t worrying about visual queues of where the pith starts to come through. You just know. Now, if it makes you more comfortable because you’re worried you may bite into the pith then by all means do you. Gestures like this are subjective and there is not a perfect way to do it, just perfect for the person performing it.
@@ChefBillyParisi Wasn’t being critical although I know it probably sounded like it. I had done it the other way for years and when I was shown it was soooo much easier. Garlic and ginger one way and citrus the other. I enjoy your videos.
All good.
What about angel hair my fav
Sure, why not?
I used half a packet of pasta, and 2 lemons, and it was far too sour to enjoy.
Chef Billy, at 3:32 you repeat the adage that pasta water should be as salty as the ocean, but this is a misconception that really needs to be retired. Ideal pasta water should be about as salty as chicken broth, and no more than that. That's about 1% salinity. The ocean is about 3% salinity on average. That is WAY TOO SALTY. Try it sometime. Make some salty pasta water that is as salty as the ocean, and cook pasta in it. You will find the pasta to be inedibly salty. Do not salt pasta water as salty as the ocean. Stop at broth level salinity, especially if you're going to use any pasta water as part of the sauce.
Needs mint and you should mix the cheese wiaht hot pasta water before mixing in the pan. No need for butter.