Lemon Water Spaghetti, a delicious avant-garde pasta recipe
This divine lemon water spaghetti is based on a recipe by Neapolitan Michelin star chef, Peppe Guida. With just 3 ingredients and some good olive oil, you can create a plate of pasta your guests will never forget!
- 250 g spaghetti or linguine
- 3 1/2 lemons
- 100 g provolone del Monaco or other types of provolone dolce or parmesan
- 1 handful fresh basil leaves
- 500ml water
- 3-4 tbsp extra virgin olive oil
- salt to taste
- black pepper to taste
- lemon leaves optional
The night before
- wash 3 lemons. Cut them into quarters and remove the pulp and discard it or use for something else. Put the peel into a bowl with 500ml water which has been heated to about 75/80 ° C. Leave covered until the next day.
Make the recipe
- The next day, strain the lemon infused water into a small pot and bring it to the boil.
- In a large frying pan with high sides, add a large ladleful of the hot infusion, some olive oil and a pinch of salt, and once it boils again add the spaghetti (yes to the pan!).
- Keep stirring and adding more infused water (a small ladleful at a time) until the pasta is cooked. Don’t let the pan dry out or the spaghetti strands stick together. Keep the heat medium.
- Grate the peel of half a lemon.
- When the pasta is cooked and off the heat, add some more oil, the lemon zest and the cheese and stir well.
- Add the chopped basil and stir again.
- Serve immediately with a little more basil, ground black pepper and grated provolone or Parmesan
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.
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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?
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.
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!
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!
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!
I’ve never heard of lemon water pasta but sounds super light and refreshing! Thanks for sharing.
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.
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!
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!