Announcing the Milk Street Online Cooking School — Access classes anytime, anywhere!

The Complete Milk Street TV Show Cookbook

Mstv Cookbook 2 Signed Final 4

New Season. New Recipes. New Book. Signed Editions available now!

The addition of lemon lightens and brightens silky Italian pasta
Milk Street Bowtie Spaghetti al Limone

Spaghetti al Limone

15 minutes

Free

This simple dish may have few ingredients, but it boasts bold, bright flavors. Many versions of include cream, but we preferred to use a little butter and some of the starchy spaghetti-cooking water; this gave the pasta a saucy consistency and light creaminess that didn't mute the freshness of the lemon. Feel free to switch out linguine for the spaghetti and adjust the lemon zest and juice to your taste. 

5 tablespoons salted butter, divided
8 medium garlic cloves, minced
1 teaspoon red pepper flakes
3/4 cup dry white wine
12 ounces spaghetti
Kosher salt and ground black pepper
2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice
3/4 cup finely chopped fresh flat-leaf parsley or basil
Grated Parmesan cheese, to serve
Ingredients
  • 5

    tablespoons salted butter, divided

  • 8

    medium garlic cloves, minced

  • 1

    teaspoon red pepper flakes

  • ¾

    cup dry white wine

  • 12

    ounces spaghetti

  • Kosher salt and ground black pepper

  • 2

    tablespoons grated lemon zest, plus 3 tablespoons lemon juice

  • ¾

    cup finely chopped fresh flat-leaf parsley or basil

  • Grated Parmesan cheese, to serve

In the store
More

Mains

Down arrow

Spaghetti al Limone

Get Ready to Cook

4

Servings

15 minutes

Tip

Don't cook the pasta until al dente. Drain it when it's a minute or two shy of al dente; it will continue to cook in the skillet.

Ingredients
  • 5

    tablespoons salted butter, divided

  • 8

    medium garlic cloves, minced

  • 1

    teaspoon red pepper flakes

  • ¾

    cup dry white wine

  • 12

    ounces spaghetti

  • Kosher salt and ground black pepper

  • 2

    tablespoons grated lemon zest, plus 3 tablespoons lemon juice

  • ¾

    cup finely chopped fresh flat-leaf parsley or basil

  • Grated Parmesan cheese, to serve

Step 1 of 4

Prepare the sauce

3
tablespoons salted butter, divided
8
medium garlic cloves, minced
1
teaspoon red pepper flakes
¾
cup dry white wine

In a 12-inch skillet over medium, melt 3 tablespoons of the butter. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the pepper flakes and cook, stirring constantly, until the garlic begins to turn golden, about 1 minute. Pour in the wine and cook until reduced to about ½ cup, about 3 minutes. Remove from the heat and set aside.

Step 2 of 4

Cook the pasta

12
ounces spaghetti
1
tablespoon Kosher salt

In a large pot, bring 2 quarts of water to a boil. Stir in 1 tablespoon salt and the pasta; cook until just shy of al dente. Reserve 2 cups of the cooking water, then drain and set aside.

Step 3 of 4

Add the pasta to the sauce

Set the skillet with the garlic mixture over medium-high, stir in 1½ cups of the reserved pasta water and bring to a simmer. Add the drained pasta and toss. Cook, stirring, until most of the liquid has been absorbed, 2 to 3 minutes.

Step 4 of 4

Finish the sauce

2
tablespoons salted butter
1
teaspoon ground black pepper
2
tablespoons grated lemon zest, plus 3 tablespoons lemon juice
¾
cup finely chopped fresh flat-leaf parsley or basil
Grated Parmesan cheese, to serve

Off heat, stir in the remaining 2 tablespoons butter, 1 teaspoon black pepper, the lemon juice and zest, and the parsley. Taste and season with salt and, if needed, adjust the consistency by adding additional pasta water a few tablespoons at a time. Transfer to a serving bowl and serve with grated Parmesan.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Want more?

See More Mains