November 3, 2014

Spaghetti Limone

Spaghetti Limone (recipe used with permission from Barilla Canada)

Prep time: 10 min Cook time: 20 min

Skill Level: Easy

1 box Barilla® Spaghetti
4 tablespoons (60 mL) extra virgin olive oil
¼ cup freshly grated Parmigiano Reggiano cheese
½ cup freshly grated Pecorino Romano cheese
½ cup fresh lemon juice (from about two lemons)
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 tablespoon (15 mL) marjoram, packed
1 tablespoon (15 mL) grated lemon zest (from about two lemons)


BRING 6 quarts of water to boil and add salt (optional). WHISK the oil, grated cheese, lemon juice, ¾ teaspoon of salt and ½ teaspoon of pepper in a large bowl to blend. SET the lemon sauce aside (the sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using). COOK the Spaghetti, stirring occasionally, until tender yet al dente, about 8 minutes. DRAIN, reserving 1 cup of the cooking liquid. ADD the spaghetti to the lemon sauce, and toss with the marjoram and lemon zest. TOSS the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. SEASON the pasta with more salt and pepper to taste. TRANSFER to bowls and serve.

Serves 6 (serving size: 1)



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