1972. Lemon Spaghettini

This lemon spaghettini pasta is a bright, creamy dish made by cooking pasta directly in a lemon-infused water, then coating it with butter, parmesan, and lemon juice. It is a quick, vibrant pasta known for its rich texture and citrusy flavor.

Ingredients:

450g spaghettini

50g butter

3 lemons, zest and juice

1 cup grated parmesan

Method:

Create an infusion with lemon peels/zest in water and bring to a boil.

Add spaghetti directly into the lemon water and cook until al dente.

In a large pan, melt the butter over medium heat. Add lemon juice.

Transfer the cooked pasta directly into the pan with butter.

Stir in parmesan and some pasta water to create a velvety, creamy emulsion.

Garnish with more lemon zest and parsley if desired

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