Eric Stendal

A few years back, I stumbled upon a video of Vincenzo scoffing at some dish that Gordon Ramsay had made – it was a pasta dish and I’m sorry I do not remember which one. The video was funny, and I was curious about who this “Vincenzo” fella was. His name is Vincenzo Prosperi. He is an Italian born food lover and comedian who was living in Sydney, Australia at the time. I found out he makes some really great Italian dishes and cooks with his Nonna (grandmother), Pasqalina de Vincenzo.

One of the dishes that intrigued me was this recipe for “Lemon Pasta”. I love pasta and I happen to love lemons too! What an intrguing combination. So, here is the YouTube video that had my mouth watering, and below is the recipe. Enjoy!

Ingredients

200 grams linguine pasta (7oz) The pasta is the most important ingredient. High-quality pasta is rough, white, and not orange in any way.
1 handful mint leaves. You can use basil if you don’t like mint.
1 lemon per person
Extra virgin olive oil (EVOO)
200 grams Pecorino Romano (a small bowl will do)
1 tbsp salt
1 tsp pepper (to taste; as much as you like)

Method

1. Pasta al limone is quick to make, so start by boiling the water in a large pot. Once the water boils, add a handful of rock salt and let it dissolve.
   
2. Next, add the dry spaghetti for your pasta al limone into the pot and let it cook.
   
3. Add 200g/2cups freshly grated pecorino cheese to a mixing bowl along with the zest of one large lemon (keep the lemon aside for step 5).
   
4. Add 4 tablespoons of extra virgin olive oil to your pan, along with the zest of one lemon – do this before putting the pan on the hot stove. Break a few pieces of fresh mint leaves (using your hands) into the pan.
   
5. Now for your pasta al limone, you need lemon juice! Cut a lemon in half, and squeeze the juice from half of the lemon into the bowl and the other half in your pan. Place your pan onto the stove at a low temperature and add the pasta (once cooked al dente), then mix slightly.
   
6. Next up, add 4 tablespoons of pasta water into the bowl with the pecorino cheese, and whisk this using a fork.
   
7. Now mix this through your pasta, helping it infuse using a set of tongs.
   
8. To make the pasta al limone nice and creamy, grate a generous amount of pecorino cheese on top of the pasta and mix it through until it melts. Toss the pan if you can, otherwise just make sure there is enough cheese to create the creaminess you desire.
   
9. Remove the pan from the stove.
   
10. Plate and garnish with some mint or basil leaves sprinkled all over. Serve with crusty fresh bread and a glass of Chianti wine.