Lemon Pepper Spaghetti
Lemon Pepper Spaghetti is a dish uses a few ingredients that you may already have in the cabinet and fridge. Just 10 minutes to an easy and fresh flavored meal. A lemon twist on cacio e pepe (cheese and pepper), this is a wonderful way to celebrate citrus season. A popular dish on the Italian Amalfi coast because they have the best (and biggest) lemons I’ve ever seen.
In Italy, people typically serve meat-free pasta dishes as a first course. This is followed by the meat course. This is the simple, and I mean the simplest, spaghetti al limone (as the Italians call it). This recipe is for 4 servings of a main dish size (American style).
Ingredients
- Spaghetti
- Olive oil
- Lemon juice
- Lemon zest
- Ground black pepper
- Parmesan cheese, grated
- Pecorino Romano cheese
- Fresh parsley
There are no overbearing flavors in this Lemon Pepper Spaghetti—just a well-balanced, clean lemon and pepper taste in every bite. Meanwhile, there’s no added salt in this recipe since it relies on two naturally salty cheeses. If you can’t find Pecorino, simply use all Parmesan.
Optional Additions
This is a simple pasta dish, here are some delicious optional that could be added:
- Garlic
- Chopped chives
- Red pepper flakes
- Mushrooms
- Chicken
There are 2 types of lemons available right now, Meyer and regular lemons. I’ve tried this recipe with both, and they work very well.
Cooking spaghetti tip
When the spaghetti is done, before draining, reserve some of the pasta water to add to the spaghetti to make it saucier and creamier. This is always a good trick when reheating leftovers.
More Lemon Dishes
- Mediterranean Lemon Pesto Salmon
- Crispy Gnocchi with Peas, Asparagus and Lemon
- Lemon Risotto with Spring Peas
Serving Suggestion
This spaghetti was recently as easy side dish to Lemon Parmesan Crusted Salmon that I make for every Friday dinner. Pic below.
Lemon Pepper Spaghetti
Video
Ingredients
- 1 pound (453 grams) spaghetti
- ⅔ cup (157 ml) olive oil
- ½ cup (118 ml) lemon juice
- 2 tablespoons lemon zest
- ½ teaspoon fresh ground black pepper
- ½ cup (85 grams) good Parmesan cheese, grated
- ¼ cup (85 grams) Pecorino Romano cheese (if you can’t find it substitute Parmesan)
- Fresh parsley, chopped
Instructions
- Bring a large pan of 6 cups (1.4 liters) water to a boil. When boiling add 1 tablespoon salt. Submerge the spaghetti and cook for 9 minutes.
- While the spaghetti cooks, add the oil to a large pan over a very low heat (you just want to warm the oil slightly) then turn off the heat. Add the lemon juice, zest, pepper, Parmesan and pecorino, miix to make a sauce.
- When the spaghetti is done, use tongs to take right from the water into the bowl with the sauce, add some of the pasta water if you wish to make it saucier. Toss the spaghetti when until all coated with the sauce. Serve immediately garnished with parsley.
Notes
Garlic
Chopped chives
Red pepper flakes
Mushrooms
Chicken
So good and so easy! I served it with grilled shrimp, a lovely summer day meal.
That is a delicious summer meal.
Freshly ground peeper is a must. I buy the pepper mills from the spice aisle. Lots of pepper with the fresh lemon flavor is perfection.
I’m hoping you mean pepper 🙂 I agree and I buy those pepper mills also because the expensive ones never grind right for me. Thank you for your feedback.
Ha ha, yes, pepper. Thank autocorrect