Pasta al limone
Vincenzo's Plate · ♥ 18.1K likes · 782.6K views · 11 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g linguine pasta
- mint
- 2 whole lemons
- Pecorino Romano
- 1 tbsp rock salt
Boil the pasta in water with a tablespoon of rock salt for 10 minutes, two less than the packet's 12, to finish in the sauce.
Zest one lemon as fully as possible, then halve and juice it, getting every drop. Keep the second lemon for zest later.
Zesting and juicing the lemon
- 4 tbsp extra virgin olive oil
- lemon juice
Put about four tablespoons of olive oil in the pan, add the lemon zest and half a glass of lemon juice, break in some mint, and add the zested lemon halves for extra flavour.
- pasta water
Move the pasta into the pan two minutes before it is done, with a generous mug of pasta water, stirring so the water evaporates; remove the lemon halves.
Zest the second lemon over the top, keeping some for decoration; add more mint and the rest of the lemon juice, and cook on maximum heat until the water has evaporated.
Take off the heat and stir in the pecorino to make it creamy, with no cream.
Pecorino for creaminess