Spaghetti al limone

Don’t wanna make you guys jealous, but we just came back from two weeks of eating our way around Italy and it was exactly as good as it sounds. We spent a few days in Sorrento, a city along the Amalfi coast where, legend has it, Limoncello was first “invented”. Not too surprising given the absolute mental size of the lemons these folks grow. Pasta al limone is a staple that you can’t and honestly shouldn't avoid in this area of Italy, so as a tribute to this gorgeous area, and because I miss the food already, I thought I’d bring it to your kitchens!

If you don’t like lemon in your pasta, this is not your thing. It’s decidedly lemon-y. I don’t know why I feel like that disclaimer was needed, as it’s a very accurately named dish, but I thought I’d let you know. Also: a very hard dish to photograph?

Ingredients #

Ingredients for 2:

• 300gr of fresh spaghetti, or 200gr of the dried stuff
• 125gr sour cream
• 1 big lemon
• 60gr Parmigiano Reggiano grated + more for on top sprinklingz
• Black pepper
• Salt

Method #

1. Bring a large salted pot with water to a boil and cook the pasta al dente according to package instructions.

2. In a bowl mix together the sour cream, juice and grated zest of the lemon, the parm grated, a good pinch of salt and some ground black pepper.

3. Reserve some pasta cooking water before draining the pasta, this will help you get a nice and glossy sauce.

4. Drain the al dente pasta, and in the same pot mix in your lemony cheesy mixture + some reserved pasta water. Toss everything together and taste for seasoning, decide it needs a little more salt, and voila - that’s it.

This is probably the most low-effort high-reward pasta you’ll ever make. There’s no way of messing it up, it comes together ridiculously fast, and it delivers all them summery vibes.