Spaghetti with Lemon: Amalfi Recipe

Preparation of Spaghetti with Lemon

1. Preparation:

   • Wash the lemons carefully and grate the zest.
   • In a large skillet, melt the butter over medium-low heat.
   • Add the chopped garlic and fry for a minute, being careful not to burn it.
   • Add the lemon zest and cook for another minute, for citrus flavor.
   • Salt and pepper to taste.
   • Cook the spaghetti in plenty of salted water.
   • When the spaghetti are al dente, drain them and transfer them to the pan with the sauce.
   • Stir-fry to mix everything together.
   • Squeeze the juice of a lemon and add it to the pasta, mixing well.
   • Add the grated parmesan and mix again.
   • Serve immediately with chopped fresh parsley to taste.

2. Tips:

• For a more intense flavour, also use finely chopped lemon pulp.
• If you prefer, you can replace the parmesan with grated pecorino romano.
• For a touch of freshness, add some chopped basil to the finished dish.
• If you don't have Amalfi lemons available, you can use other types of lemons, but the flavor will be slightly different.

3.Variants:

• Lemon spaghetti with shrimp: Add 200g of cleaned prawns to the pan with the butter and garlic. Fry for a couple of minutes, then deglaze with white wine and cook until the prawns are pink. Add the pasta and lemon juice and proceed as per the recipe.
• Lemon spaghetti with ricotta: Add 100g fresh ricotta to the pasta in the pan and stir to combine. Serve with chopped fresh parsley and black pepper to taste.