- The Premier Italian American Newspaper Since 1931 -
Spaghetti al Limone

Spaghetti al Limone


  • 1 lb spaghetti
  • 1 clove garlic, for rubbing
  • 2 lemons (zest of 1 lemon, juice of 2 lemons)
  • 5 tbsp extra-virgin olive oil
  • a pinch of salt
  • 1 cup finely grated Parmigiano cheese, plus extra for sprinkling
  • 1 bunch fresh flat-leaf parsley, chopped
  • Basil for garnish
  • Lemon wedges for garnish


Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti until al dente.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.

When the spaghetti is cooked, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta with Parmigiano, fresh parsley and lemon zest. Garnish with lemon wedges, basil and serve.