Spaghetti with Lemon-Parmigiano Sauce | Dorothy Lane Market

Spaghetti with Lemon-Parmigiano Sauce

PREP TIME 10 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Aug 12th, 2021
  • BY Chef Carrie Walters


  • 2 organic lemons, juiced and zested
  • cup Vera Jane's Extra-Virgin Olive Oil
  • 1 cup grated Parmigiano-Reggiano, plus more for serving
  • 1 pinch of salt and pepper
  • 1 lb spaghetti or angel hair pasta
  • 20 large fresh basil leaves, thinly sliced


In a medium bowl, combine the lemon zest and juice, olive oil, cheese, ½ teaspoon salt and a few grinds of black pepper; mix vigorously so the cheese “melts” into the oil and lemon juice. Taste, adding more salt and pepper to your liking; set aside.
Bring a large pot of wellsalted water to a boil (1 Tbsp of salt for every 6 cups of water). Cook the pasta according to the package directions for al dente. Drain, reserving 1 cup pasta cooking water.
Return the drained pasta to the hot, empty pot and toss with lemon-Parmigiano sauce and up to ½ cup of the reserved cooking water (to start) to make a creamy sauce that clings to the strands, adding more water as necessary.
Add the basil and toss once or twice just to incorporate. Serve immediately with more julienned fresh basil leaves and grated Parmigiano as desired.


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