Pasta with lemon sauce
6 servings
25 minutes
Lemon sauce pasta is a refined dish of European cuisine that embodies the freshness and sophistication of Mediterranean flavors. Tender spaghetti coated in velvety lemon sauce with hints of olive oil and parmesan creates a harmonious balance of tartness and creaminess. Basil adds a light spicy freshness, while lemon zest enhances the aroma. This dish is particularly popular in Italy, where lemons symbolize sunny warmth and joy. Light and refreshing, it is perfect for a summer dinner or a romantic evening. Served hot with leftover sauce, it allows everyone to enjoy its rich flavor and texture. The simplicity of preparation makes it a favorite choice for gourmets who appreciate elegant yet accessible dishes.
1
Boil the spaghetti in salted water (do not overcook!), then drain the water.
- Spaghetti: 500 g
- Sea salt: 0.5 teaspoon
2
Grate the zest of 1 lemon on a fine grater.
- Lemon: 4 pieces
3
Squeeze the juice from all four lemons.
- Lemon: 4 pieces
4
Grate the Parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 150 g
5
Chop the basil leaves finely (leave a few leaves whole).
- Basil: 1 bunch
6
Set aside a portion of grated Parmesan, gradually add olive oil and lemon juice to the rest, and mix everything until it reaches a thick sauce consistency similar to mayonnaise.
- Parmesan (Parmigiano Reggiano): 150 g
- Olive oil: 100 ml
- Lemon: 4 pieces
7
Toss the pasta with the sauce (about a third needed), add chopped basil, and mix everything.
- Olive oil: 100 ml
- Basil: 1 bunch
8
Place the spaghetti on plates, sprinkle with lemon zest, remaining parmesan, and basil leaves. Serve immediately with the remaining sauce.
- Lemon: 4 pieces
- Parmesan (Parmigiano Reggiano): 150 g
- Basil: 1 bunch
