When it comes to pasta, I’m always on the lookout for recipes to try at home. Recently, I stumbled upon a recipe for pasta al limone, or ‘lemon water’ pasta. Shared by Jacqui Debono at the Pasta Project, this recipe adapts one by Neapolitan Michelin star chef Peppe Guida, making it easier to make in the comfort of your own home.
To start making this dish, you should steep lemon peels in hot water overnight. This means you’ll need to plan your dinners ahead of time, but when it comes time to actually cook, your dinner will be ready in no time.
This easy recipe was definitely delicious — although if I were to make it again, I think I would perhaps add some garlic and butter, too, just so the lemon flavour isn’t quite so strong.
Jacqui’s recipe requires cooking the spaghetti in lemon water like risotto in stock, which I’d never actually done before, but it proved quite simple.
With just four key ingredients, spaghetti, lemons, basil, and cheese, this pasta dish is a great budget-friendly option for those weeks when the purse strings are a little tighter.
Ingredients (Serves two)
- Two portions of spaghetti
- Three unwaxed lemons
- Three and a half ounces, provolone del Monaco, or other types of provolone dolce or Parmigiano Reggiano
- One handful of basil leaves, chopped
- Two and a quarter cups of water
- Three or four tablespoons of extra virgin olive oil
- Salt and pepper, to taste
Method
Start by washing the lemons, cutting them into quarters, and removing the pulp. Place the lemon peels in a bowl with 500ml (about one pint) of hot water heated to about 75/80°C. Cover and leave to infuse overnight.
When it’s time to cook, strain the lemon water into a small pan and bring to the boil. In a deep saute pan, add a large ladleful of the lemon-infused water, a couple of tablespoons of olive oil, and a pinch of salt, and bring to the boil on a medium-heat.
Add the spaghetti to the pan, stirring continuously. Gradually add more lemon-infused water as needed to cook the pasta and prevent it from drying out. Keep the heat at medium and continue stirring.
Once the pasta is cooked, remove it from the heat and stir in some grated cheese and another two tablespoons of olive oil. Then add the chopped basil and stir again.
Top with some more basil, ground black pepper, and grated cheese. Serve immediately.