This divine lemon water spaghetti is based on a recipe by Neapolitan Michelin star chef Peppe Guida. It uses a unique approach to cooking the pasta, resulting in a silky lemon pasta sauce using very simple ingredients. This is a very refreshing and perfect summer pasta al limone.
History
I came across this recipe whilst searching for a pasta dish to make with some provolone cheese I bought back from Sicily. Provolone is a spun or stretched curd cheese, which originated in Southern Italy but is popular today throughout the country, especially here in the North.
The cheese!
There are different types of provolone:
- Young provolone (dolce) is softer and sweeter.
- Aged provolone (piccante) is sharper.
There are two provolone cheeses that have European Union protected designation of origin (DOP) status in Italy. This guarantees that these cheeses were made by local farmers using traditional methods.
The first DOP provolone is provolone Valpadana, which is made in the Northern Italian area known as the Padana Plain. The second is provolone del Monaco. This cheese comes from Naples and is made from the milk of cows reared only within Naples province. In addition, twenty percent of the milk used to produce this cheese comes from a particular breed of cow, the Agerolese.
The original recipe for lemon water spaghetti includes provolone del Monaco, which is generally sweeter than the cheese I used. However, my cheese was actually ‘spun’ or ‘stretched’ around a lemon! This rather unusual process gives the cheese a slightly lemony flavor, which I thought would work well in this recipe. And it did!
The other ingredients!
Peppe Guida’s pasta al limone recipe includes dried and crushed lemon leaves. I’d like to remake this recipe with lemon leaves but, I didn’t have any. I did think about stealing some from my neighbor’s tree! But basil and lemon go so well together, so I decided to save that idea for next time!
Ingredients
Pasta: While spaghetti is traditional in this version of pasta al limone, linguine also works beautifully in this recipe, offering a slightly different texture but also delicious results.
Lemons: Use fresh, unblemished lemons as their rind is used to infuse the water. Organic, unwaxed lemons are preferred to avoid any pesticides since the rind is a key component of the dish.
Olive Oil: Use a good quality extra virgin olive oil for its robust flavor. A drizzle not only adds flavor and richness but stops the sauce from becoming overly starchy or sticky.
Cheese: Provolone del Monaco adds a unique, creamy texture and depth of flavor. If unavailable, Parmigiano Reggiano makes a good alternative.
Fresh Basil: Fresh basil adds a burst of freshness that contrasts beautifully with the lemony sauce.
Lemon Leaves (Optional): If you can get hold of lemon leaves, you can use them to make a delicious garnish.
Expert Tips
Temperature for Lemon Infusion
When preparing the lemon infusion, ensure the water is between 75°C and 80°C. At this temperature, the water is hot enough to sterilize the lemon rinds before they are infused and extract their essential oils while still preserving the delicate flavors and natural acidity of the lemon. It's important to preserve this natural acidity and flavors to better balance the silky sauce we make later in the recipe.
Cooking the Pasta
The cooking method for this lemon water pasta uses a risotto technique, known as risottata in Italian. This is a unique way of cooking pasta that better melds the pasta's starches with the lemon-infused water to create a smooth, silky sauce.
It's important to watch over the pasta carefully and stir it frequently, just like you would with risotto. If the pasta sticks to the pan, add another ladle of lemon-infused water and continue cooking.
Adding the Cheese
For a perfectly combined cheese in your lemon water pasta sauce, it's best to turn off the heat before adding the grated cheese.
This will prevent the cheese from overheating and becoming clumpy or gritty. The remaining heat from the pasta and the pan will be sufficient to melt the cheese and allow it to combine smoothly into a silky sauce.
Step by Step Instructions
1) Wash 3 lemons, cut them into quarters, and remove the pulp. Place the lemon peels in a bowl with 500ml (about 1 pint) of hot water heated to about 75/80°C. Cover and leave to infuse overnight.
2) Strain the lemon-infused water into a small pot and bring to a boil.
3) In a deep sauté pan over medium heat, add a large ladleful of lemon-infused water, 1-2 tablespoons of olive oil, and a pinch of salt. Bring to a boil.
4) Add the spaghetti to the pan, stirring continuously. Gradually add more lemon-infused water as needed to cook the pasta and prevent it from drying out. Keep the heat at medium and stir frequently to ensure even cooking until the pasta is al dente.
