Bright and fragrant citrus aromas can be found in this delicious bowl of spaghetti.
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 Vincenzo's Plate | 2022-05-15 14:00:19 |  556,443 Views |
How to make PASTA al LIMONE like an Italian (lemon pasta recipe)
Serious Mealtimes / Vicky Wasik
There is a taxonomy of pasta sauces that exists in my head. Follow the branches upward and you come to what I consider the mother pasta sauces. From these are derived almost all other sauces at least in a technical sense if not necessarily historically. One important branch is the family of tomato sauces to which a basic marinara salty puttanesca and spicy arrabbiata all belong. Then there are the oil-based sauces the most basic of which is aglio e olio; add mussels and white wine and you basically have all the vongole. Next in line are butter sauces which can be as simple as the famous fettuccine Alfredo which in its original form is nothing more than butter emulsified with grated Parmigiano-Reggiano cheese. Add lemon zest and juice to Alfredo sauce and you have this dish called spaghetti al limone — spaghetti with lemon.
If you’ve never heard of fruit sauce for pasta you might find it a strange idea. For me it’s one of the best winter pasta dishes although it can work year-round because lemons which are at their best in the coldest months are available all year round. It’s quick and easy to make with just a handful of ingredients mostly pantry staples. And it’s a perfect balance of stomach-warming richness from all that cheese and butter and a bright sunny burst of lemon. It’s like sunlight on snow.
