Pasta al Limone

Name: Pasta al Limone
Cuisine: Italian
Ingredients: 1 lemon; 120 grams pasta; 1 tablespoon butter; 1 anchovies; 1 pinch salt; 1 handful parsley; 1 lemon; 1 little olive oil; 1 pinch Parmesan cheese or Pecorino cheese

Serves 1

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Pasta al Limone

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Serves 1

Directions

1Peel one lemon.
2Place the lemon peel into boiling water, along with a pinch of salt.
3Grate the yellow part of another organic lemon.
4Add 120 grams of pasta to the boiling water with the lemon peel.
5Pour a little olive oil into a pan.
6Add one anchovy to the pan, or two if the anchovies are bigger.
7Add lemon juice to the pan.
8Add a bit of the pasta's boiling water, which is full of starch, to the pan.
9Move the cooked pasta into the pan with the sauce.
10Add some more of the yellow pasta water to the pan.
11Add chopped parsley to the pasta in the pan.
12Add a teaspoon of butter to the pasta in the pan.
13Serve the pasta onto a plate.
14Spoon some of the creamy sauce from the pan over the pasta.
15Garnish with lemon zest.
16Optionally, sprinkle with Parmesan or Pecorino cheese.

Ingredients

1 lemon
120 grams pasta
1 tablespoon butter
1 anchovies
1 pinch salt
1 handful parsley
1 lemon
1 little olive oil
1 pinch Parmesan cheese or Pecorino cheese

Equipment

peelerpotgraterpanladletongs

Tips

Ensure to use organic lemons for zest.
Only grate the yellow part of the lemon, not the white, as the white part is too bitter.
Do not cook the pasta with the cheese, as the acidity of the lemon will create chunks of cheese.
If using bigger anchovies, use two instead of one.
The pasta water will be full of starch and add creaminess to the sauce.
The lemon pasta does not need cheese, but if you want you can use some Parmesan cheese or Pecorino cheese to put on top

Pasta al Limone

Serves 1

instagram.com

Pasta al Limone

instagram.com

Serves 1

Directions

1Peel one lemon.
2Place the lemon peel into boiling water, along with a pinch of salt.
3Grate the yellow part of another organic lemon.
4Add 120 grams of pasta to the boiling water with the lemon peel.
5Pour a little olive oil into a pan.
6Add one anchovy to the pan, or two if the anchovies are bigger.
7Add lemon juice to the pan.
8Add a bit of the pasta's boiling water, which is full of starch, to the pan.
9Move the cooked pasta into the pan with the sauce.
10Add some more of the yellow pasta water to the pan.
11Add chopped parsley to the pasta in the pan.
12Add a teaspoon of butter to the pasta in the pan.
13Serve the pasta onto a plate.
14Spoon some of the creamy sauce from the pan over the pasta.
15Garnish with lemon zest.
16Optionally, sprinkle with Parmesan or Pecorino cheese.

Ingredients

1 lemon
120 grams pasta
1 tablespoon butter
1 anchovies
1 pinch salt
1 handful parsley
1 lemon
1 little olive oil
1 pinch Parmesan cheese or Pecorino cheese

Equipment

peelerpotgraterpanladletongs

Tips

Ensure to use organic lemons for zest.
Only grate the yellow part of the lemon, not the white, as the white part is too bitter.
Do not cook the pasta with the cheese, as the acidity of the lemon will create chunks of cheese.
If using bigger anchovies, use two instead of one.
The pasta water will be full of starch and add creaminess to the sauce.
The lemon pasta does not need cheese, but if you want you can use some Parmesan cheese or Pecorino cheese to put on top