4) Once the pasta is cooked, remove from heat. Stir in the lemon zest, grated cheese, and 1-2 tablespoons of olive oil.
5) Add the chopped basil and stir again.
6) Serve immediately with a little more basil, ground black pepper and grated provolone or Parmigiano Reggiano.
Storage and Leftovers
Allow the spaghetti with lemon water to cool to room temperature before transferring it into an airtight container. You can store it in the refrigerator for up to 2 days.
To reheat, place the spaghetti in a microwave-safe container and cover it. Heat it for 2 minutes, then continue heating in short intervals while stirring between each interval to ensure even heating until the spaghetti is hot throughout.
FAQs
Yes, you can use regular lemons if organic, unwaxed ones are unavailable. Just make sure to give them a thorough wash beforehand.
Yes, it is possible to use the pulp removed from the lemons in various recipes. You can extract the lemon juice by gently pushing the pulp into a fine sieve. Alternatively, you can add the whole pulp into water to make lemon water or lemonade.
A unique and no-waste garnish is to use lemon leaves. To prepare them, thoroughly wash and dry the leaves. Then, cook them in the microwave at the maximum temperature until they are completely dry. This should take about 2 minutes.
After they have cooled, blend the leaves into a fine powder and sift through a fine sieve to remove any large pieces. Sprinkle the lemon leaf powder over your finished lemon water pasta for an aromatic touch.
More Recipes You May Like:
- Creamy Lemon Salmon Pasta
- Lemon Ricotta Pasta (Pasta al Limone)
- Sardinian Ricotta Ravioli with Saffron and Lemon
- Pasta Ossobuco with orange and lemon zest
- Linguine pasta alle vongole
If you try this wonderful lemon water pasta recipe, I'd love to hear what you think. Please leave a review/comment in the comment section below or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me.
Buon Appetito!
Lemon Water Spaghetti (A unique pasta al limone recipe)
Ingredients
- 8 ¾ oz spaghetti or linguine
- 3 lemons (plus one small flat teaspoon lemon zest) preferable organic and unwaxed
- 3 ½ oz provolone del Monaco or other types of provolone dolce or Parmigiano Reggiano
- 1 handful fresh basil leaves
- 2 ¼ cups water
- 3-4 tablespoon extra virgin olive oil
- salt to taste
- black pepper to taste
- lemon leaves optional
Instructions
- Wash 3 lemons, cut them into quarters, and remove the pulp. Place the lemon peels in a bowl with 500ml (about 1 pint) of hot water heated to about 75/80°C. Cover and leave to infuse overnight.
- Strain the lemon-infused water into a small pot and bring to a boil.
- In a deep sauté pan over medium heat, add a large ladleful of lemon-infused water, 1-2 tablespoons of olive oil, and a pinch of salt. Bring to a boil.
- Add the spaghetti to the pan, stirring continuously. Gradually add more lemon-infused water as needed to cook the pasta and prevent it from drying out. Keep the heat at medium and stir frequently to ensure even cooking until the pasta is al dente.
- Once the pasta is cooked, remove from heat. Stir in a teaspoon of lemon zest from another lemon), grated cheese, and 1-2 tablespoons of olive oil.
- Add the chopped basil and stir again.
- Serve immediately with a little more basil, ground black pepper and grated provolone or Parmigiano Reggiano.
Notes
- If you want to use lemon leaves. Wash and dry the lemon leaves. Cook in the microwave at maximum temperature until they are dry. (about 2 minutes). Blend and sieve through a tight sieve. Put aside. Sprinkle your ready dish with the dried lemon leaves before serving.
Nutrition
Pin for Later:
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?
Scannit64 says
Do you think the Lemon Water can be made ahead of time and then frozen for future use? Maybe after infusion, pour into an Ice Cube tray, freeze, then store in a freezer bag until needed? Sometimes schedules change and a planned dinner doesn't take place. Especially since this is to be started a day before and finished overnight in the refrigerator.
Thanks for the recipe...
Jacqui says
Thanks for your interest in this lemon water pasta recipe. I have never frozen the lemon water so can't attest to how well it would keep its flavor. However, in theory it should work. Do let me know if you do this so I can add it as a prep tip in the recipe notes.
Reave Watkins says
Hats off!
Tried it 1 time so far.Was really good!
