Pasta al limone is a quick and easy recipe that is refreshing and simple but the mix of lemon and mint will take your tastebuds on an Italian Summer holiday! Keep this delicate dish which comes from the south of Italy, for a mid-week treat; add some Italian music in the background to spoil someone special and surprise yourself with this flavour bomb!

Watch video recipe:


pasta al limone

300g spaghetti – 10.6oz (use a dry, long pasta)
2 x lemons (organic is best)
Fresh mint leaves
5L water
4 tablespoons extra virgin olive oil (or 4 tablespoons of butter)
Pecorino cheese 300g/3cups

Lemon squeezer
Large pot for cooking pasta
Chopping Board
Large fry pan
Mixing bowl
Long set of tongs


  1. Pasta al limone is quick to make, so start by boiling the water in a large pot.
  2. Once the water boils, add a handful of rock salt and let it dissolve.
  3. Next, add the dry spaghetti for your pasta al limone into the pot and let it cook.
  4. Add 200g/2cups freshly grated pecorino cheese to a mixing bowl along with the zest of one large lemon.
  5. Add 4 tablespoons of extra virgin olive oil to your pan, along with the zest of one lemon – do this before putting the pan on the hot stove.
  6. Break a few pieces of fresh mint leaves (using your hands) into the pan.
  7. Now for your pasta al limone, you need lemon juice! Cut a lemon in half, and squeeze the juice from half of the lemon into the bowl and the other half in your pan.
  8. Place your pan onto the stove at a low temperature and add the pasta (once cooked al dente), then mix slightly.
  9. Next up, add 4 tablespons of pasta water into the bowl with the pecorino cheese, and whisk this using a fork.
  10. Now mix this through your pasta, helping it infuse using a set of tongs.
  11. To make the pasta al limone nice and creamy, grate a generous amount of pecorino cheese on top of the pasta and mix it through until it melts.
  12. Toss the pan if you can, otherwise just make sure there is enough cheese to create the creaminess you desire.
  13. Remove the pan from the stove.

pasta al limone recipe

Serve up a single portion of pasta on a flat coloured plate, grate some more pecorino cheese on top along with a small amount of fresh lemon zest, and add a couple of sprinkles of mint leaves.


pasta al limone

E ora si mangia, Vincenzo’s Plate…Enjoy!

You are a Pasta lover and here I am recommending you 2 other great pasta recipes:


puttanesca sauce

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REAL SPAGHETTI #CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM! Combine fresh eggs, with crispy #guanciale, salty #pecorino cheese and pepper to create the perfect, classic Roman #pasta dish, Carbonara. Make this #spaghetticarbonara the right way and I promise, your tastebuds will thank you. INGREDIENTS: 5L Water (21.134 cups) Pinch rock salt 300g/10 oz Spaghetti (or Spaghettoni/Rigatoni/Paccheri) 150g/5.3 oz Guanciale (Pig Cheek or Pancetta) 200g (2 cups) Pecorino cheese 4 eggs Pepper METHOD: Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot. Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente. Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips. Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil. Let the guanciale simmer and crisp up very gently. Get your mixing bowl and add 4 eggs, then whisk them really well. Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta. Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too. Turn off the cook top, so the pasta and guanciale stop cooking. Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork. Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata! Keep mixing the cream through until it just starts to thicken, stir is through and then serve. E ora si Mangia…Vincenzo's Plate

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One Response to PASTA AL LIMONE RECIPE – Lemon Pasta

  1. Cristina May 8, 2022 at 2:58 AM #

    I liked this pasta so much, I made it today with our toddler ! We love lemons here, so we were generous with those (put 2 whole lemons) and reduced a bit the pecorino (only 150g), plus we added PLENTY of mint from our garden. This is a really classy dish to have on a hot day — it doesn’t fill you to the brim, and doesn’t feel hot. I loved it and will make it again soon.

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