LEMON PASTA | How to Make Best PASTA AL LIMONE

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring a large pot of water to a boil, then add a handful of coarse salt and let it dissolve.
2. Add the dry spaghetti and cook it.
3. In a mixing bowl, put 200 g (2 cups) of freshly grated Pecorino and the zest of one large lemon.
4. Put 4 tablespoons of extra virgin olive oil and the zest of one lemon into the pan before heating it. Tear a few fresh mint leaves by hand into the pan.
5. Squeeze the juice of half a lemon into the bowl and the juice of the other half into the pan.
6. Set the pan on low heat. When the pasta is cooked al dente, add it to the pan and toss gently.
7. Add 4 tablespoons of pasta water to the cheese bowl and whisk with a fork.
8. Mix this cheese sauce through the pasta with tongs so it soaks in.
9. Grate a generous amount of Pecorino over the pasta and mix until it melts, tossing the pan if you can, until creamy. Remove from the heat and serve.

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

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