Pasta al Limone
Bright lemon pasta with garlic, chili, parmesan, and parsley. Move pasta to the pan 2 minutes before true al dente, finish over high heat so it keeps cooking, and balance lemon sourness with salt (optional butter for extra gloss).
Product list ingredients
- garlic
- lemons
- parmesan
- pasta
- chili powder
Ingredients
- •200 to 250g dried store-bought pasta
- •1 garlic clove, peeled and thinly sliced
- •1 large lemon (zest + 1/2 to 1 lemon juice, to taste)
- •2 to 3 tbsp olive oil
- •1 tsp chili flakes or fresh chili, minced
- •1/4 cup chopped parsley
- •2 to 3 oz parmesan, finely grated
- •Optional: 1 tbsp butter
- •Kosher salt and freshly ground black pepper, to taste
Directions
Start boiling well-salted water in a wide pot with just enough water to cover pasta properly.
Build the base in a high-walled saute pan with olive oil, sliced garlic, chili, lemon zest, and black pepper. Cook 3 to 5 minutes over medium heat until garlic is light blonde and aromatic, not browned.
Boil pasta until it is still 2 minutes before true al dente, then transfer directly into the pan. Keep heat high so pasta actively cooks in the sauce, not just warms. Toss continuously.
Add lemon juice gradually (start with half a lemon), parsley, parmesan, optional butter, and a small pour of olive oil. Add boiling pasta water a splash at a time until glossy and emulsified.
Taste and balance: if lemon is too sour, add a little salt first, then more cheese if needed. Adjust thickness with pasta water (thicker: more cheese, looser: more water).
Plate by twisting pasta with a carving fork and support with a soup ladle for height. Finish with extra parmesan, parsley, lemon zest, and black pepper.