The Simple Joy of Pasta al Limone: Spring/Summer Sunshine in a Bowl

If you've ever dreamt of dining on a terrace overlooking the sparkling blue waters of the Amalfi Coast, you’ve dreamt of Pasta al Limone. This dish is the very essence of that region: bright, simple, fragrant, and profoundly satisfying.

At Carluccio's, we celebrate Cucina Povera—the "poor kitchen" tradition of Italy, where resourceful cooks turn simple, humble ingredients into extraordinary meals. Pasta al Limone perfectly embodies this philosophy. When lemons were abundant on the terraced groves of Campania, cooks created a sauce that required little more than the pasta itself, dairy, and the vibrant local citrus.

The resulting meal is proof that you don't need complexity to achieve culinary brilliance. You just need quality ingredients.

Pasta al Limone with Carluccio's Lemon Oil

Our twist on this classic enhances the lemon flavour while making the method even easier, thanks to our aromatic Lemon Oil.

Serves: 2 Prep Time: 5 minutes Cook Time: 15 minutes

Ingredients

• 200g Pasta (Any of Carluccio's Durum Wheat Pasta range is ideal)

• 40g unsalted butter
  

• 2 tbsp finely grated Parmigiano Reggiano

• The zest of 1 large, unwaxed lemon

• Juice of ½ a large lemon

• 3 tbsp Carluccio's Lemon Oil

• Sea salt and freshly cracked black pepper

Method

1. Cook the Pasta: Bring a large pot of water to a rolling boil and season generously with salt. Add your pasta and cook according to package directions until al dente.

2. Start the Sauce: While the pasta cooks, melt the butter in a wide pan over low heat. Once melted, take the pan off the heat and stir in the grated Parmigiano Reggiano.

3. Add the Lemon Power: Stir in the fresh lemon zest and the fresh lemon juice.

4. The Carluccio's Secret: Now, the crucial step. Stir in the Carluccio's Lemon Oil. This oil, infused with the natural essence of fresh lemons, provides a beautiful, aromatic depth that balances the richness of the butter. Season lightly with salt and pepper.

5. Emulsify: Before draining the pasta, reserve about 1 cup (240ml) of the starchy cooking water. Drain the pasta and immediately transfer it to the pan with the sauce.

6. Toss and Finish: Toss the pasta vigorously to coat it completely. If the sauce looks too thick or dry, add the reserved pasta water, tablespoon by tablespoon, until the sauce clings beautifully to the pasta —this creates the perfect creamy emulsion.

7. Serve: Divide immediately between two warm bowls. Finish with an extra shaving of Parmigiano Reggiano and a final, light drizzle of Carluccio's Lemon Oil for maximum fragrance.

Essential Ingredients from Our Shop

Simplicity requires the best quality. Ensure your pantry is stocked with the Carluccio's essentials needed for this vibrant, sunny dish:

• Lemon Oil: Our specially infused oil is the star of the show, adding a profound, natural lemon flavour that you can't get with zest alone.

• Artisan Pasta: A long, thin pasta like Spaghetti or Linguine would be traditional, but you could try our trofie or any other shape of your choice.

• Extra Virgin Olive Oil: Always have a good quality oil on hand for general cooking and finishing other dishes.

Bring the sunshine of the Amalfi Coast to your kitchen tonight!