Question: To cook Pasta, only use the lemon infused water or
cook with plain water and drain and then use infused water
to complete the dish?
thanks Reave
Jacqui says
Hi Reave, I'm happy you liked this recipe. I cook the pasta in the lemon infused water only but you could also half cook it in plain water, drain and then finish with lemon infused water. The latter will need to be hot when added to the pasta. However, it's possible the lemon falvor will be milder.
Hannah says
I've heard about this spaghetti sauce recipe and wanted to try it. This one worked like a charm! I like that it's so affordable, too.
Amy Liu Dong says
Wow! The simplest of this dish is what it makes so delicious and yummy! Plus we can never go wrong with pasta! It's everyone's comfort food! Loved it!
LISA says
What a unique approach to pasta! My daughter and I had it last night and we are both converts...this will be regularly on our table this summer. Thanks for the great recipe.
Nicole says
Oh my heavens! This really is the perfect pasta for summer! We just love it! I usually make a side of shrimp or chicken to go with!
Scannit64 says
I was thinking the same for the Shrimp, sauteed in garlic butter and white wine then added at presentation. But the chicken idea I didn't think of. I brine all of my chicken thighs then freeze.. I could see sauteed Honey-Lemon chicken thigh meat added at presentation also.. Yummmmm.
Elizabeth says
Love the simplicity and how refreshing this recipe is! Thanks for sharing!
Gloria says
I find this very intriguing. I love lemon recipes and also love pasta. This is a must try for sure. I think I will make it this weekend. Add a bottle of wine, and hubby and I will have a date night dinner.
Debra says
Quick, easy and delish! Just what I'm looking for in a weeknight dinner recipe.
Stephanie says
Such a delightful and unique recipe. The lemon adds a wonderful twist to a pasta dish. Yes, it's a great recipe for the summer months - or anytime!
Leah says
I made this recipe but I think I did something wrong. It turned out very bitter and had a strange rind flavor. Is the white part of the rind supposed to be in the essence water?
Jacqui says
Hi Leah, thanks for your comment. I'm sorry to hear that this recipe didn't turn out well for you. There should be no problem having the squeezed lemon quarters in the essence water. But,you need to avoid the white pith when making the grated lemon rind (zest) because that will make it bitter. Alternatively, it could just have been the type of lemons you used. It's difficult to say without seeing your ingredients.
Scannit64 says
What if we used a vegetable peeler and peeled off the outer lemon skin leaving the pith on the body of the lemon? Then soak those peels in the hot water overnight?
Jacqui says
Thank you for your question. Your idea to peel the lemons is a good one. I'm sure it would work well.
Melodee MacKinnon says
I am in Naples now and am so happy I found your site. I was looking for a lemon pasta recipe that I had when in the area before. I am inspired by your site- the history, breadth of pasta and the recipes! Thank you so much for taking the time to share your love with others that love cooking, pasta and delicious food as well!
Jacqui says
Hi Melodee, thanks so much for your comment. I feel blessed to have a job that I really enjoy and is much appreciated by others like yourself! I have 3 lemon pasta recipes here so you should try them all!
Gabriela says
Wow! I tried this recipe today and it turned out perfect! Incredibly delicious! Paired with a plain tomato salad it was like serving up summer on a plate.
Catherine Brown says
Oh, hey now... lemon water pasta?? You, ma'am, have my attention! I LOVE all things lemon, but have never seen THIS before! THIS I must make ASAP!
Amanda says
I've never heard of lemon water pasta but sounds super light and refreshing! Thanks for sharing.
Loyola says
I love your blog. I am Italian and never heard of this pasta...but looks delicious so I will make it soon for my family. Thank you for sharing your love for pasta.
Beth says
Wow! I didn't know you could cook pasta in so little water! This pasta is so intriguing! I am in love with lemons and I have fresh basil in the garden! Thanks for the inspiration! I'm totally giving this one a try!
admin says
Happy you want to try this Beth! It's really good even though the pasta is cooked in very little water! I'm sure you'll love it! Baci from Verona!
Damien says
Hi. I am about to make this dish after seeing the new Netflix show about noodles from that episode….. your recipe does not mention exactly how much lemon zest to grate. Can you update to include this. Thanks.
Jacqui says
Hi Damien. Thanks for your comment. I have pdated the recipe to include the amount of lemon zest. One small teaspoon take from another lemon. I hope you enjoy this recipe!