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.
Meat free pasta dishes are typically a first course in Italy 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).
There are no overbearing flavors in this Lemon Pepper Spaghetti, just a well-balanced, clean, lemon and pepper taste in every bite. There is also no salt added to this recipe because there are 2 salty cheeses used. If you can’t find Pecorino, just use all Parmesan cheese.
This is a simple pasta dish, here are some delicious optional that could be added:
- Chopped chives
- Red pepper flakes
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.
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
This spaghetti was recently as easy side dish to Lemon Parmesan Crusted Salmon that I make for every Friday dinner. Pic below.