Make Pasta al Limone

While stuck at home, Blue Apron’s Head Chef John Adler turned to an old favorite recipe. Keep reading for Chef John’s advice on how to master this occasionally tricky dish: Pasta al Limone.

The thing that I love the most about this Pasta al Limone recipe is its deceptive simplicity. It’s just 5 familiar ingredients, but it can be tricky to pull them together into an elegant “simple” sauce. 

This dish is a Neopolitan classic, and there are dozens of versions. This is the Franny’s version, and in my unbiased opinion, it’s easily the best.

During my time as the Head Chef at Franny’s, I had a list of customers I had to notify when this was coming back on the menu. The Meyer Lemon Spaghetti, in particular, had a dedicated fanbase. 

The mise en place is easy: 1 pound of dried pasta, 4 oz butter, 1/2 cup grated parm, zest and juice of 3 lemons, separated  good olive oil, salt and pepper. 

You begin as you would for cacio e pepe, by toasting freshly cracked pepper in a dry pan over medium-low heat. 

Cook your pasta in heavily salted water. I favor long noodles here, mainly because this entire dish is an aromatic experience. When you slurp up long noodles, you get more of that. 

LIKE   COMMENT SHARE

Heart

FOR   MORE  STORIES