Lemon spaghetti is an extremely easy and fragrant main course, perfect for any occasion, even the most special ones. Make sure to use untreated lemons because the skin is used. Creamy lemon spaghetti can also be enriched with tuna or bottarga, but I assure you that to best savor the dish’s goodness, all you need is a nice lemon and nothing else. Alternatively, you can use tagliatelle instead of spaghetti, and they will be equally good and creamy without cream. If you have the fortune to use lemons from the Amalfi coast, I recommend adding a few mint leaves to get the typical Amalfi Coast lemon spaghetti recipe. Let’s see how to make lemon spaghetti, and if you try them, let me know. Barbara

I also recommend trying:

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare lemon spaghetti

11.3 oz spaghetti
1 lemon (untreated)
2.1 oz butter
to taste salt
to taste chives

How to prepare lemon spaghetti

Let’s start preparing the lemon spaghetti. Pour some water into a pot, salt it, put it on the stove, and when it boils, add the spaghetti and cook them al dente. While the pasta is cooking, prepare the sauce. Wash the untreated lemon well, grate the peel into a small plate, and set it aside.
Cut the lemon in half and squeeze the juice,
pour the butter into a large pan and let it melt,
when the butter is melted, add the lemon juice
and the grated peel. Let it season for a few minutes
and add the spaghetti,
mix well, stirring continuously, and gradually add a little of the spaghetti cooking water,
to create a cream,
finish with some chives.
Serve the lemon spaghetti hot.