Pasta al limone is a light, creamy, fresh dish that couldn’t be easier to make . It’s southern Italian/Sicilian cuisine, perfect for summer because it requires very little cooking time. The brightness of lemon with pasta topped with either pecorino Romano or parmigiano reggiano cheese is a delicious combination of flavors. This dish is commonly enjoyed on the Amalfi coast where some of the best and most fragrant lemons are grown. Here’s how to make it:

Pasta al limone

Serves 2 or 3

1/2 lb fresh or dry pasta (spaghetti, linguine or any long pasta)

approximately 1/2 cup lemon juice (juice of one large lemon)

zest of 1 lemon

4 tbs salted butter

Pasta water

black pepper

approximately 1/3 cup grated cheese (pecorino Romano or parmigiano reggiano ) plus more to serve

Bring a large pot of water to a rolling boil add a good amount of salt (should taste like the sea). Add 2 tbs of butter to a saute pan, add the lemon juice and bring to a low boil. Cook the pasta al dente removing a little of the pasta water, add the pasta to the lemon butter, stir vigorously adding some reserved pasta water as you stir the pasta, continue stirring until a creamy sauce forms. Add the lemon zest, pepper and remaining 2 tbs of butter stirring until all is combined . Remove from heat and add the grated cheese toss to combine. Serve with more grated cheese and some chopped parsley.

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