Winter sunshine infused into a simple spaghetti dish. Lemons are piled high in the market, and the citrus trees are full of fruit. We all love to use lemons in the summer. However, like all citrus fruits, lemons ripen in the winter when they are at their juiciest best.

Only Four Ingredients

Less is more in this famous recipe. It takes no time to cook. Ideally, however, you should soak the lemons in water the night before (or for a good few hours). Google Pasta al Limone (Lemon Water Pasta), and you will find many beautiful recipes that all include cream. I love this dish because it has only four ingredients; pasta, lemon, olive oil and Parmesan or, traditionally, Provolone cheese (if you can source it). Pasta al Limone but without cream 😁. I have made a few herb suggestions, and you could also add a pinch of chilli flakes, but lemon is the star here, so use sparingly.

Pasta al Limone Origins

This is an absolute must if you are staring at a tree heavy with lemons. Created by the very famous and outstanding Italian chef Peppe Guida, Pasta al Limone or Lemon Water Spaghetti is a signature dish at his restaurant. I first heard about it in the summer but couldn’t find a recipe; it seems obvious now, but so glad I discovered its creator.

I have, of course, adapted the recipe but stayed true to its simplicity. Use organic unwaxed lemons and the best quality extra virgin olive oil.

😁🍋😃You will not be disappointed. More Pasta inspiration here🍋🍋🍋