Italian
Spaghettini with Lemon Water, Oil and Provolone del Monaco
by Gambero Rosso · 452K subscribers on YouTube
A simple and iconic pasta dish from Peppe Guida, featuring spaghettini cooked directly in water (minestrata technique), finished with lemon zest, olive oil, grated Provolone del Monaco, and crispy lemon leaves.
- Cook
- 6 min
- Difficulty
- easy
Ingredients
6 items- SpaghettiniThin spaghetti, the only format suitable for this minestrata technique
- LemonUse only the yellow zest
- Lemon LeavesMicrowaved until crisp for garnish
- SaltTo taste for pasta water
- Extra Virgin Olive OilA drizzle
- 1 tbspProvolone del Monaco GrattugiatoA generous tablespoon, plus extra for serving
Method
- Grate the yellow part of the lemon zest only, avoiding the white pith.
- Place spaghettini in cold water and bring to a boil directly (minestrata technique). Add salt.
- Cook the spaghettini for 6 to 6.5 minutes until al dente.
- Meanwhile, microwave the lemon leaves for 30 seconds at maximum power until they become crisp like paper.
- When the pasta is ready, drain it, reserving a little cooking water.
- In a warm bowl, toss the spaghettini with a drizzle of olive oil, a generous tablespoon of grated Provolone del Monaco, the remaining lemon zest, and a splash of the pasta cooking water to create a creamy sauce.
- Stir vigorously to emulsify.
- Serve the pasta in a mound, garnished with the crispy lemon leaves and an extra grating of Provolone del Monaco if desired.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
