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Spaghetti Limone Parmeggiano Recipe

Spaghetti Limone Parmeggiano Recipe

I’m a fan of all things Gwyneth Paltrow, so when her cookbook, My Father’s Daughter, came out, I was really excited to try out her recipes. Her Spaghetti Limone Parmeggiano is a family favorite in our house! XXJKE

Spaghetti Limone Parmeggiano Recipe 0

Spaghetti Limone Parmeggiano Recipe

  • Units:
  • Course: Mains
  • Cuisine: Italian


  • 3/4 lb 1/3 kg spaghetti (3/4 box)
  • salt coarse
  • 1 lemon
  • 1 1/2 cup 355 ml cheese parmesan, finely grated, fresh
  • 1/2 tsp pepper black, freshly ground
  • 2 1/2 tbsp olive oil extra virgin
  • 3-5 tbsp pasta water to thin
  • 1 handful basil fresh leaves (from 4 leafy stems)

Boil the spaghetti in salted boiling water, according to the package directions.

Meanwhile, using a Microplane, grate the zest from the lemon into a large mixing bowl. Cut the lemon in half and squeeze the juice into the bowl (I like to use the grater as a strainer—one less thing to clean). Add the 1 1/2 cups Parmesan, pepper, and a pinch of salt, and mix in the olive oil to form a wet paste.

When the spaghetti is perfectly cooked, add 2 or 3 tablespoons of the cooking water to the lemon and cheese mixture. Add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce coats each strand. Roughly tear in the basil leaves.

Serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper, and a few gratings of extra Parmesan.