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PASTA AL LIMONE

cook:

20 min

Picture for PASTA AL LIMONE

2,319,929 views  What's better than pasta aglio olio? Very few things, but one of them is its saucy cousin, pasta al limone. Traditionally a creamy emulsion of oil, lemon, and pasta water, this simple but indulgent dish can be amped up a number of ways. Let's lemon! Or something.

2 Servings

US

original

metric

INGREDIENTS

For the Original

1 clove garlic, peeled and sliced

Parsley, chopped

1 large lemon

Pasta

2 ½ tbsp Olive oil

1 tsp chili flakes

1 large lemon zest

Freshly ground black pepper

1 lemon juice

Kosher salt

2 ½ oz parmesan cheese, grated

For the Homemade Pasta

All purpose flour

3 eggs

Salt

For the American Al Limone

1 clove garlic, peeled and sliced

Parsley, chopped

1 large lemon

Pasta

Olive oil

1 tsp chili flakes

1 large lemon zest, separately

1 lemon juice

Freshly ground black pepper

Kosher salt

2 ½ oz parmesan cheese, grated

1 tbsp butter

½ cup heavy cream

For the Egg Slurry Al Limone

1 clove garlic, peeled and sliced

Parsley, chopped

1 large lemon

Pasta

Olive oil

1 tsp chili flakes

1 large lemon zest, separately

Freshly ground black pepper

1 lemon juice

Kosher salt

parmesan cheese, as needed

1 egg

1 egg yolk

1 tbsp cream

3 oz parmesan cheese, grated

DIRECTIONS

1.

For the Original

1.

Start by peeling and thinly slicing garlic. Then, roughly or finely chop some fresh parsley and roll lemon along a work surface before cutting it in half.

1 clove garlic, peeled and sliced

Parsley, chopped

1 large lemon

2.

For homemade pasta, in a large amount of all-purpose flour shaped into a crater, crack in eggs, a pinch of salt and begin mixing it until a slurry forms. Toss it together until a ball of dough forms. Knead continuously for 7-10 minutes. Wrap in plastic wrap and let sit at room temperature for 30 minutes.

All purpose flour

3 eggs

Salt

3.

To roll out, generously flour the dough and work surface before rolling the dough out with a roller to a thickness of 1 ml. Generously flour and fold like an accordion, making sure that each fold does not overlap.

4.

Using a sharp knife, slice the dough into the desired size before unfolding and twisting into nests to prevent pasta kinks.

5.

In a sauce pot, bring just enough water to cover the pasta to a boil before adding in the pasta. Make sure to stir after adding the pasta to ensure no sticking.

6.

To create the Al Limone sauce, olive oil to a high-walled saute pan. In addition, add the sliced garlic from earlier, chili flakes, the lemon zest, and some freshly ground black pepper. Cook for 3-5 minutes.

Olive oil

1 tsp chili flakes

Freshly ground black pepper

1 large lemon zest

7.

Once the garlic is a light blonde, dump in the pasta if using store-bought (1-2 minutes shy of being done), and if using fresh pasta only boil for 30 seconds before adding.

Pasta

For the Homemade Pasta

8.

Once pasta is added, give everything a toss to fully incorporate everything.

9.

Over medium-low heat add the lemon juice, a small pour of olive oil, freshly chopped parsley, and freshly grated parmesan cheese. Stir together until combined.

1 lemon juice

Olive oil

¼ cup Parsley, chopped

2 ½ oz parmesan cheese, grated

10.

After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time as necessary, checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese. Season with kosher salt.

Kosher salt

11.

Once the sauce has reached the desired consistency, twist up and serve. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.

2 ½ oz parmesan cheese, grated

12.

For the American Version

1.

Start by peeling and thinly slicing garlic. Then, roughly or finely chop some fresh parsley and roll 1 large lemon along a work surface before cutting it in half.

1 clove garlic, peeled and sliced

Parsley, chopped

1 large lemon

2.

In a sauce pot, bring just enough water to cover the pasta to a boil before adding in the pasta. Make sure to stir after adding the pasta to ensure no sticking.

3.

To create the Al Limone sauce, into a high-walled saute pan goes olive oil, sliced garlic from earlier, chili flakes, lemon zest, freshly ground black pepper, butter, and heavy cream. Mix to combine.

2 ½ tbsp Olive oil

1 tsp chili flakes

1 large lemon zest, separately

Freshly ground black pepper

1 tbsp butter

½ cup heavy cream

4.

Once combined, dump in the pasta if using store-bought (1-2 minutes shy of being done), and if using fresh pasta only boil for 30 seconds before adding.

For the Homemade Pasta

Pasta

5.

Once pasta is added, give everything a toss to fully incorporate everything.

6.

Over medium-low heat add the juice of either ½ a lemon or the juice of 1 whole lemon, a small pour of olive oil, freshly chopped parsley, and freshly grated parmesan cheese. Stir together until combined.

1 lemon juice

Olive oil

¼ cup Parsley, chopped

2 ½ oz parmesan cheese, grated

7.

After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time as necessary checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese. Season with kosher salt.

Kosher salt

8.

Once the sauce has reached the desired consistency, twist up and serve. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.

Parsley, chopped

large lemon zest, separately

parmesan cheese, grated

9.

For the Slurry Al Limone

1.

In a medium-sized bowl, crack in egg, egg yolk, cream, and grated parmesan cheese. Whisk to combine.

1 egg

1 egg yolk

1 tbsp cream

3 oz parmesan cheese, grated

2.

In a sauce pot, bring just enough water to cover the pasta to a boil before adding in the pasta. Make sure to stir after adding the pasta to ensure no sticking.

3.

Start by peeling and thinly slicing garlic. Then, roughly or finely chop some fresh parsley and roll 1 large lemon along a work surface before cutting it in half.

1 clove garlic, peeled and sliced

Parsley, chopped

1 large lemon

4.

To create Al Limone sauce, into a high-walled saute pan goes olive oil, sliced garlic from earlier, chili flakes, the lemon zest, and freshly ground black pepper. Mix to combine.

2 ½ tbsp Olive oil

1 tsp chili flakes

1 large lemon zest, separately

Freshly ground black pepper

5.

Once combined, dump in the pasta if using store-bought (1-2 minutes shy of being done), and if using fresh pasta only boil for 30 seconds before adding.

For the Homemade Pasta

Pasta

6.

Once pasta is added, give everything a toss to fully incorporate everything.

7.

Over medium-low heat add the lemon juice, a small pour of olive oil, and freshly chopped parsley. Stir together until combined.

1 lemon juice

¼ cup Parsley, chopped

Olive oil

8.

After everything has been combined, add in ¼ cup of boiling pasta water and toss together. Add a splash at a time as necessary checking to see if it’s too thick or thin. If too thick, add more pasta water. If too thin, add more cheese.

parmesan cheese, as needed

9.

Off the heat, slowly add in the egg slurry while simultaneously stirring the pasta and adding pasta water if needed. Season to taste with kosher salt.

Kosher salt

10.

Once the sauce has reached the desired consistency, twist up and serve. Garnish with extra grated Parmigiano Reggiano, chopped parsley, and grated lemon zest.

parmesan cheese, as needed

Parsley, chopped

1 large lemon zest, separately

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