For 4 persons


1 package of spaghetti



2 lemons, zest and juice of one lemon and fillets of one lemon

2 cups grated parmesan

4 tbs olive oil

salt and pepper

arugula leaves

The best lemons grow in the region of Golfo di Napoli. Especially famous are the lemons from Amalfi coast. Oh, the citrus trees on the terraces overlooking the sea ripen in the direct sun and the sun reflected from the water. No surprise, the famous limoncello is procuced over there. The smell of the lemon and orange trees is so overpowering. When I was in Naples last time I was seeng the city itself and was tasting the cuisine. On the market stalls one could see the ripe, smelling lemons.

I was inspired to make this pasta with the beautiful lemons I brought from Naples and the lemon farfalle I bought recently. So I made the lemon farfalle, but regular spaghetti is even better. The lemony and umami citrus parmigiano sauce is so fresh and so creamy. Easy, simple and delicious.


Boil the water in a large pan. Add salt and when the water starts boiling add one packet of spaghetti. Lower the heat and cook until the pasta is al. dente. Drain, and reserve 1 cup of water from boiling the pasta. While the pasta is cooking,  zest the two lemons and squeeze the juice from one and cut the fillets ut of the other one. Grate the parmigiano on a microplane. Once you have drained the pasta, add the lemon zest, juice and fillets, season with salt and pepper, and add the oilve oil. Toss to combine, and add the grated parmigiano and some cooking liquid to thin out the sauce. Serve with arugula leaves and more grated parmesan.

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