How to Make PASTA al LIMONE Like an Italian (Lemon Pasta Recipe)

By Vincenzo's Plate · 15 min

Ingredients

Instructions

1. Bring a large pot of water to a boil, then add 1 tbsp rock salt and let it dissolve.
2. Cook the pasta for 2 minutes less than the package says.
3. Zest one lemon onto a plate (enough for two people; zest a second lemon for a stronger lemon flavor). Juice both lemons into a bowl, getting as much juice as possible, and keep the squeezed halves.
4. Heat 4 tbsp EVOO in a large saute pan over medium-high heat. Add the lemon zest, half the lemon juice, a handful of mint leaves, and the squeezed lemon halves flat side down.
5. Drain the pasta and add it to the pan.
6. Dip a mug into the pasta water, take a generous amount, and pour it into the pan. Turn the heat to high.
7. Stir constantly for the first minute while the water evaporates.
8. After 1 minute, remove the lemon halves. Cook the pasta for 1.5 minutes in total.
9. With 1 minute left, zest the remaining lemon into the pan, reserving some zest for garnish. Tear more mint leaves and add them.
10. With 45 seconds left, add the remaining reserved lemon juice and keep stirring on high heat until all the water has evaporated.
11. Take the pan off the heat and add the Pecorino Romano. Toss to coat.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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