Spaghetti al Limone: the classic Italian recipe with Rummo and Parmigi

With just four ingredients, Spaghetti al Limone proves that the best Italian cooking doesn't need to be complicated: quality pasta, fresh lemon zest, good extra virgin olive oil and aged Parmigiano Reggiano. The result is a light, citrusy, cream-free sauce that coats every strand of pasta with a fresh, elegant flavour. A classic from southern Italy, ready in under 15 minutes.

⏱️ 15 minTotal time

🍽️ 2 servingsServings

🍋 Citrusy & creamyFlavour

🇮🇹 CampaniaOrigin

The key to this recipe is the quality of every ingredient: good Spaghetti No. 3 Rummo, made with the "Lenta Lavorazione" (slow processing) method that gives them the perfect al dente bite, a genuine 100% Italian extra virgin olive oil, and authentic Parmigiano Reggiano aged 24 months, with just the right intensity to balance the lemon.

Ingredients (serves 2)

250 g Spaghetti No. 3 Rummo
2 organic lemons
100 g Parmigiano Reggiano, aged 24 months
Extra virgin olive oil
Salt

Method

Bring a large pot of water to a gentle boil. Grate the Parmigiano Reggiano and set it aside.
Pour some of the boiling water into a large saucepan, covering the bottom (about half its depth). Turn on the heat.
After washing the lemon well, grate the zest directly into the saucepan with the water and add the salt.
Add the Spaghetti to the saucepan, topping up with boiling water, and stir gently so they don't break.
Cook the Spaghetti, adding olive oil and more boiling water as needed, stirring constantly until done.
Remove from the heat, add more olive oil and the grated cheese. Mix well to combine everything.
Plate up, adding a little more sauce and extra grated lemon zest. Ready!

Buon appetito!