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Spaghetti Limone Nests

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. spaghetti, bronze cut

  • Juice of 2 lemons

  • 6 tbsp. salted butter

  • 3/4 cup Parmigiano Reggiano, grated

  • 1/2 tsp. lemon zest

  • 1 tbsp. Italian parsley, finely chopped


  1. Bring a large pot of water to a boil, add plenty of salt. Cook spaghetti until it’s al dente. Reserve 3/4 cup pasta water.

  2. Drain the spaghetti and add it back to the pasta pot along with the lemon juice, butter and 1/4 cup pasta water. Stir with a wooden spoon until the butter has fully melted.

  3. Once the butter has melted, add 1/2 cup of grated Parmigiano and stir vigorously until the pasta water, butter and cheese emulsifies and forms a creamy consistency. Add more pasta water as needed, 1/4 cup at a time.

  4. Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with more grated Parmigiano, lemon zest and parsley.


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