Bucatini al Limone

Hello! It’s great you’re here today! I have a super simple, light and flavorful recipe for pasta al Limone that is just perfect for spring. Most often this recipe goes along with spaghetti. I only had bucatini on hand, so that’s what I went with. Honestly though, the lemon and parmesan vinaigrette we dress this Bucatini with is perfect for whatever you have on hand. You can add oil-packed tuna or cooked chicken for protein, if you like. Add baby spinach or other tender leafy green; it’s a very customizable dish. Let’s jump right in, it’s Bucatini al Limone.

Lemon Parmesan Vinaigrette

Start by setting a pot of 3 quarts of water to boil for the pasta. The ingredients are very simple. We have lemon juice, Parmesan cheese, olive oil, lemon zest, garlic, kosher salt and black pepper. In a medium bowl, whisk together the lemon zest, grated garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, olive oil, and lemon juice.

Once the vinaigrette is emulsified, stir in the fresh grated Parmesan cheese. Start with a silicone spatula, then you can switch back to the whisk to fully incorporate the Parmesan.

Once the water is boiling, add 1 tablespoon of salt (or two tablespoons of Diamond Crystal Kosher Salt). Stir, then add the one pound of pasta. Cook the pasta according to the package directions for al dente. (About 8 minutes for Bucatini.)

When the pasta is al dente, scoop out 1 cup of the pasta cooking water and set aside. Then drain the pasta and return it back to the pot. Pour the Lemon Parmesan Vinaigrette over the drained pasta in the pot and add about 1/2 cup of the reserved pasta cooking water. Turn the heat up under the pot to medium-low and vigorously stir the pasta with the vinaigrette and pasta water until the liquid thickened and lightly coats the pasta.

When the liquid has thickened to a sauce, is mostly absorbed and lightly coats the pasta, cut the heat. Sprinkle thinly cut fresh basil strips over the pasta and then use tongs to serve. Adding the basil to the top and not mixing it in fully will keep the basil from clumping with the melted Parmesan sauce. The basil will get mixed in well enough just by serving the portions with tongs.

I took the lemon flavor one step further by adding julienned slices of preserved lemon with the basil, just before serving. This is totally optional, but if you have preserved lemon hand, it’s a really flavorful addition to this Bucatini al Limone. Top each individual serving with fresh ground black pepper, flaky finishing salt, or more Parmesan if you like.

Bucatini al Limone

Such a simple pasta preparation, with fresh and bright lemon flavor. As I mentioned at the top, add cooked chicken or tuna for extra protein, or tender leafy greens…there are endless possibilities, so make it your own! I have a number of simple pasta recipes on the blog, check out The Easiest Pasta with Butter and Cheese, or Onion and Miso Pasta. Take care and be well, xo Kelly

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Bucatini al Limone

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Dinner, Main Course – Italian

By Adapted from America's Test Kitchen – Serves: 2-4

Prep Time: 8 Minutes – Cooking Time: 10-12 Minutes – Total Time: ~20 Minutes

A simple pasta preparation, with fresh and bright lemon flavor. Add cooked chicken or tuna, tender leafy greens...endless possibilities.

Ingredients

• 1/2 cup Extra Virgin Olive Oil
• Zest of 1 Lemon
• 1/3 cup Lemon Juice
• 1 Garlic Clove, grated
• 1 cup Fresh Grated Parmesan Cheese, plus more for serving, if desired
• Kosher Salt
• Fresh Cracked Black Pepper, plus more for serving, if desired
• 1 lb. Pasta
• Fresh Basil Leaves, sliced thin (chiffonade)
• Optional: Preserved Lemon, julienned
• Optional: Flaky Finishing Salt

Instructions

1

Start by setting a pot of 3 quarts of water to boil for the pasta.

2

In a medium bowl, whisk together the lemon zest, grated garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, olive oil, and lemon juice.

3

Once the vinaigrette is emulsified, stir in the fresh grated Parmesan cheese. Start with a silicone spatula, then you can switch back to the whisk to fully incorporate the Parmesan.

4

Once the water is boiling, add 1 tablespoon of salt (or two tablespoons of Diamond Crystal Kosher Salt). Stir, then add the one pound of pasta. Cook the pasta according to the package directions for al dente.

5

When the pasta is al dente, scoop out 1 cup of the pasta cooking water and set aside. Then drain the pasta and return it back to the pot. Pour the Lemon Parmesan Vinaigrette over the drained pasta in the pot and add about 1/2 cup of the reserved pasta cooking water. Turn the heat up under the pot to medium-low and vigorously stir the pasta with the vinaigrette and pasta water until the liquid thickened and lightly coats the pasta.

6

When the liquid has thickened to a sauce, is mostly absorbed and lightly coats the pasta, cut the heat.

7

Sprinkle thinly cut fresh basil strips over the pasta. Sprinkle on the julienned preserved lemon, if using.

8

Use tongs to serve. Top individual servings with grated Parmesan, or flaky finishing salt, and fresh black pepper, if desired.

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