Frank Prisinzano's Spaghetti Limone
I highly recommend De Cecco spaghetti. It's more expensive but for a simple recipe like this, it makes all the difference.
Servings: 6
Ingredients
- 1 lb. spaghetti
- sea salt, or kosher salt
- 1 to 2 medium to large sized lemons sliced in half
- 3 to 4 tablespoons grass-fed, unsalted butter + more if needed
- parmesan cheese finely grated
Instructions
- Bring a large pot of water to a boil, add lots of salt, stir, add in the pasta and cook your spaghetti to al dente. Reserve about a cup of pasta water, set aside and turn off the heat. Drain* your pasta and place directly back into the same pot. Add the butter and the juice of one lemon (throw the juiced lemon rinds in the pot too) and some pasta water; start with a 1/4 cup and mix together until the butter melts and everything is combined. Look at the pasta and taste if needed. Add more butter, lemon juice and pasta water as needed. Mix again. You want your pasta nicely coated in the sauce.
- To serve: Serve the Spaghetti Limone with a generous amount of the finely grated parmesan cheese over the top. Serve and enjoy!
Notes
*if you don't mind using two pots, simply move the cooked, wet pasta into a new pot and go from there!