Description
Giada's Classic Lemon Spaghetti is a bright and refreshing Italian pasta dish that combines the zesty flavors of fresh lemon juice and zest with creamy Parmesan cheese and fragrant basil. Made with spaghetti chitarra and a simple olive oil-based sauce, this recipe is perfect for a quick and elegant meal that bursts with vibrant citrus notes and savory richness.
Ingredients
Pasta
- 1 pound spaghetti chitarra
Sauce
- 2/3 cup olive oil (preferably Coratina olive oil)
- 2/3 cup grated Parmesan cheese (Parmigiano Reggiano)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- ½ teaspoon lemon oregano salt, plus more to taste
- 1/3 cup chopped fresh basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti chitarra and cook until al dente, firm to the bite but cooked through—about 8 minutes. Stir occasionally to prevent sticking.
- Prepare the Sauce: While the pasta cooks, in a large bowl whisk together the olive oil, grated Parmesan cheese, fresh lemon juice, lemon zest, and ½ teaspoon of lemon oregano salt until fully combined and smooth.
- Toss Pasta with Sauce: Drain the cooked pasta, reserving 1 cup of the pasta cooking water. Add the pasta to the lemon-Parmesan mixture and gently toss to coat. Gradually add the reserved cooking water in 1/4 cup increments, tossing until the sauce becomes silky and clings beautifully to the noodles. Let the pasta sit for a few minutes, tossing occasionally to thicken the sauce as it soaks in. Taste and add more lemon oregano salt if desired.
- Garnish and Serve: Finish with additional lemon zest, chopped fresh basil, and extra grated Parmesan cheese if desired. Serve immediately for a light and flavorful pasta experience.
Notes
- Use high-quality extra virgin olive oil like Coratina for the best flavor.
- Spaghetti chitarra can be substituted with regular spaghetti if unavailable.
- Adjust the amount of reserved pasta water to get your preferred sauce consistency.
- Lemon oregano salt can be homemade by mixing sea salt, dried oregano, and lemon zest, or purchased from specialty stores.
- This dish is best served fresh but can be gently reheated with a splash of water to loosen the sauce.
