Pasta al Limone IGP Femminello Siracusano
There are several recipes about Pasta al Limone, here we propose our version using our Lemons. A very simple and easy recipe made with all raw ingredients. You can do also some fresh pasta like tagliolini.
Sicily is the biggest lemon producer in Italy and more come from our District, Eloro District. Femminello Siracusano is the IGP guarantee the quality and here you have the possibility to taste directly. Any house has a lemon tree, an essential part of our culture is now one of the most iconic ways to represent Sicily.
- 3 Organic Lemons
- 40gr Butter
- 40gr Parmesan
- Fresh Parsley
- Cracked Black Pepper
- 400gr Spaghetti alla Chitarra or Tagliolini
Yield: 4 people
Step 1: Boil water for the pasta. Then, in a bowl grate the skin of 2 lemons, squeeze one of them and add butter and parmesan. Now with a fork work the butter to have a soft texture. Add parsley and black pepper to taste.
Step 2: Prepare the pasta al dente, then place the pasta in the large serving bowl, toss in the lemon-butter mixture, a half cup of hot starchy pasta water—then with tongs, quickly toss together. Garnish: Plate the pasta, then sprinkle with fresh minced parsley and extra pepper. Enjoy!