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
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.
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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