Spaghetti al Limone (Lemon, Butter and Parmesan)
By Joe
Source: Serious Eats — Daniel Gritzer, Pasta al Limone.
A pasta al limone recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Melt butter over a mid-sized flame till foaming in a big skillet. Lower heat to low, tip in lemon zest plus garlic, plus heat, mixing, till fragrant, 1 to 2 minutes. In a mid-sized pot of boiling salted water, cook pasta till a little short of al dente while that is happening. Reserve around 1 cup (240ml) of the starchy pasta water, next tip off the liquid pasta. Tip in pasta to butter mixture, along using 1/2 cup (120ml) set-aside pasta water. Increase heat to medium-high and cook, mixing and tossing to coat, till pasta is glazed in one satiny, emulsified sauce. Tip in grated cheese and toss and mix rapidly till sauce thickens; if it becomes too tight plus dry at any time, tip in more pasta-cooking water to loosen it sufficiently. Tip in lemon juice till it tastes right, starting with 1 tablespoon (15ml), next adding more till wanted tartness is reached. Add salt and pepper till it tastes right. Serve spaghetti right away, topping each serving with extra grated lemon zest and cheese.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.1 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.26 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 91 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 573 kcal |
| Protein | 17.6 g |
| Carbohydrate | 84.5 g |
| of which sugars | 3 g |
| of which free sugars | 0 g |
| Fat | 17.8 g |
| of which saturates | 10.3 g |
| Fibre | 3.6 g |
| Salt | 0.24 g |
Protein per 100 kcal
3.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
