Pasta Limone

This Pasta Limone is one of our favorite pasta dishes. If you’ve been to Lil’ Frankie’s in NYC’s East Village Dinner — Lil’ Frankie’s (lilfrankies.com)you’ve probably tried their iconic Spaghetti Limone. This recipe is by Frank Prisinzano and after making it, you will quickly understand how it came to be such a famous dish. This pasta is on repeat at our home—it’s straightforward, quick, and uses just a few basic ingredients that you probably already have on hand. This recipe has always reminded us of the OG Italian “Alfredo” or “pasta al burro” which consists of butter, Parmigiano, and pasta water. The addition of lemons in this dish makes us feel as if we are sitting on the coast of Positano with a glass of wine in hand.

What stands out

This Pasta Limone recipe uses only a handful of ingredients but the results are so flavorful. The secret to this luscious sauce is actually using a couple of ladles of pastawater — the liquid gold that binds everything together and makes the dish so creamy, without any cream. You’ll also love how speedy this dish takes, 15 minutes from start to finish! The finished dish is so bright and lemony, and the freshly grated parm just takes it over the top.

How to Prepare Pasta Limone

Bring a large pot of water to a boil over high heat.

Then generously salt the water.

Add the spaghetti and cook until al dente (about 10 minutes).

Using tongs, transfer the cooked spaghetti to a clean pot.

Add the cubed butter and then add a small ladle or two of the pasta-cooking water.

Add the lemon juice (removing any pits, as necessary).

Using tongs or a wooden spoon, stir the pasta in a circular motion until the butter has melted and you are left with a beautiful butter-lemon sauce at the bottom of the pot.

Plate the pasta and then garnish with lots of freshly finely grated parmesan cheese and enjoy!

Kitchen tip

The pasta water should be as salty as the sea as this is your only chance to flavor the pasta.

Swaps

1. Feel free to add a protein to this Pasta Limone. Chicken, or shrimp would be perfection!
2. You could also add in some fresh garlic to this. sauté sliced or minced garlic in the pot, before adding in the cooked pasta.
3. For even more bright flavors, garnish with chopped parsley as well.
4. Bump up the cheesiness and add in some additional grated parmesan cheese when you add the pasta water.
5. You can certainly use your favorite gluten-free pasta to make this recipe. We haven’t tried it personally, so please adjust the cooking time according to the package directions.
6. To make this recipe dairy-free use a non-dairy butter substitute and either omit the cheese or use a dairy-free cheese alternative.

Serve it with

• Serve this Pasta Limone with a big salad, like our Lemon Parmesan Salad or Caesar Salad.
• This pasta dish is great with garlic bread or our Cheesy Garlic Bread Recipe.
• Our Pasta Limone would be great as a side dish for simple grilled steak, chicken or shrimp.

Questions

how much pasta water should we add in?

Don’t use too much of the pasta water or your sauce may be too thin. About 1/3 cup should be enough to bind the sauce together. Always start with less water, and add more as needed.

what kind of parmesan cheese do you use in this pasta limone?

Please buy a fresh block of Parmigiano Reggiano cheese and grate it yourself. Avoid anything in a box or anything pre-grated. Authentic Parmigiano Reggiano will be stamped on the rind.

can we add a protein to this dish?

Absolutely! Cooked, cubed chicken or steamed shrimp would be in this Pasta Limone recipe.

can we make this recipe gluten-free?

Yes, you can certainly use your favorite gluten-free pasta to make this recipe. We haven’t tried it personally, so please adjust the cooking time according to the package directions.

can we add other ingredients to this recipe?

Yes! You could add in some sauteed diced zucchini, peppers or onions to this as well.

can we make this recipe dairy-free?

Yes, you can use a dairy-free butter substitute and either omit the cheese or use a dairy-free cheese alternative.

Ingredients

Makes 3 servings

• salt
• 350 grams spaghetti, 3/4 pound, or any variety
• 6 tablespoons unsalted butter, cut into cubes
• 2 lemons, juiced
• 3 tablespoons Parmigiano Reggiano, grated (use a high-quality block of Parmigiano), to taste

Equipment

• Large Pot
• Box Grater
• Nakiri Knife
• Cutting Board

Method

1. Bring a large pot of water to a boil over high heat. Generously salt the water as this is your only chance to flavor it—the water should be as salty as the sea.
2. Add the spaghetti and cook until al dente. This should take about 10 minutes but please cook the pasta to your desired doneness.
3. Using tongs, transfer the cooked spaghetti to a clean pot. Add the cubed butter and a small ladle or two of the pasta-cooking water. Add the lemon juice (removing any pits, as necessary).
4. Using tongs or a wooden spoon, stir the pasta in a circular motion until the butter has melted and you are left with a beautiful butter-lemon sauce at the bottom of the pot.
5. Traditionally this pasta is served on oven-safe plates warmed briefly in a low oven. This helps keeps the pasta warm after serving, but this is optional.
6. Once the pasta is plated, garnish with lots of freshly finely grated parmesan cheese and enjoy!