* A sprig of rosemary * Salt, pepper extra virgin olive oil and parmigiano cheese * 1 lemon to peeled (only the yellow not the white part. It will be used for the lemon cream) * 2oz of Olive oil (used for the lemon cream)
**PROCEDURE:**
– Remove the lemon peel (only the yellow not the white part)
– Lemon peels in a blender with EV olive oil
– Blend for 2 minutes high speed
– Filter the cream with a colander
– Put a pot with water on the heat. When it start boiling add pasta and the lemons already squeezed
– Add in the pan olive oil, 1 clove of garlic and a sprig of rosemary (medium heat)
– After 2-3 min turn off the heat and remove the garlic and rosemary
– Drain the spaghetti al dente in the pan, add the cooking water, butter and more EV oil, mixing well with high heat
– Serve and add lemon cream, parmigiano cheese and some lemon peels
Some_Couple6329
I never knew I needed lemon cream spaghetti in my life until now. Grazie Vito!
2 Comments
Hello Everyone,
I’m Vito from Italy, I love cooking and sharing my italian recipes
My lemon trees in Salerno are producing lots of delicious Lemons. I make this pasta often for my whole family and for my special guests
[This is the full video recipe where you can find all the procedure to cook this dish italian style.](https://youtu.be/oYstQ1vPXs0)
if you need more info ask me, I will help you with pleasure
**Recipe:**
* Spaghetti 400gr / 14oz
* 1 lemon already squeezed
* 1 clove of garlic
* A sprig of rosemary
* Salt, pepper extra virgin olive oil and parmigiano cheese
* 1 lemon to peeled (only the yellow not the white part. It will be used for the lemon cream)
* 2oz of Olive oil (used for the lemon cream)
**PROCEDURE:**
– Remove the lemon peel (only the yellow not the white part)
– Lemon peels in a blender with EV olive oil
– Blend for 2 minutes high speed
– Filter the cream with a colander
– Put a pot with water on the heat. When it start boiling add pasta and the lemons already squeezed
– Add in the pan olive oil, 1 clove of garlic and a sprig of rosemary (medium heat)
– After 2-3 min turn off the heat and remove the garlic and rosemary
– Drain the spaghetti al dente in the pan, add the cooking water, butter and more EV oil, mixing well with high heat
– Serve and add lemon cream, parmigiano cheese and some lemon peels
I never knew I needed lemon cream spaghetti in my life until now. Grazie Vito!