Spaghetti al Limone

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This recipe comes from Genoa which claims to have the most fragrant basil. If you can get lemons that have not been sprayed, grate a little of the zest and add to the sauce at the last minute.


  • 250 g (9 oz) spaghetti
  • sea salt and freshly ground black pepper
  • juice of


Cook the spaghetti in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan.

Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until thick and creamy. The Parmesan will melt into the mixture. Season, and add more or less lemon juice to taste.

Add the sauce to the spaghetti, and shake the pan so that each strand is